Friday 21st April 2023

So, in the evening, we went to look for somewhere to have dinner.

As is the way in southern European countries, many did not open until eight or nine, so this limited our choice somewhat. But an Italian place had caught my eye, so we went there.

They had a nice table near to the kitchen, so the fine smells came wafting out.

For a starter we had Caprese, but unlike any we have dad before: as it had nearly half a pound of mozzerella, lots of tomatoes, basil, and came with a fine selection of foccacia, including a black one, which was just as delicious.

We had the house speciality for main: thin pasta in a creamy sauce, which was mixed together, at the table, in two hollowed out Parmiasan cheeses, the pasta twirled into four neat piles, then shavings of fresh black truffle were placed on top.

It really was too good for us, but was magnificent.

Being so filling, we bailed on going to the Irish bar, and instead waddled back to the hotel.