rev:text
| - I think something's happened to me because after having Ricci's a few weeks ago for the first time, I woke up last week realizing I wouldn't get through the day if I didn't go back. I think it had something to do with the panzerotto. Anyway, I managed to round up a couple of friends and we drove through a storm (no storm present south of Steeles, not that it would've stopped me) so that I could get my fix.
When I arrived, I really had no clue what it was I wanted. I actually wanted to try a bit of everything but thinking back to a baked panzo I once had at Abruzzo's that was pretty good, I thought I'd opt for it at Ricci's. No one wanted to split the fried one and the thought of having one all to myself made me feel kind of dirty. Call me a prude but I just couldn't go through with it. Not that night, anyway...
I have to say that the fried panzo is A LOT better than the baked version. Let's not kid ourselves, if something edible is normally half-decent, think of what wonders frying can do for it! And that's the difference between Ricci's fried and baked panzerotti. The crust was kind of hard on the baked, and the fillings were sparse that night. The end, never again. It'll be fried all the way from now on. Almost all the tables ordered the fried and it made me sad seeing them pass me by. It's the feeling one gets when you buy an ice cream cone and the only scoop goes rolling off with the first lick. Pretty emotional for a panzerotto, I know.
My friend got the lasagna (he said it tasted like Chef Boy-R-Dee, but that's his way of making me feel better when I order something that isn't as good as I'd hoped--so sweet he is! The other friend got a couple slices of pizze which didn't look like anything too special. I think they look way better (and probably taste better) when ordered full and fresh out of the oven, which is the plan for my next visit.
|