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    Posted November 19, 2012 by
    Neiafu, Vava'u, Tonga
    This iReport is part of an assignment:
    100 places to eat like a local

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    Rigatoni Done Right


    The rigatoni with parma ham, pecorino romano and black olives dressed with creamy garlic sauce and rosemary made here in Vava'u at Ciao Italia, a quaint little waterside restaurant on one of the most famous and beautiful harbors in the world, Neiafu, whose chef is a Tongan, but this pasta dish was so perfectly cooked, I think he is secretly Italian! Delicioso!

    This iReport is part of an assignment that we created with Travel + Leisure:  100 places to eat like a local

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