by Steve Dolinsky

Of all the antipasti on the large menu at the new Siena Tavern in River North, there is one item that stands apart for its harmony of sweet, salt and fat. It was discovered on the team's research trip to Italy. "It's called cocoli and it's just some warm, kind of toasty bread with prosciutto di Parma, stracchino cheese and they just did a little bit of honey and fresh shaved truffles and that was kind of the dish," said David Blonsky, the Chef at Siena Tavern.

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Source: http://abclocal.go.com/