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Sotto Sotto Review
This coal cellar in a turn-of-the-20th-century home was dug out, its stone walls and floor polished, and what has emerged is a dining oasis for locals and international jet-setters alike. The menu of more than 20 pasta dishes gives a tantalizing tug at the taste buds. Gnocchi here is made daily. The orecchiette ("ear-shape" disks of pasta) tossed with prosciutto and mixed garden vegetables is a symphony of textures. Cornish hen is marinated, pressed, and grilled to a juicy brown, and the swordfish and fresh fish of the day are beautifully done on the grill.
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Just a short (I hope) trip report of my recent trip to Northern Ontario.
The primary purpose of this trip was to do the Agawa Canyon Train Tour.
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