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This may be the most authentic Tuscan restaurant in New York, with a menu similar to a roadside osteria you might find somewhere near, say, Cortona. The three-course menu runs from the usual sliced charcuterie to an heirloom tomato salad, to a novel zucchini carpaccio. The short pasta menu might include spaghetti with clams, a pappardelle with duck sauce, and spinach-and-cheese ravioli in a "sugo al povero" (poverty sauce), which resembles ground veal, but is really made with vegetable matter. For the main course, a chicken cooked under a brick or a Livornese-style branzino top the list. The owner and chef, Rita Sodi, owns a farm near Florence, from which the lovely olive oil used throughout the menu comes.