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Montesacro Pinseria in Williamsburg is paying homage to its Italian roots with flatbreads called "pinsa" inspired by the Romans. The dough is made from a blend of rice, soy and wheat flour imported from Rome. There is the Corviale topped with mozzarella, porcini mushroom and lardo; Quadraro with tomato, guacinale, red onion, pecorino and hot chili pepper; Portonaccio with tomato, mozzarella, fried eggplant and ricotta salata; and Casale Bertone with mozzarella, crispy guanicale, pecorino and Sardinian chestnut honey. Pastas, cheeses and salumi are also offered. As for the antipasti, look for slow-roasted Roman-style porchetta along with deep-fried zucchini blossoms stuffed with mozzarella and anchovy. Larger plates include roasted whole fish of the day and pork chops with cannellini beans and pork rind. For dessert, there are mini pinsas with Sicilian pistachio crema. >>
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