![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjt2PC8u88dKWU4ZUEaTw6kb1uMRM-olpKg99NmQRRc3ysrhabbNFMGPleLf5IsB_c8NvrgVyWGD2QfxLlS4Ak2C4z79r5k2rAMbiqX6V_N93NHd0KEpHCQCjyrqgw7mTg2Ak73k6Tcg19/s200/pecorino+blg.jpg)
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).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TwfWULC8Jq_mULApNsPqQkJkMLOXhkYDFKZt6BXChyphenhyphenuWpLzdIIFAp0GCbr14ycykKD_OvWKZOaOOfvnXnmesV03lJfzvIHrGkQSKz6tMverP4CmMwx5fiF-W05hDhTrlLrIOZU73Yrdo/s200/carta+musica+blg.jpg)
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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