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Vingenzo's Restaurant Review: Michael Bologna's Italian-born parents inspired their son's foray into the professional culinary world by plying his childhood with authentic fare. At this suburban Atlanta establishment, he has a wood-burning pizza oven that's the focal point of the open kitchen. Everything is made in-house, including the sausages, cured meats and mozzarellas, one of which is created from buffalo milk. Thin-crust pizzas are presented without being sliced, to be cut at the table so that the crust doesn't get soggy. We like the one with sausage and wild mushrooms. None is doused in tomato sauce. Bologna's pies claim official pizza certification from the Associazione Pizzaiuoli Napoletani. Pastas include the topnotch gnocchi. For substantial fare, consider the rarely seen stinco di maiale, a pork shank seasoned, braised and served with Tuscan white beans. Roast chicken and an 18-ounce porterhouse add substance to the bill of fare. For dessert, the torta di ricotta is a classic, or try the gelati, especially the white chocolate or the cherry. The lemon tart is refreshing. Gluten-free pizza dough and pasta are available. The wine list isn’t long, but it offers values in Italian wines. This is a great spot for kids, who will receive a mound of pizza dough with which to practice their skills. Bologna then bakes it for them to take home.