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Cucina Tamar Restaurant Review: When Tamar Cohen-Tzedek went to Italy to study to be a veterinarian, she discovered the culinary culture of the country and was instantly hooked. After her studies, she worked in kitchens in Bologna and Modena, to learn authentic, rustic country-style cooking. After five years honing her skills, Cohen-Tzedek returned to Tel Aviv and in 2008 she debuted her first restaurant. One of the best items on the menu is a rich, hearty bowl of oxtail consommé, a complex version of an Italian classic. The “Parmigiano Budino” is a picturesque display of Parmesan soufflé served with lightly sautéed tartufo mushrooms and shallots; the rich dish offers an ideal opportunity to experience the intense flavor of Parmesan. All the pasta is house-made and its fresh taste is evident in the likes of the liver tagliolini. Cohen-Tzedek’s desserts include revolving selections of velvety ice cream, made in-house; or choose from a solid selection of dessert wine or grappa. The classic setting sets the tone for a pleasurable evening.