I do, I think about cheese a lot.
I’m only telling you this because I think we’ve become close friends. The type of friends who would never judge each other, but instead say something like, “Oh, please explain further so I can properly understand you and then help you with what you’re going through.”
I’m not embarrassed to tell you because it’s not just any old cheese, or the entire broad category of cheese. I think specifically about robiola cheese.
It was truly a day like any other when I went to Osteria Acqua Farina on US1 in Fort Lauderdale, Florida. Just a Tuesday night after a long days work. I looked at the menu, red wine in hand, and decided to order the foccacia because the truffle oil and prosciutto that came with it caught my attention, not the robiola cheese. And when our focaccia appetizer was placed on our table we did not celebrate or give thanks, we just grabbed for it as if it was nachos from The Cheesecake Factory.
This was wrong of us and I am sorry. The opportunity to have that foccacia should always be celebrated.
To further explain, I don’t think my face expression has ever changed so drastically. Mid chew, I felt my face go from normal and plain to joy and wonderment. But joy and wonderment doesn’t cover it, not at all. Because I still can’t wrap my brain around the perfect blend the saltiness of the focaccia and the deep, thick taste of robiola. How could I have known I would be taking a bite of one of my favorite foods. I couldn’t, you never know that stuff!
We went back to Osteria Acqua Farina many times, and while their pizza is also delectable and I would 100% recommend it, we’ve basically thrown the idea that you should order pizza at a pizza place out the window. It’s all foccacia and robiola cheese for the Cuffia family.
Now, how can I get from Melbourne to Fort Lauderdale and back just for lunch and before the design files open house tomorrow?