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Chef Damon Menapace at Le Virtù

Chef Damon Menapace explains the sourcing of some of his ingredients, opting to go local more often than importing, as is custom in Abruzzo. This is part of an overall effort at Le Virtù to respect the origins of the food on their menu. After tasting the taccozzelle that chef Damon prepares, Marcus likens it to a symphony orchestra playing metallica: delicate and rustic.

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