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Discriminating diners who believe that Emilia-Romagna produces the best food in Italy should enjoy this farmhouse-style restaurant, which favors classics from the region. Pastas, such as a creamy lasagna made with béchamel, are as hearty as they are luxurious; moist sea bream is matched with crisp potatoes and earthy Swiss chard. Desserts can be rote at Italian restaurants, but Teodora’s gelato-filled profiteroles with chocolate sauce are flawless.