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Pricci Restaurant Review: Pricci’s Italian cuisine changes with the seasons under the hand of longtime chef Piero Premoli, who hails from Milano. Start by dipping house-baked bread into a flavorful tomato sauce with a creamy cheese center, a complimentary amuse. Appetizers range from vitello tonnato (veal cooked sous vide and served cold under a tuna mayonnaise) to mussels and Sapelo Island clams in a fairly peppery spicy broth. Risotto, made to order from carnaroli rice and served al dente, takes 20-25 minutes to prepare properly, a standard that the kitchen does not compromise. We've enjoyed many of the pasta dishes, especially the linguine frutti di mare and the lasagna. We also recommend the seafood stew and the roasted fish of the day. In addition to the standards, check out the daily specials and the regional menu. Pricci bakes a variety of pizzas in a wood-burning oven. To conclude, sample the dark chocolate gelato made from a 65 percent bitter chocolate. The wine list favors Italian choices, some available by the quartino. Reds are served too warm, though, but waiters will cool down a bottle. We often bring our own despite the lengthy list as there is a dearth of rosés, which so nicely complement much of the food. Top it all off with a grappa and espresso.