Roma, Italia: Why is it that any little bakery in Europe makes better bread than the best we can do in the States? Every time we're here we ask that same question.
We breakfasted on board the ship; since then we have holed up in our hotel room at the airport Marriott. About mid-afternoon the other DrC got peckish and set out to do something about it.
She sweet talked someone in the hotel bar and/or restaurant into giving her a bag of rolls and bread to bring back to the room. It was either leftovers from breakfast or what they'll serve at dinner, no matter which.
Good? Good doesn't begin to describe the flavor. Amazingly good ... but pretty much normal for European breads. Poppy seed rolls that defined why they put those funny little black things on rolls. Sesame seed rolls so soft and delicious ... wow! And the hard crusty sour-dough bread with a softer but still chewy center ... perfection.
I have the feeling they take such breads for granted here, expect them. Does nobody but the DrsC notice the difference? I can't believe that is true.
Okay, that is my rant for the day....
