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Sunday Apr 28 | Pittsburgh Post-Gazette
Dine: Le Virtu is a spring soup worth waiting for
Michele Savoia, chef owner of Dish Osteria on the South Side, added nettle soup to the menu April 20, which he finishes with a pair of ricotta balls that "take the soup to another level." He also offered tagliatelle with Brussels sprouts, ramps, thyme, fiddleheads and the season's first morels, finished with black truffle cheese.
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Updated: Sun Apr 28, 2013 01:37 am
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