Bacon — yes, American - style bacon in Rome; not exactly the pork product I associate with the city, but who am I to question these things — was grilled to a perfect, lightly charred crisp then topped with
peppery wild arugula and drizzled so - very - lightly with an aged balsamic vinegar, the kind that is thick, dark and almost syrupy, as sweet as it is punchy, the kind that probably costs too much but that I still encourage everyone to buy, just once, because used judiciously (which is to say, not in a steak marinade, please, use the cheap stuff for that) it will last forever.