Thursday, March 24, 2011

Fresh from Italy

Photo at left is what I looked like in Italy after two weeks of hill climbing, speaking Italian and hunting for ancient and modern wood-fired (al legna) ovens (forni).
When it came right down to what made the difference between really good food and great food, it was the ingredients first, the setting second, and, not-to-be-forgotten, the people making the food.

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