I went to a cooking school once for 10 days in Ripoli di Lari near Collesalvetti.

OMG, Amy what a wonderful experience. And Sunday Italian lunch that seeped into the evening! I have recreated this feast many times since for friends.

And about pasta. Tonight my honey and I are making( along with a salad of mixed grilled veggies)Tagliatelle with Proscuitto and Butter. Except instead of tagliatelle I am using torn up medium to large size chunks of a real good quality lasagna noodle.

Should be interesting . The proscuitto is crisped in the browned butter rather than added as is without any heating/cooking