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Wednesday, 14 July 2010

Flavours of Italy 2009

In our experience, Italians certainly know how to make the most of the big, home grown flavours they find.

Last year, we had a fabulous time in Tuscany, learning to make pasta, glugging olive oil and wine (in near equal quantities), baking biscuits, butchering rabbits, driving fast and eating lots. Big thanks to these lovely people.



Villa Toscana and views







In the kitchen









Lucca.
We're packing up and escaping soon...

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