Our final dish was cervello al burro, lamb’s brain cooked in butter. I’m sorry for those of you who don’t eat organs because you are really missing out on some amazing food experiences. Believe me, I was so stuffed at this point after two intense courses of deep-fried appetizers and two of pastas, but I simply could not stop eating this brain. The outside was crispy and the inside so tender, even softer than the sweedbread in the appetizer. It was an extremely rich dish to finish with, but I couldn’t resist the buttery taste. Unlike the fritto misto, which was cooked in a thick layer of batter, the brain had the thin texture of the crispy “skin” (I could hardly taste the egg, if it was used at all) and was almost grainy, perhaps from flour or a slight bit of breadcrumbs. Just delish!