On a recent visit to Pastaria, the bright airy Italian concept in One C1ty off Charlotte Pike, we were taken yet again by how good it is. The restaurant is welcoming, hip, and full of friendly faces, most of which donned Sorta Close to Italy tee shirts. After stationing myself at the bar, then moving to a table and being greeted by at least 8 staffers in the process, my friend (and contributor to Edible) Manuel and I settled in and ordered drinks. They were celebrating Negroni week, with 4 variations that all sounded delicious. I went against my cocktail curiosity and ordered a Rhinegeist beer, while Manuel ordered a fancy cocktail, then a Negroni. (Feeling serious fomo at this point.)The server approached our table and enthusiastically recited the new menu items, one of which was a Roasted Delicata Sqaush stuffed with Nduja ricotta, citrus breadcrumbs and pumpkin seeds. Say no more, you had me at nduja (the Calabrian sausage coming into vogue and a key ingredient in our Sept/Oct cover pasta from the Mantuanos of Yolan).