Pizzerias, gelaterias, and pasta shops are still abundant here, and café culture runs deep throughout the city. Families of the Eritrean and Ethiopian diaspora, including my own, still celebrate major holidays with lasagne, which arrived in the country along with cappuccino and cycling. Similar to the Italian classic—though at times eschewing ricotta—pans of lasagne are common in Eritrean households during holidays and long weekends. Recipes have been passed down from grandparents who lived through the occupation. While traditional dishes like zigni (beef stew cooked with berbere, a spice blend) and shiro (chickpea powder mixed with berbere, garlic, and onions) are quotidian staples, panettone is still served in the days leading up to Christmas, and Italian food is a reminder of the country's historic challenges and triumphs.