Day 14...Dinner Made by Tiziano

Walking up the road to the Fornacci de la Dottore, we had an excellent dinner of white pizza, tagliettele, pinci, shrimp risotto, veal chops and the local Chianti classico. Nick, the pizza oven had to be 3 million degrees, as smoke filled the upper chamber and pizzas were fully cooked in under 30 seconds. We also got to watch Brazil defeat Chile by penalty kicks. Tiziano was now the chef where in the past years he handled the front of the room. He holds a dear place in our heart as he was the one who first turned the Gubitz and Jordan teams on to Culatello...the world's greatest prosciutto. (We happen to be going to Zibello, the home of Culatello on our way to Piemonte tomorrow).  Finishing our meal with a gelato made for a filling but delicious repast. When we returned to our palace, Erica greeted us, and had to tell Peggy how beautiful both her Italian and French accents sounded...Dan, mom wanted me to especially include that detail for you: ))).