"The “Fritti” (fried stuff) section of Bocca’s menu lays claim to a great many of the city’s best single-bite experiences, from the outrageous Buffalo mozzarella bocconcini to a heady take on Rome’s beloved suppli (rice croquettes stuffed with tomato and yet more mozzarella). When lamb’s sweetbreads and artichokes are in season, the pairing arguably represents the best of the lot, but for a year-round treat, these olives come pretty close. The flavours involved — salty olive, herbed pork, smooth veal — may not be long on subtlety, but there’s no arguing with the final result, nor the surprisingly affecting beauty of a half-dozen piled on a square of grease-spotted paper." - George Reynolds
