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From Food & Wine , DEC 2005

Ristorante Caruso has had a makeover too. Padua-born chef Franco Luise, formerly at Lisbon's Lapa Palace, is using regional staples every way he can: raw shrimp marinated in olive oil and citrus; chilled zucchini soup with Parmesan ice cream; glazed duck breast with licorice honey; and a simple but perfect spaghetti with pomodoro sauce and basil....MORE>>

– David Kaufman Best New Resorts for the Food-Obsessed

Last updated December 2005

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