the carrots marinated in balsamic and oregano from Ristorante Pesto
along with their eggplant Parmesan stuffed with spinach;
the mixed wild mushrooms with fontina and toasted breadcrumbs I get at L'Angolo Restaurant
and the cannoli's and cupcakes from Termini's bakery.
There's always new food worth trying:
The fennel soup with garlic croutons, a special the night we were at L'Angolothe pumpkin gnocchi at Pesto
and the tapas at Bar Ferdinand