BUFFALO, N.Y. — Lunch at DiTondo’s used to be a boisterous affair, with politicians rubbing elbows with blue-collar workers who crowded into the Seneca Street restaurant for a plate of fried bologna, spaghetti or eggplant parm.
A lot has changed since fourth-generation owner Rita DiTondo took over the business with her chef/husband, Fabio Consonni, who overhauled not only the menu but also the interior and exterior design and décor of the 1904 building before reopening the restaurant three years ago.
The restaurant is open for dinner just four nights a week, when guests can linger over a plate of fresh-sliced mortadella and prosciutto, fresh mozzarella and house-made focaccia followed by handmade gnocchi or Maccheroni ala Genovese — pasta served with braised beef, onion and pecorino.
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