The Boston Globe offers some insight into the origins of my favorite Tosci's treat: the microsundae. I loved this quote from a Toscanini's employee: "At first people are like, 'Oh, that's really micro.' But then they eat it and they don't feel so sick to their stomachs. It's the perfect size, the perfect amount."
And if you aren't close enough to stop in to one of their shops, consult The Atlantic's Ice Cream for Beginners for a quick course on Zen and the art of Burnt Caramel ice cream. Yum!
Posted by rv at June 11, 2004 12:46 PM to food