/Said and the Last Chocolate of the Season

Said and the Last Chocolate of the Season


In Italy there are laws and there are rules. Laws may be ignored, overlooked, or selectively enforced. Rules, however, are fastidiously respected, particularly in the gastronomic sector: don’t put parmesan on spaghetti con le vongole; don’t mix meat and fish, unless at a blowout wedding feast; don’t drink beverages that are too hot or too cold; and mind the seasons. This last one is pretty broad concept and encompases chocolate consumption which, according to many in Italy, should come to a close as the weather gets warmer, thus ushering in gelato season. I tend to agree. While in December, I can dig into a huge bar of chocolate without giving it a second thought, come May, the thing melts, gets everywhere, and stains clothing. But beyond that, it just doesn’t feel right. There is something unnatural feeling to me about eating chocolate once it gets hot (unless in gelato form). So I biked over to Said in San Lorenzo yesterday for my last chocolate of the season. It was too hot out to get a big hunk so I settled for some scorzette, candied citurs rinds and orange slices covered in dark chocolate. They were a happy union of two winter specialites, chocolate and citrus. Candied citrus, in particular, is a product of Italy’s deep south and my location for the next five days.

2016-01-07T03:38:43+00:00 May 27th, 2010|Categories: Daily Food Photo, Food & Wine, Rome & Lazio, Sweets & Dessert|7 Comments


  1. shayma May 27, 2010 at 5:27 pm - Reply

    i *love* these rules (except when the lady sitting next to me at a tavola calda squeals when i squeeze a lemon over my cicoria al peperoncino- “no- no lemon on cicoria al peperoncino, signorina,” she reprimanded me for mixing chili with lemon…errrmmm…) but i dont quite understand the seafood no cheese link-it is verboten in some places and pops up in others- for eg. tiella pugliese has parmesan in it (i cant stand cheese w seafood). but as for chocolate- yes, put it away and let’s bring in the summer with gelato! have a wonderful trip down south. x shayma

  2. katie May 27, 2010 at 5:36 pm - Reply

    Oh yes all over the south they use chees in fish pasta, tielle, stuffings. But it is pecorino not parmigiano.one of the best meals of my life was pasta with gamberi rossi e pecorino at tempio di iside. Divine.

  3. nyc/caribbean ragazza May 28, 2010 at 2:24 pm - Reply

    buon viaggio.

    I still have a little piece of chocolate left from SAID.

    You are so right about the difference between laws and rules.

  4. shayma May 28, 2010 at 8:25 pm - Reply

    katie, i cant stop looking at this photo- it is *divine*.

  5. katie May 28, 2010 at 8:33 pm - Reply

    @nyc/caribbean ragazza @ shayma thanks!

  6. […] chocolate shop/factory in San Lorenzo. The weather in Rome has been heating up, so I knew it was my last chance to eat some fine chocolate before it becomes impractical/unnatural to do so. Fortunately, the end […]

  7. Nate July 18, 2010 at 12:51 pm - Reply

    The whole Roman fear of things being “too cold” and temperatures changing too quickly drives me up a wall. I was on an ATAC bus a few weeks ago and the AC was busted. I tried to crack open a window, but a little old man reprimanded me, saying that we could all could catch a cold and die (or something to that effect). I don’t think that going from 100 F to 70 F with a breeze has ever killed anyone.

    It suffices to say I’ve long given up on refusing to wear shorts. You Italians can be obstinant, I won’t roast, and we’ll both go on our merry ways.

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