Worth a mention: that ricotta with pear
the other night was beyond compare
to any Philadelphia branded fare.

A debt of gratitude to Grazia, our favorite chocolatier,
Who not only concocted this most wonderful confection
Of pistacchio and cioccolato in the perfect proportions,
But when I tried to express my appreciation for her art
She punctuated my part with an uncommon hint of almond.

All the food is quite natural in these parts.
Dishes served here are a bit off the charts.

The plates, I believe, best tell the story,
Minus the way we would swap inventory.

All I can say is, “panzanella, caprese, e bruschetta: motto buono!”

It’s just to die for:

Right next to the ex-chiesa, a new chef:

Young and old alike pop up at Crispini in Spoleto:

He sits down beside us, studies the menu, and orders his food.

When his half bottle of wine arrives, he samples it like a pro.

Later, he motions toward me as if he wishes to borrow our salt.

Turns out, he wants me to finish the sip of wine in my glass.

When he pours me a taste from his bottle, I follow his ritual.

Grazie, I say, extending a precious bit for Rebecca to taste.

Upon closer inspection, I confirm my appreciation for Barolo.

As lunch unwinds, the gentleman holds the bottle to the light.

Enough wine is left for him to extend his generosity again.

As the man pays and turns to leave, Buona giornata I say.