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North Italia Restaurant Review: If you’re lucky, you'll see pasta being made on the long demonstration table located in the heart of the noisy dining room at this longstanding contemporary Italian restaurant. You might also view the cherry-red meat slicer in action as thin pieces of prosciutto or coppa fly through the blades, both of which are included on the chef’s board. Lunch offers sandwiches complemented by crispy, thin pizzas and an assortment of starters (don’t pass up the calamari in a lemony dressing). The dinner menu is comprised of many of the same items, but we're partial to the evening-only roasted branzino and the signature prosciutto-wrapped pork loin. We’d be remiss if we didn’t mention the weekend brunch menu, which includes the Nonna, a fried egg paired with red sauce, house-made sausage and torn bread. Meanwhile, the wine list, a mix of reds and whites (with an emphasis on red), leans toward Italian or Italian-style varietals. Desserts are few, but we recommend the mild olive oil cake and the deeply rich bombolini, a chocolate fantasy.