Torta di Olio d'Oliva ($8) is a memorable yet simple way to end any meal at Maialino. A wedge of olive oil cake, golden brown at the surface with a honey yellow interior, is paired with just a dollop of vanilla bean mascarpone; doesn't get more straightforward than that. The cake is intensely moist, dense with a texture bordering on pound cake, though completely saturated (in a good way!) with olive oil. Only a touch sweet; it's go well with some port or muscat on the side to complete. For those looking for something smaller to take on the go, stop by Maialino in the mornings for the warm and equally delicious Olive Oil Muffin ($3).
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.