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Veni Vidi Vici Restaurant Review: Marcella Hazan founded this bastion of northern Italian cooking back in the 1980s. But today Atlanta native and VVV’s longtime chef Jamie Adams has the helm. Adams honed his culinary skills in Italy, where he lived for five years, and knows authentic Italian food. The piatti piccoli (small plates) make fine companions for a relaxing drink at the end of the day at the long bar. We like the crisp calamari (with tentacles for the purist), and among the cured meats, the tangy, peppery speck and prosciutto. Appetizer portions of pasta are more than sufficient for light entrées or to share as a first course. We favor the spinach-flecked gnocchi sauced with pungent Gorgonzola cream, the light-as-a-sigh tortelli adorned with sheep’s milk ricotta cream, and farfalle with lamb. For a main course, opt for the suckling pig or duck, both cooked on a big rotisserie spit up front, or perhaps the huge and tender flattened veal chop --- a take on veal Parmesan --- with tomato sauce and melted mozzarella. Tender beef short ribs on soft polenta constitute true classic Italian fare. Among the well-crafted desserts is a strawberry pizza, presenting berries enrobed in an assortment of soft cheeses. The almost all-Italian wine list provides good choices by the glass or by the quartino, as well as some first-rate large format bottles. The Demarie Nebbiolo from the Langhe is a value at $29, and does well with many of the pasta dishes.