I’m going to H. E. double tooth picks, but it was so worth it. My most recent eating offense was when I learned about the Neapolitan specialty—the sfogliatella riccia, which exists somewhere between a croissant, a strudel, and a caramelized potato chip. This orgasmic pastry is made of thousands of layers of hand-pulled dough and baked around sweetened ricotta cheese flavored with cinnamon, limoncello and bits of candied citrus. Eating one piques all of the sensations. The dough is extremely flaky, better yet crispy, but as your teeth reach the rich center the filling is like the most glorious cheese danish. Oh, and did I mention these are made fresh all day and served warm throughout Naples? It is a good thing I was only in Naples for one day.
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You know this made me think of a quote. It’s something like: “All life is an experiment. The more experiments you make the better.” Amerindo Waldo Emmerson