Just walked in the door to have an affogato and saw the salt and pepper calamari being served at a table. Golden brown and small pieces with alloi and lemon. Ordered some and was blown away by the sweet tenderof meat and crispness of the batter. The alloi was tangy and light and a perfect match for the sweet calamari.
A glass of Sangiovese was a perfect match.
Affogato with Cointreau was a light end to a surprise meal.
Thanks for the tourist advice as well Bev!
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