I picked up a half tray of chicken Francese on Thursday night at 5 PM, which I had ordered days before. Due to a series of events, we didn't eat until late and the sauce was by that time ... orange in sections of the pan. Since one of us has serious food sensitivities, I called to ask why the sauce was orange. After waiting a few minutes, speaking to two people and specifically asking whether the sauce had been prepared with a powder base, I finally learned from a manager that they put paprika in it to "give it a little kick" because "we do things differently around here." Huh, aren't some dishes sacred classics? Thank goodness I inquired because paprika is one of the spices my guest cannot have without risking very unpleasant symptoms, including breathing problems in a worst case scenario. More and more places are using powder bases to make sauces. I know because I have to ask these questions on a regular basis. Restaurant owners and personnel are legally bound to respond honestly for their own protection due to liability issues, etc. I thought chicken Francese would be a safe option. The manger offered to make something else, but we were over an hour away. To be fair, he sincerely encouraged me to ask for him next time we come in, but I think I'll pass. Those of us who ate the chicken all agreed that it was just ok and not of the same quality we have experienced at family events we've been invited to at Piccolo's, nor when we placed a large order of takeout in the fall. Also, the person who took my order asked me if I wanted anything else. I asked her if our order was too small. She very nicely said "of course not." Hey, $78 (cash) is a big deal for us, but we can swing it for special occasions. We are selective about where we buy the food with which we will "break bread with" our dear ones. My impression is that Piccolo's can count on huge orders from many important people. Our small order may not have been treated with the same importance or care a larger one would have received.