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“Pestom madam."
"Yes, Floote, that! Brilliant. Full of garlic." To illustrate her point, she took another mouthful before continuing. "Seems they put garlic in positively everything here. Absolutely fantastic.”
― Gail Carriger, Blameless

“This particular shop uses three types of Sicilian pistachios and slow roasts them for twenty-four hours. Forty-seven judges from a gelato university crossed the world trying to find the absolute best, and they picked this one. So how could I not do that?"
"'Gelato university'?" He chuckles.
"I know, right? I definitely missed my calling," I reply, and I love how his laugh gets a little deeper.
"But at least you didn't miss the gelato."
"Exactly!" I smile, relishing the lightness between us once again.
"What else is on your list?" he asks.
"Definitely more lentils, and this region is known for truffles, so I have to do that. But they're also known for their meats here, which is interesting. Obviously the cured meats we're used to when we think of Italian charcuteries is here, but also a lot of roasted pork as well, and boar. And sausage! I read a recipe for amatriciana with sausage instead of guanciale. Umbria's actually one of the few regions of Italy without any coastline---"
"So you did no research at all before coming?" he says, sarcasm peppered in with a smile.
"Please, I'm just getting warmed up. I haven't even gotten into the olive oil varietals. And pesto! That pesto we had at the dinner last night on the lamb chops--- that pesto that has marjoram and walnuts instead of the one we're used to from Liguria, with basil and pine nuts.”
― Ali Rosen, Recipe for Second Chances