"This old-fashioned focacceria might have been transplanted from Palermo. The menu features the chickpea fritters called panelle along with fried and squished small potatoes made into a panino, as well as bomboloni filled with pastry cream, pastas bearing eggplant and ricotta, and thick, square slices of focaccia, the best of which features thin-sliced potatoes and rosemary." - Robert Sietsema
Robert Sietsema/Eater
