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Stagioni Pittsburgh Restaurant Review: The décor may be stark, but Stagioni’s menu and atmosphere are welcoming, in a relaxed, honest way. Chef/co-owner Stephen Felder and partner Cara DelSignore slide effortlessly into the current coterie of Pittsburgh chefs who are passionate about seasonal, local and artisanal ingredients. Young, generous and connected to farmers and other producers, these restaurateurs offer community involvement along with simple, quality rustic Italian food. The small menu changes frequently. Find fresh salads, notable pastas, seafood --- particularly scallops --- and meat, including such game as wild boar and rabbit. And always available is the signature house-made-to-order mozzarella --- sometimes served traditionally with tomatoes but frequently accompanied by prosciutto, roasted peppers, olive oil and a balsamic reduction, and, good bread. Dessert options include tiramisu, of course, but also Nutella mousse, olive oil cake and pistachio semifreddo. Attention is paid to the drinks program, which also adheres to seasonality, and effort shapes the wine list to interesting selections of reasonably priced labels.