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In 2010 three Italian restauranteurs from Rome and the surrounding region met by chance in South Florida. The following year the trio left the craziness of Miami to open La Dolce Vita on the northern end of Fort Lauderdale beach. With it they wanted to escape the Italian-American food that chef Renato Polidori says uses too many ingredients with too heavy a hand. The restaurant offers Cacio e Pepe, a deceivingly simply Roman speciality sauced with nothing more than pasta water, parmesan cheese and cracked black pepper. The simple mixture creates a rich, salty coating for each piece of al dente, house made pasta. The philosophy of simplicity is found throughout La Dolce Vita's menu and while most dishes contain no more than five ingredients what ends up on the plate is far greater than the sum of its parts.