The brioche caramelleto I had to start is definitely going under my best bites ever list. It is a warm, gooey, toffee glazed glob of deliciousness. I inhaled my baked eggs in spicy tomato sauce and guanciale, and went to work on J's porchetta. The side of thick cut pepper bacon is no joke - it's literally a half inch thick or so.
I had a little fun with my buddy Siebe's Filmpan presets that he kindly gifted me. I used "Made in Japan +" and "Made in Japan Pink +" here on these Fuji x100 shots.