Gingham tablecloths, olive oil and conversations that sound like arguments.

Casole D'Elsa, Tuscany July 2010
Fresh egg pasta. Made that morning by a large italian nonna with flour on her forehead. I'm guessing...You do see fresh pasta shops around Tuscany. They are like our versions of bakeries. So the sauce went something like this - ground beef (meaty not mincey) with nutmeg, garlic and a touch of something I can't put my finger on. This is the real deal, the traditional recipe. While I nang away on it happily, it's not my ultimate (as in Il Barretto Sydney) but it's good. 6/10