January 15, 2013
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Yoon S. Byun/Globe Staff
A branzino fish, center, covered with salt, cooked in the wood-burning oven at Bricco Ristorante and Enoteca.
Gianni Caruso, executive chef at the North End restaurant.
Orata fish at Bricco.
Ricotta gnudi, surrounded by pillow ravioli stuffed with ricotta.
Caruso applied salt to a branzino fish before placing it in the oven.
Bricco's oven is fired with hardwood and reaches temperatures over 700 degrees.
Caruso checked on the fish.
The branzino fish after it was cooked.
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