Culinary Voyage to Italy, February  2004
		We first went to stay for 5 nights at a bed & breakfast outside Florence, then we took the train to Piemonte for another three nights before returning to Rome.
		Set in the hills among olive and vineyards was our domicile. Built originally in the 13th. century.			My cozy room and the very comfortable bed.
					...while Vivian finishes Castagnatta, a traditional chestnut cake with olive oil and rosemary
		Barbara demonstrates gnocchis Florentine...
		Entrance to a typical salchiccheria.			That slicer got my attention.
		Atrisan sausages and hams.			They have been doing this for generations.