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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9591417" data-attributes="member: 19675">One of my favorite pizzerias/Italian restaurants closed sometime in 2024.  It was a unique dining experience.  The owner was a Sicilian immigrant who was something like a 5th generation restauranteur.  Some of her ingredients she obtained through old family connections and shipped all the way here to the D/FW Metroplex.So even though her menu was mostly typical Americanized Italian dishes, her ingredients, recipes, and flavors were not.For example, she imported capers via her family’s connections.  Capers are something I generally don’t eat: I’m an extremely sensitive sodium-dependent hypertensive who HAS to watch his intake.  So, despite loving salty dishes, I don’t get them often, and I’ll occasionally eschew certain ingredients in certain dishes.  Capers, being salt bombs, are often passed on.But hers?  The first bite of one of her dishes with capers was a revelation.  The ones she used were salty, but not inescapably so.  Instead, their flavor was subtle & complex.  For the first time in my life, I could truly taste what a caper is- a pickled flower blossom.  IOW, while her capers brought salty and briny flavors, there were also obvious floral and herbal notes.She also did things with eggplant that made me reevaluate that particular vegetable, something only a handful of other cooks have done.</blockquote>