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This was evident on a recent visit in his insalata di pere, a combination of frisée and arugula with caramelized pecans and sliced pears in raspberry vinaigrette; his olivata crostini, featuring calamata olive purée on semolina crostini with goat cheese; and his mozzarella e pepperoni, a delicate bufala mozzarella with roasted red and yellow Holland peppers marinated in extra virgin olive oil, garlic and parsley.