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Ristorante Fratelli Milano's umbrella-shaded tables are tightly clustered together on pinched, pedestrian-clogged SE First Street, and the two dozen indoor seats are just as closely cramped in the windowless aisle of a room. This ain't exactly the Piazza del Duomo. Limited starter choices include an antipasti misto, bruschetta atop toasted ciabatta bread, soup of the day, and paper-thin pizzas that are blackened along the rim. A half-dozen salads encompass the usual suspects -- Caprese, caesar, and chef -- along with pasta, spinach, and arugula assemblages garishly garnished with too many ingredients to list. Pastas are uniformly praiseworthy, including a thick, wide square of lasagna plied with sausage-laden meat sauce, béchamel, mozzarella fior di latte, and Parmigiano-Reggiano; bright yellow rings of cheese tortellini mingled with peas and ham in a reduced cream sauce; and a daily special of linguine chock-a-block with tender littleneck clams in their shells. Veal alla Milanesa is big and bouncy with bocconcini salad piled on top, but grilled skirt steak, mahi-mahi, and chicken breast represent a lighter cooking approach that is perhaps more suitable for the torpor of Miami summer. Fratelli's offerings are freshly made and popularly priced (entrées under $15, pastas less than $10), attributes that are considerable consolation for downtown Miami workers who won't get to stretch their legs over the cobblestones of the Piazza del Duomo anytime soon.