The bun can barely contain its contents of gelato and Chantilly cream.
“Oh my god you have to have the focaccine at Amorino,” my new friend Sara Massarotto told me last night in her broad Florentine accent over mounds and mounds of San Daniele prosciutto, speck, and ham at a swine and dine at Osteria del Principe hosted by my good friends at Tabelog and Joios! I ate a lot of pork product—thumbs up for both truffle ham and porchetta—but I didn’t let that deter me from trying the new gelato sandwich that Sara had enthused about. “Ask for Federico,” she reminded me as I left. (more…)
