Osteria del Tempo Perso Oca
Where? Osteria del Tempo Perso Oca (Campo Marzio, Rome, Italy) Map Menu
When? Thursday June 18, 2026
Who With? Me
Food Style? Italian
It’s my final night in Rome and I have one more food checkbox: Pompi’s famous tiramisu. It’s a chain store with a branch near the Spagna station, so I’ve chosen an osteria close by. The name apparently translates to Lost Time Goose?! This area is very touristy because I'm right near the Piazza del Popolo, but it’s a lot quieter around the corner. I’m seated outside under the tent, with a gentle summer breeze blowing through and the smell of coffee in the air. Frank Sinatra’s greatest hits is playing, so even though this obviously caters to the tourists, I hope the food is still good. The sparkling water is chilled to an excellent, refreshing temperature, and I'm so impressed that I have to note it down.
I was somewhat keen on the fried squid, but it has the frozen food warning, so I’ve gone for the stuffed zucchini flowers instead. I was also going to get the cacio e pepe, but I need a protein, so I went for the spaghetti with mixed seafood instead, which thankfully doesn’t have the frozen food warning.
Appetiser
Fiori di Zucca Fritti: fried zucchini flower filled with mozzarella cheese and anchovy
It’s actually pretty good. A squirt of lemon juice really brings everything together. I think the batter could be a bit crispier and a tad more seasoned, but I’d happily eat that again.
Mains
Spaghetti ai Frutti di Mare: spaghetti with seafood
It’s taking a while, it’s been 15 minutes since I finished my starters, but it finally arrives and it smells great. There’s a great selection of seafood - mussels, clams, octopus, shrimp and squid. I love sucking the juices out of the shrimp head. They haven’t given me any bread to mop up the sauce, which is unfortunate, because it’s quite nice, buttery and tasty.
I decline dessert because I need to head to Pompi before closing time. I choose a pistachio tiramisu, which comes neatly boxed, and I walk to the Spanish steps to enjoy it. It’s phenomenal. So light and fluffy, with a full layer of crushed pistachios for texture and a strong pistachio flavour. Molte bene!
Posted by Jeremy at 1:54am on Wednesday July 8, 2026 :: 0 comments :: 
La Taverna dei Fori Imperiali
Where? La Taverna dei Fori Imperiali (Monti, Rome, Italy) Map Menu
When? Wednesday June 17, 2026
Who With? Me
Food Style? Italian
They were fully booked when I came here a few days ago, and when I tried to make a reservation online, the website service they were using tried to charge me CAD$5.50 for the privilege of booking, so I literally just walked back to the restaurant and did it in person. Today, I’ve been seated outside where I can watch people walking by, but there’s also the smell of the street and cars, which is mildly unpleasant after the downpour a few hours ago. As I'm sitting, many people have turned up off the street and tried unsuccessfully to obtain a table without reservation, so I feel like I’ve done well for myself.
Appetiser
Bis di Crostini: Crostini combo - chicken liver pâté, parmigiano cheese + lard, seasonal vegetables, pecorino cheese
I love chicken liver pâté, so I went for the crostini. There’s also a vegetable one, which is healthy if I forget there’s lard. The pâté is heaped generously on the toasted bread, and it is wonderfully rich and tasty. The vegetable one has a lot of cheese and what looks to be fat from a slice of prosciutto, so it also tastes excellent. Any spillage of oil, pâté or sauce has been duly mopped up, and my plate is spotless.
Mains
Filetto di Pescato del Giorno: Catch of the day with potato crust and sun dried tomatoes
The catch of the day is sea bass, also known in Italy as branzino, a delicate, white fish with a sweet flavour and flaky texture. This, however, is not what I was expecting. I mean, you can't even see the fish. If anything, it should be served on top of the potatoes with the tomatoes and olives on top of that, or to the side. It’s very hot, but it is tasty and the tomato sauce helps to accentuate the natural sweetness, while the olives provide the salinity. I do wonder if it’s perhaps a bit dry because of the high heat continuing to cook it while I’m eating. It's fine but just a bit basic.
Dessert
Crema Fredda di Zabaione: Cold zabaione custard (egg yolks, sugar and Marsala wine), warm dark chocolate sauce
I am a sucker for custard and I've never tried this Italian take on it, so I'm looking forward to giving it a go. Oh man it’s good. The sugar crystals and Marsala wine are prominent, while the chocolate gives it that hint of richness and bitterness. The biscotti provide a textural element to enjoy the custard. I love the way the pieces just sink slowly after being placed on the surface. Though the portion seems small, it’s very rich and filling, and despite my talents, I dare not try to lick the martini glass clean.
That was a good meal, even though the fish was a little bit disappointing. The zabaione alone was worth the reservation process. Although the receipt says tips are appreciated, I will be happily not tipping and trying to quash this dumb North American custom.
Posted by Jeremy at 1:41am on Wednesday July 8, 2026 :: 0 comments ::
Roma Sparita
Where? Roma Sparita (Trastevere, Rome, Italy) Map Menu
When? Tuesday June 16, 2026
Who With? Me
Food Style? Italian
After watching the sunset on the Aventine Hill, I've headed over the Tiber River to the neighbourhood of Trastevere, which boasts a myriad of restaurants slightly away from the main tourist centers. However, the prevalence of English is very audible, which is somewhat reassuring to me. There’s no sign for the restaurant I want to go to, Roma Sparita, but finally I spot a lone menu with the restaurant’s name at the entrance, which is by the Piazza di Santa Cecilia. I have a short wait - even at 9pm! - but I’m seated outside in the cool summer air and I feel good about my life choices. The menu has allergen information extensively documented throughout, as well as the same frozen food footnote that I saw on the menu yesterday.
Drink
I don’t have any pressing engagements tomorrow morning, so I decide to have a glass of wine. I’ve chosen the cheapest option, the Malvasia Puntinata from Cincinnato, a few hours southeast of Rome. It’s smooth and buttery, with a hint of pear. It’ll go nicely with my clam gnocchi.
Appetiser
Insalata mista: Mixed salad
The salad arrives first. It’s nicely presented, and comes with the full compliment of Italian condiments: extra virgin olive oil, balsamic vinegar, salt, pepper and complimentary bread.
Mains
Gnocchi alle vongle veraci, fiori di zucchina: Gnocchi with clams and zucchini flowers
It smells great and tastes even better. It’s got a hint of spice, with plenty of garlic and herbs. The sauce is very tasty and the gnocchi are soft and fluffy. Even the tomatoes are pretty remarkable, sweet and juicy. None of that sauce has gone to waste, I have mopped up everything with the bread and have thoroughly enjoyed it. The plate is spotless and I'm so impressed with my own efforts that I want to document this.
Dessert
Panna cotta: with fresh strawberry
I was tossing up between the panna cotta and the tiramisu, but when the waiter tells me there’s a fresh strawberry flavour for the panna cotta, it's a done deal. It’s got a slight jiggle, and the texture is perfectly smooth. It’s a lovely way to end an excellent meal.
Posted by Jeremy at 12:41am on Wednesday July 8, 2026 :: 0 comments ::
La Mucca Biricchina
Where? La Mucca Biricchina (Monti, Rome, Italy) Map Menu
When? Monday June 15, 2026
Who With? Me
Food Style? Italian
My first choice of restaurant was full, so I needed to come up with an alternative. I'm reassured by some wise words from my Italian pastor: “you won’t find bad food in Rome”. Down the street from my original choice is this osteria, near Cavour station, and it’s mostly empty, which may be a bad sign. The walls are decorated with beautiful murals depicting Italian life and famous Roman landmarks. I was interested in their seafood pasta, but upon opening the sticky menu, there's a footnote saying that the seafood is in fact frozen, and my heart drops. At least they’re honest? I choose an appetiser and a mains, neither of them being marked as frozen. If I finish early, I’m going to grab some gelato from Gelateria Dell'Angeletto down the street.
The table near me ordered a starter of prosciutto and melon, and that is literally what has been served in front of them. Slices of melon and prosciutto draped over them, with no thought given to presentation or garnish.
Drink
My drink of choice is a local soda with juice and pulp from Sicilian lemons. It’s refreshing and fizzy, very reminiscent of a Lift, which I miss dearly.
Appetiser
Cozze alla Marinara: Mussels marinara
I really hope I don’t get food poisoning from this but it’s usually easy to tell if mussels are off. It smells nice, fragrant with tomato, parsley and garlic. I dig in - it's good. However, the bread is burnt, but thankfully it's not a big issue because of the free basket of bread that everyone gets with their meal. I’m doing my utmost best to prevent a mess but one, a shell drops on the floor after my shell plate overflows, and two, as I’m opening one of the mussels, it snaps and splashes the tomato broth all over me. Fortunately I'm not wearing white, and I'm also wearing a quick-dry tank top, so no major damage. I’ll clean this up later.
Mains
Lasagna
It doesn’t look like a regular lasagna? But it smells very cheesy and appetising. After a few mouthfuls I can tell this is going to be a stretch to finish, but it’s pretty decent. I’m glad it’s not seasoned any more than this, the saltiness of the cheese provides enough flavour as it is.
Overall, pretty solid. Not particularly interesting or outstanding, but something enjoyable enough for the night. They don’t accept credit card, but I luckily have some cash on hand to pay.
Posted by Jeremy at 12:08am on Wednesday July 8, 2026 :: 0 comments ::
Osteria Fratelli Mori
Where? Osteria Fratelli Mori (Ostiense, Rome, Italy) Map Menu
When? Sunday June 14, 2026
Who With? Me
Food Style? Italian
I’m so tired today, Apple Health says I’ve hit 26k steps, so I’ve chosen a dinner restaurant close to the metro so I don’t have to walk too much. Around the corner from the Pyramide station on Line B is this osteria, “Moors Brothers”. There’s a few tables outside but I’m led into the large dining area at the back. It’s got a rustic but welcoming feel to it, especially because of the wooden and brick floor and furniture, and there are many families dining on this Sunday night. In true osteria style, several bottles of wine line the cabinets around the restaurant, but I don’t feel like drinking tonight.
Mains
Saltimbocca alla Romana: Slices of veal with ham cooked in butter and sage, with sautéed chicory
I like the meatiness of the veal. It’s very thin and perhaps a bit chewy, but very tasty and fragrant because of the layer of ham and scatterings of sage leaves. Eating it with the chicory balances it out nicely and there’s a bitter finish that cleanses the palate with each bite. I feel like this is a good break from the carb heavy meals I’ve been having lately, though it is a bit on the oily side.
I’m still hungry, which is a good sign that I haven’t over ordered, and I’ve got my eye on the dessert trio, which provides 50% more dessert than normal.
Dessert
The Top Three of Fratelli Mori: 1/2 Tiramisu, 1/2 Yogurt Mousse with berries, vanilla and cookie crumble, 1/2 Ambrogio's Ricotta with candied orange and caramelised pistachio
I have instructions to each the yogurt on the left first, then the ricotta on the right, then the tiramisu in the middle. The yogurt is simple but has a lovely texture from the crumble. The berries are perfectly sweet and tart and give this a nice summer vibe. It’s light and refreshing. The ricotta is heavier, I really like the bitterness of the citrus rind, it balances the sweet elements. Finally, the heaviest of the three, the tiramisu has a classic flavour with a strong alcohol and coffee essence that I’m really enjoying. All three have really hit the spot and they’ve been sized perfectly to fill my dessert stomach.
One thing I love about Italian restaurants - they don’t rush you. You have to catch the attention of the wait staff to get the bill, or you can just go up and pay at your own pace, leaving you to just take your time and sit and absorb the ambience of the restaurant. This is somewhat at odds with my introversion, but it’s nice being able to just relax and enjoy my time in the Eternal City.
Posted by Jeremy at 9:18pm on Tuesday July 7, 2026 :: 0 comments ::
Osteria Macondo
Where? Osteria Macondo (Castro Pretorio, Rome, Italy) Map Menu
When? Sunday June 14, 2026
Who With? Me
Food Style? Italian
This is right round the corner from my accommodation and I’m here for a quick and convenient lunch. I’m not expecting anything mind blowing or authentic given my proximity to Roma Termini, the main transit hub for the city. The restaurant is relatively empty when I sit down but within minutes, the inside fills up for the lunch rush. I’m dying for some salad after just having carbs for the last couple of days.
Mains
Pasta alla carbonara: Egg, guanciale, Pecorino Romano, black pepper
Everything arrives at once. The carbonara tastes kind of bland to begin with but after scooping some of the crispy pork bits which are very salty, it comes together. The spaghetti is definitely on the tougher side, but it’s still edible. I swipe a box of olive oil and vinegar from the supplies and use that to dress the salad. Yeah, it’s fine. Nothing particularly special.
Posted by Jeremy at 8:59pm on Tuesday July 7, 2026 :: 0 comments ::
Osteria La Sol Fa
Where? Osteria La Sol Fa (Esquilino, Rome, Italy) Map Menu
When? Saturday June 13, 2026
Who With? Me
Food Style? Italian
One of the things I love about writing a food blog is that I'm forced to learn things about different cultures. Did you know there's a difference between a ristorante, an osteria, a taverna and an enoteca? While a ristorante is a simply a restaurant in every sense of the word in English, an osteria is a local wine bar where customers would bring their own food to enjoy with the establishment's wine. These days, almost every osteria will have a simple menu that caters to the local crowd, fostering an environment for the neighbourhood to drink wine and eat food in a communal setting.
The one I am dining at today is named after three notes in the solfège musical scale, la, sol and fa, and is located a few minutes away from San Giovanni metro station, a bit away from the hustle and bustle of the Palatine Hill. I have just over an hour to dine before the table is required, but that shouldn’t be a problem. I’m sitting in the corner right by the kitchen and the smell of the food is heavenly.
Drink
I’ve started with the Chinotto. I have no idea how to pronounce everything but I try my best and the waiter corrects me at every step. “Ch” is a hard “K” sound. This soft drink is made from bitter citrus, and begins with a sweet, syrupy taste almost like port, but ends with a bitter yet somewhat pleasant aftertaste.
Mains
Matriciana: tomato sauce, bacon, onion, salt, chili pepper, pecorino cheese
For pasta, I’ve chosen the Tagliatelle Matriciana, which has a huge spiel on their website about whether it should be called Matriciana or Amatriciana. What it boils down to is a single ingredient: onion. An amatriciana does not have onion. The tagliatelle is cooked perfectly, having a springiness to each bite that you just don’t get with boxed pasta. I find this quite aggressively seasoned, with salt from both the bacon and pecorino making this full of flavour. It’s even more delicious with the bread, so I’ll make sure there’s absolutely no sauce left on the plate when I’m done.
Dessert
Tiramisol: house tiramisu with hazelnut cream
Of course, I have to end the meal with a tiramisu. The house special adds hazelnut cream to the classic recipe. It’s served in a hipster-like jar which doesn’t give it the opportunity to display all its layers, but I dig in anyway. Oh yeah, it’s good. It still has that coffee flavour but the hazelnut adds a nice nuttiness that takes the edge off the bitterness. The grated hazelnut also adds a nice crunchy texture. Despite its small size, it is quite rich, so I’m well satiated for this meal.
Posted by Jeremy at 8:50pm on Tuesday July 7, 2026 :: 0 comments ::
Bonci Pizzarium
Where? Bonci Pizzarium (Trionfale, Rome, Italy) Map Menu
When? Saturday June 13, 2026
Who With? Me
Food Style? Roman Pizza
One of my friends in Toronto recommended this place to me, prefacing it with, "if I could set up three teleportation zones anywhere in the world, this would be one of them". I have no idea what to expect, but I have to admit, expectations are higher as a result. What I was greeted with after exiting the metro at Cipro was a horde of people at a take-out pizzeria bearing the name of well-known Italian chef Gabriele Bonci, who was recently featured in a Netflix series called Chef’s Table. Bonci's recognition goes so far that he has been called the "Michelangelo of Pizza"; the secret to how he stands above other pizza makers is in the dough, which contains his own blend of grains, as well as olive oil.
There seems to be a system but I don’t know what it is so I boldly go up to the counter and ask. You’re supposed to take a ticket from outside and when your number is called, you choose which pizza you want and pay afterwards. Pizza is cut with scissors in typical Roman style - pizza al taglio - then weighed, with each pizza being priced per kilogram. 
There’s a variety to choose from, and new ones regularly pop out from the kitchen to the left of the display cabinets. Each slice is overloaded with colourful toppings like salami, prosciutto, courgettes, arugula, eggplant and buffalo mozzarella.
Pizza
For me, I’ve chosen one with prosciutto and honeydew, and one with yellow courgette. It comes to a whopping €25 for what I’ve ordered, which is over $40CAD. They’re placed in the oven to crisp up and served hot. I’m pretty impressed by the flavours, especially the sweet notes of the honeydew coming through. The bread is indeed quite special, it’s got that delicious crispiness and a solid flavour. I wouldn’t call this well worth it for that price, but I’ve had a good time and I really need to walk off all this food.
Posted by Jeremy at 6:31pm on Tuesday July 7, 2026 :: 0 comments ::
La Maisonnette Ristrot
Where? La Maisonette Ristrot (Quartiere X Ostiense, Rome, Italy) Map Menu
When? Wednesday April 12, 2017
Who With? Me
Food Style? Italian with French Influence
For my last night in Rome, I've chosen a restaurant that is one metro stop away from my BnB. They've portmanteau'd the words restaurant and bistro in Italian to make "Ristrot". The menu, all in Italian but an English one is available online, sounds appetising, and has a fair bit of French flair in it. I can't wait to dig in. I'm going three courses.
Antipasto
Terrina d'Anatra - duck terrine with zibibbo, mango, tender salad, tangerine
The duck terrine arrives. I'm impressed by the colours on the plate, it's got a spring/summery vibe to it. First bite - wow. The sweetness of the fruit, especially the mango, works so well with the terrine. I'm hit with all sorts of amazing flavours and textures, it's such a well thought out dish: the crunch of the pistachio, the meatiness of the duck, the various gels and chutneys, even the little leaves of salad have a role to play. Very good start.
Secondo Piatto
Filetto di Maialino - pork tenderloin, creamed potatoes, red cabbage and porter
The pork fillet is here. It smells lovely. It is perhaps a smidgen dry but it tastes great. I think it is just the right amount of sweetness, I wouldn't want anything more sweet than that. The cabbage and potato are spot on, but I do have one criticism. To borrow the famous phrase of one of my favourite reality TV chefs, Manu Feidel, "where is the sauce?!" I would have loved more of that delicious sauce with the pork, and then have some leftover to soak up with the bread.
A waitress asks what I would like for dessert and I've chosen the cassata. I don't really know what that is but Wikipedia tells me it is a traditional cake from Sicily. The waitress tries to tell me something but my face goes blank and she goes to call someone who can speak English. He explains to me that their cassata has different ingredients to what they would normally put; orange reduction, pistachio, hazelnut, ricotta, some others I didn't quite catch in his thick accent. I'm not too fussed though, I like hearing the spiel and I would have happily ordered it with whatever ingredients they wanted to experiment with. I'm here for an adventure!
Dessert
Cassata Mon Amour
I had a feeling this would happen, but it is deconstructed. I don't mind though. I've never had constructed cassata so I don't have anything to compare it with. My favourite elements are the hazelnut creme and sesame spice wafer. I would have liked a bit more texture on the plate, but flavourwise is this very good. The balance between each ingredient is well done and again, it shows that a lot of thought has gone into making this dish. That was a memorable meal to make up for all the bad experiences in Rome, and I'm feeling a bit happier about my past week here.
Posted by Jeremy at 9:56am on Saturday April 29, 2017 :: 0 comments ::
Antico Arco
Where? Antico Arco (Trastevere, Rome, Italy) Map Menu
When? Tuesday April 11, 2017
Who With? Me
Food Style? Italian Fine Dining
After exploring the Vatican, I'm a short bus ride to the south at a restaurant called Antico Arco. One look at the menu and my first thought is "oh geez I'm in a super fancy restaurant". This may be okay, given how small my appetite is. The wait staff speak impeccable English. I've ordered a single main meal for a whopping €30, but as one of the ingredients is black truffle, €30 doesn't seem too bad.
Amuse Bouche
To start, I'm served with a delicious warm amuse bouche of chickpea cream and tomato breadcrumbs. Yum!
I go to top up my cup of sparkling water and the bag of homemade bread falls over, sending a roll...literally rolling to the side of the table. My mouth involuntarily opens. Thankfully it comes to a stop on the table and I place it back into the bag nonchalantly. Nothing has happened. No one saw anything.
Mains
Lamb fillet in a crust of nuts and breadcrumbs with cauliflower and black truffle
The plate arrives and the portions are even more disappointing than what I had imagined. But it smells amazing, the truffles are so intense and appetising - the only mushroom that I will say that about! It's the first time I've actually eaten truffle - other times it's usually been essence or oil. The meat is thick and chunky, and texturally satisfying to sink my teeth into. I was expecting it to be more crunchy because of the nuts but it's fine the way it is. The complimentary bread is doing wonders with soaking up the dollops of cauliflower purée artistically placed on the plate, and more importantly, the bread is what is going to fill me up. Very good, and my plate is almost spotless at the end.
I'm ready for dessert. I'm going for the molten chocolate soufflé with almond waffle, because it sounds damn good and I don't care that I've had food poisoning. From my knowledge of Latin and French, I know that the name of the dessert, Tortino dal Cuore Morbido, has something to do with heart (cuore is similar to French coeur, as in Sacre Coeur) and death (morbido similar to morbid in English), so it's going to be incredibly rich. It's €13 but I'm on holiday and I saved tons of money while not eating for two days. I'm expecting dessert to be the diameter of a golf ball.
Palate Cleanser
A palate cleanser arrives and for a second I think it's the dessert. Phew. It's a chocolate gelato with strawberry sauce and it totally is the size of a half golf ball.
Dessert
Tortino dal Cuore Morbido - molten chocolate souffle cake with almond waffle
Dessert arrives for real. A wonderful nut and cocoa aroma fills the air. It's the diameter of a tennis ball and I know it's going to be super rich. I tap the soufflé with the spoon and the entire thing jiggles. The cake exterior is so thin that it actually deforms when I push it. I cut through and this wonderful chocolate liquid spills out. It's so heartwarming and ludicrously rich, I wouldn't have wanted this to be any bigger.
I am so full. Oh boy. Definitely the fanciest meal I've had in Italy, and portions fortunately perfect for the size of my current appetite.
Posted by Jeremy at 10:24pm on Friday April 28, 2017 :: 0 comments ::
Nonna Betta
Where? Nonna Betta (Rione VII Regola, Rome, Italy) Map
When? Tuesday April 11, 2017
Who With? Me
Food Style? Italian Jewish/Kosher
In the ghetto of Rome, this Jewish roman restaurant serves very classic homely food, and with a name like Nonna Betta (Grandmother Betta), it's no wonder it's a local favourite. Their speciality is the Jerusalem artichoke, lightly fried and salted, so I've ordered one with a gnocchi for lunch mains. I'm not at 100% appetite just yet, still suffering from the effects of food poisoning.
Antipasto
Carciofo alla Giudia - artichoke, Jewish style
The artichoke is delicious. Crispy on the outside, flakes with the texture of potato chips, while the inside is smooth like avocado. It's seasoned perfectly to bring out the natural taste.
Primo Piatto
Tagliolini col Ragu di Nonna Betta - fresh pasta with Nonna Betta's Ragu
The gnocchi comes out. It is not gnocchi. It's spaghetti. It smells good and I have no idea how to tell the waiter that it isn't what I ordered so I just eat it anyway. There's lots of tomato, a bit of meat which I assume is beef, and a bit of cheese, which hopefully doesn't upset my stomach. It's probably too much for me too eat in this state but I power on because it's quite tasty.
Posted by Jeremy at 10:15pm on Friday April 28, 2017 :: 0 comments ::
Burro e Sugo
Where? Burro e Sugo (Quartiere X Ostiense, Rome, Italy) Map
I'm at a local joint near my hostel in Rome, which I know is authentic because most of the wait staff don't speak English and the menu is mostly in Italian, save for the combo specials. I'm not that hungry so I've opted for the light meal, which gives me two bruschetta, a main - fettuccine al salmone, and a cake of the house. After some complications with my accommodation, I'm hoping to take it easy and relax today.
Antipasto
House Bruschetta
The bruschetta arrives. One is tomato and the other is beans. The bread is warm to touch and crispy, with lots of herbs and olive oil to bring out those classic Mediterranean flavours. I like the tomato one better, the bean one needed a bit more salt, and I'm not too much of a fan of celery either. A quick glance sideways and I'm glad that hands is an acceptable way to eat bruschetta, otherwise I've been doing it horribly wrong since day one here.
Primo Piatto
Fettuccine al salmone
The fettuccine arrives and a wonderful smoked salmon smells fills the air. I like it. The creamy sauce and smoked fish go very well together, and this would be too rich without the fresh green herbs sprinkled on the top. The serving size is pretty generous and there's a lot of salmon within the pasta. I'm getting full.
The lights of the restaurant are turned off, leaving only the romantic glow of the candles and fairy lights illuminating the restaurant. Too bad I'm here by myself. This does pose a serious problem though, how am I going to take pictures of my dessert without attracting too much attention? Worse, I'm asked what dessert I want and have no idea what the waiter is saying. He spouts off some stuff and I recognise only panna cotta, so I just order that. It comes with Nutella. Yusssss.
Holy moly. This is a panna cotta in a bowl covered with about an inch of Nutella. I'm not going to take a picture of this because it's probably culturally insensitive and, when in Rome, literally...
I have to scoop the Nutella to one side. It's too rich and sweet otherwise. That was almost unpleasant. What a pity because the rest of the meal was very good. As I leave, a crowd of at least 20 are waiting outside to get in.
----------------
Addendum: I've got food poisoning. I think it was either the salmon fettuccine or the panna cotta. I'm leaning towards the panna cotta because I did feel quite unpleasant after eating it, but I thought it was just the excess Nutella. Let's not go into details. Hopefully I'll be back on track tomorrow.
Posted by Jeremy at 10:07pm on Friday April 28, 2017 :: 0 comments ::