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La Luce Restaurant Review: Chef Donna Scala made a name for herself in Napa Valley with a seasonal approach to classic Italian. And when the Hilton Orlando Bonnet Creek lured her East to open an outpost, she sent her team on the road to find locally sourced seafood, meats and produce. And while the La Luce menu doesn’t specifically list food sources, the freshness shines through. Make a meal of starters such as fritto misto; a generous antipasti plate with salame, mortadella, peppers, olives, provolone and griller garlic toast; or a little bowl of the addictive fried olives. Classic pastas---lasagna, fettuccine, ravioli and bucatini---are next, worthy of a main course. It’s nicer to share and then order grilled fish, rich short ribs with olive oil mashed potatoes or a simple roasted chicken. Whatever your decision, save room for the sweets: chocolate espresso torte, silky buttermilk panna cotta, hot ricotta fritters and a dreamy butterscotch pudding. The sophisticated dining room feels as fresh as the food---light, white on white, pastel art on the walls, cool stone floors and crisp white linens. It’s the summery sort of room to start with a cocktail, such as Italian Kiss or non-alcoholic cucumber fresca. Wines are by the glass, half bottle or bottle, with a solid selection of old and new world.