Pizza at Da Vito e Dina–Bresaola with rocket/arugula and Parmesan. A terrific thin crust, crispy but not crumbly. Bill had mushrooms and “meat pig,” which turned out to be a tasty sausage. This was preceded by antipasto of cured meats, bread (basically a pizza crust with rosemary–amazing), fried things like suppli, and Carciofi alla Giudia, a fried artichoke. Accompanied by a 7 EUR liter of very drinkable house vino.
Anyone know if you’re supposed to eat the leaves of fried artichoke? Because I did.