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Ravello
Ravello's bright dining room—high ceilings, muted walls punctuated by orange accents, a verdant terrace—cultivates an unhurried elegance befitting its Four Seasons perch. Chef Fabrizio Schenardi mines his family's recipes for grilled melanzane studded with ricotta, calamari in tomato and caper sauce, and spinach-veal ravioli that channels his grandmother's kitchen.
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