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Ristorante Del Porto Restaurant Review: While many New Orleans restaurants pride themselves on their dedication to tradition in Italian cooking, Del Porto, from chef-owners David and Torre Solazzo, can easily brag about its contemporary take on long-established dishes. Lasagna retains ricotta as a classic filling, but it’s combined with braised duck, shiitake mushrooms and baby spinach. Small plates include crispy pork belly with green apple and mint salad. The lunch menu features a risotto with house-made fennel sausage and spinach. From among antipasti, choose thin slices of roasted red pepper with goat cheese and fresh basil, or mussels prepared Southern Italian style with garlic, white wine, fresh herbs and tomatoes. The almost all-Italian wine list (with a few domestic selections) could use a bit more of an international approach. However, the Italian varieties are thoughtfully selected, even featuring some that are hard to find. Sorbeti and gelati are the way to go for dessert --- especially during strawberry season when the sorbeto is made with berries from Ponchatoula, Louisiana. However, there is something sweet to be said for the caramel pudding with hazelnut brittle.