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Coming from an old public house,the restaurant Nuova Pesa does not forghet the taste of Emilian traditional cousin with bits of taste of Apulia region cousin and keeps the old tradition of tastes of pasta dishes,with pasta mainly home made:from dishes more traditional,like'tortellino in brodo'and'tagliatelle with ragu',untill dishes born by the fantasy of the chef Alessandro Circelli who renuate continuosly his menu,integrating it with seasonal products:from the asparagus I.G.P.of Altedo to frashly dishes of fish, mushrooms and truffles.
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