What started as a pizza parlor with six tables in 1919 now seats more than 100 in what is now one of the most famous Italian restaurants in the city\u2019s \u201cReal Little Italy.\u201d \u00a0Migliucci\u2019s father Mario, his uncle Clemente, and great grandmother Scolastia–all originally from Naples–opened the restaurant after they moved to the United States.<\/div>\n
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The cheesy penne-rigate sorrentina made with southern Italian sauce went for $13.50e with southern Italian sauces. The pasta was hidden beneath a layer of baked mozzarella. Ricotta cheese oozed out of the thick tomato sauce.<\/p>\n
Another popular southern Italian dish is the stuffed eggplant for $9, also known as eggplant rollatini. Slightly under-cooked, it hid bits of beef and sausage not mentioned on the menu.<\/p>\n
For these heavier dishes, the pleasantly crispy sesame bread with olive oil and butter soaked up the savory tomato sauce. It\u2019s worth a trip to Adieo, where the bread is made everyday, just two stores down.<\/p>\n
The clams oreganate at $9 for 5 were seasoned with oregano and baked with bread crumbs are somewhat lighter. The fresh clams–bought from the Cosenza\u2019s fish market across the street–were served with squeezed lemon on top.<\/p>\n
\u201cRestaurant Week did not really help us, but it was the first year,\u201d said Migliucci. \u00a0\u201cMaybe next year it will catch on.\u201d<\/p>\n
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