To Maynard's delight, we're in artichoke season. One way in which they're served is cooked in oil. Delicious, but greasy. I ate an artichoke salad last night that included thinly sliced artichoke, slivers of parmesan, and leafy greens. The artichoke was crisp and lemony; I'm not sure how or even how much they cooked it. Also, artichokes look different here.
Other culinary delights so far have been tortellini in brodo (brodo is broth; this one was thin but rich), freshly made pastas, and, surprisingly, good old zucchini. They turn small zucchini into tubes (like canneloni) and stuff them. I also enjoyed chopped zucchini and tomato in a spicy sauce on fresh fettuccine. Maynard found that he likes tripe if it's served chopped. Oxtails cooked the old Roman way are in a light tomato sauce, unlike the Spanish version with a dark, rich brown sauce.
My favorite dessert so far is zuppa inglese. Served parfait style, it includes liqueur-soaked cake, chocolate mousse, strawberries, and more.
We've tried caffe, caffe latte, espresso and something like macchiatto (strong stuff). My fave was coffee capitolano, perhaps because it's pretty -- served in a martini glass -- and includes whipped cream and really good chocolate. Oh, yes, there was coffee in there somewhere too.
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