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Trio of crostini-chicken liver, cavolo nero and traditional “Fett’unta”

B&B Ristorante at The Venetian to Host Las Vegas' Only Oil Dinner, Showcasing the First Pressing of Extra Virgin Olive Oil from Tenuta di Capezzana on Jan. 25
Dry-aged Bistecca Fiorentina carved tableside with fagiola e la fiasco and sautéed mixed baby kale

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