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Pricci Restaurant Review: This longtime Atlanta favorite for Italian fare keeps the heat turned up on authenticity. Appetizers range from a plate of house-made salumi to vitello tonnato, veal cooked sous vide and served cold under a tuna mayonnaise, a classic appearing in summer. Risotto is made to order from carnaroli rice and served al dente; these dishes take 20-25 minutes to prepare properly and the kitchen does not compromise on this standard. Risotto may come with seafood or with house-made sausage, tomato and mozzarella. Among other mainstay dishes is the "crazy" lasagna made with veal and beef bolognese sauce and prosciutto, and topped with besciamella and a blend of mozzarella and Parmesan cheeses. Ditto the seafood stew, the veal chop and the spinach-stuffed chicken breast. Osso buco comes with saffron-scented risotto and a marrow fork perched atop the bone so you can get every last bit of goodness. Executive chef Piero Premoli, a native of Milan, complements the standard menu with daily specials. Pricci’s open kitchen produces a variety of pizzas baked in a wood-burning oven, too. To conclude, sample the dark chocolate gelato made from a 65 percent bitter chocolate or the house-made cannoli. The wine list favors Italian choices, some available by the quartino. Reds are served too warm, though, but cooperative waiters will cool down a bottle.