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"A Hoxton Square restaurant focused on the traditional cuisine of Emilia-Romagna, celebrating regional icons such as Parma ham, Parmesan, Mortadella, Aceto Balsamico, lasagne and Lambrusco. Many dishes are titled in the local dialect — for example turtlèin in brôd (tortellini in brodo) and tajadèl bulgnaisi col ragó (tagliatelli al ragù) — but the standout is gnocco fritto, a revelatory fried bread served as the perfect foil for fatty cold cuts and creamy squacquerone cheese." - Andrew Leitch