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The sixth + pizzeria mill and bar is a new concept from chef Angelo Auriana and restaurateur Matteo Ferdinandi, offering daily meals, marking the regions of southern Italy. Rizo-Pizzeria also has hard pasta made from durum wheat, as well as a wide selection of small plates and dishes inspired by the childhood memories of Chef Angelo. Sommelier Francine Diamond-Ferdinandi presents a list of wines and beers, as well as a full bar in combination with an affordable menu. Nearby there is limited parking on the street, please follow all signs.
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