"I have enjoyed the sweetest breakfasts I have ever had [at Caffè al Bicerin]," Davies writes in her cookbook Tortellini at Midnight. The place is, after all, known for its chocolate-forward specialties. And in this instance, she ordered a cioccolato e pane, or griddled chocolate sandwich. "This is basically a sweet version of the favorite Italian snack known simply as toast [in Torino], which is actually a toasted white bread ham and cheese sandwich." (What we call "toast" in the U.S. is known as pane tostato—literally "toasted bread"—throughout the Italian peninsula, she explains.) The sandwich was buttered and pressed, and in the center oozed melty gianduiotto, a hazelnut chocolate from the region that's milky, sweet, and comes shaped like little bars of gold.