Italy has given me more than a new home, new job, and new haircut. Against all odds, and to what I am sure would be your endless amusement, Italy has taught me to enjoy coffee.
Only ever "normale" (I tried caffe macchiato, or 'baby capuccino', but it's somehow not right), taken with almost as much sugar as my engineering colleagues put in theirs, and NEVER ever 'americano'. The proof is in the piccy above.
For the record, anchovies (fresh ones, or marinated, not those fuzzy hairballs they put on pizzas in Aus), possibly artichokes and even the occasional eggplant also make the culinary radar from time to time.
Just don't expect any revolutions on olives. Or tripe. And that goes double for herrings.
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