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Marco Canora's contemporary Italian dishes at Hearth are a direct reflection of his sincerity and passion for his craft. Learning to cook as a young boy working alongside his Tuscan mother and aunt, Canora eventually traveled to Florence, Italy, where he apprenticed at Fabbio Picchi's renowned Cibreo. As the original chef at Tom Colicchio's restaurant concepts Craft and Craftbar, Canora focused the spotlight on the highest quality ingredients, and influenced a new trend in simplified American dining. In 2004, he opened Hearth, a cozy neighborhood restaurant with a menu that showcases his extensive knowledge of ingredients and traditional Italian technique.

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