Thursday, April 13, 2006


One day they will lock me up and ask me what I want for my last meal. I will probably ask for an appetizer of fresh mozzarella balls, scallops in butter and garlic for the main dish and cannoli for dessert. Ever since I tried my first cannoli around the age of 15, I have realized the best dessert in existence does not even contain chocolate. I get my cannoli at Buca di Beppo (who's version is drowned in chocolate) or Lund's deli, which probably horrifies the City Pages food critic. She wrote a whole article in this week's issue about cannoli and didn't mention either one. You get a paragraph of its history, tips on where to get the best local versions and even how to order some on the web.

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