"This narrow space in the Jewish Ghetto, which translates to Beppe and his cheeses, squeezes in a lot. Along one wall is a glass case filled with cheese and butter and salumi, and on top of the counter are artisan pastas, olive oil, cookies, and chocolate. There’s a small row of tables next to the shelves of wine bottles where you can sample all of this. Start with a plate of mixed cheeses that will have things like smoked pecorino, ash-covered goat cheese, fresh milky mozzarella topped with shavings of briney bottarga, or giallina, an alpine cow's milk cheese of their own production. If you’re visiting during white truffle season in late fall or winter, get the tajarin al tartufo bianco." - Gillian McGuire
Saghar Setareh