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You will likely meet at least three generations of the Porpora family during your meal at this warm and inviting restaurant. The food, too, is invitiing: Deep fried zucchini flowers are stuffed with ricotta, anchovy, and lemon zest, and traditional Amalfi Coast pasta dishes (like one with mussels, potatoes, zucchini, and provolone) have a lighter and more modern touch than versions elsewhere. Chef Giosuè Maresca’s wife, Mariella, makes the restaurant's legendary desserts: in particular, try the tart and creamy delizie al limone. A few doors down, Vincenzo’s sister holds court at a small shop that sells the aprons worn by the servers at Da Vicenzo, as well as ceramics, small-batch olive oil, liqueurs, tablecloths, and glassware.