This is what BRAIN looks like.

A long weekend lead us to Torino. A very busy weekend in the city lead us to only manage a reservation at the same restaurant twice. Da Mauro's is a family run restaurant, the waitresses' average 60 years old, the rooms are always full of families, students and older patrons with near-death coughs, and a menu offering Italian specialities. And when a menu offers cervelle fritte, or fried brain, it is a must. Especially when dining with Reena who can polish off any dish, especially meat - sucking the marrow out of the bone, the head out of the shrimp, the last meat off the bone.

Gently breaded and fried, the bite was quietly crisp with a soft interior welcoming a mouthful of succulent dough. The flavour wasn't overwhelming nor was the texture mushy or gelatinous enough to be off-putting. Meaty but delicate, I curiously chewed slowly to savour the delicacy and hope that I could absorb some of the brain's proteins. Pass me another one of those bite-sized nuggets!