Lamb Chops at Athens Taverna Rated "Good Enough For Zeus"

My dining highlight during four days in Greece last week was at simple taverna in Athens  called To Steki tou Ilia in the neighborhood of Thiselo, if that means anything to you.

i savored  what I later learned had been rated by The International Panel  (TIP) as "Good Enough For Zeus" (GEFZ);  lamb chops, known here as "paidakia",  so tasty that i contemplated ordering another portion because I did not want this delicious dinner to end. 

The chops - marinated in thyme oregano. lemon juice, salt and  pepper then charcoal grilled to smoky, thin succulence   - are listed on the menu as a kilo (2.2. pounds) for 30 euro. But,  the owner/waiter he hooked me up with a single portion for nine euro!  One of the restaurant world's supreme bargains. 

I need to give credit to one Despina Trivolis who wrote an article for the excellent website Culinary Backstreets in September 28, 2012 that I luckily found.  Thank you, Despina. whoever you are. Here's her article  http://www.culinarybackstreets.com/athens/2012/paidakia/

To Steki tou Ilia (first branch) Address: Eptachalkou 5, Thiseio Telephone: +30 210 345 8052  Hours: Mon.-Fri. 8pm-midnight; Sat. noon-4pm & 8pm-midnight; Sun. noon-4pm NOTE I went on a Sunday and it was open at 9 p,m, so check 

There is a second branch nearby.

* This was the only dish I had in Greece rated GEFZ by TIP. However, TIP did give  a Good Enough For Ajax (GEFA) to a roasted lamb shoulder at a family cafe called Godfather in Corfu and a Good Enough For Agamemnon (GEFAG) to the octopus at To Kare Tou Meze in Itea, near Delphi.  https://www.facebook.com/ToKareTouMeze

** Zeus himself, who has a palace about three kilometers away, is usually at the first location on Tuesday for lunch and Friday for dinner at table 4, eating kilos of chops and deciding which worldwide calamities are worth his direct involvement. 

Lamb chops good enough for the gods

The Oracle of Delphi Explains Why Monty is Leaving Los Angeles

I was in Greece when the shocking news broke that Montgomery "Monty" Maguire,  the most charmingly disgruntled employee in the long, colorful history of Mozza - and one of my favorites - was leaving. I asked Nancy why and she said  "He's moving to the south".  

Why? I mean who would actually move to the south? I had never even heard of such a thing. The day after hearing this, I found myself in the ancient city of Delphi so I hiked up to the Temple of Apollo where the Oracle of Delphi resides, ( rent free for over 3,000 years I am told) and had a fairly extensive chat with Pythia, the oracle and a priestess of Apollo, the Sun God himself. Talk about a gig. 

I had many questions for her, including one Nancy told me to ask the oracle., ("What is the meaning of life?).  Then I asked Pythia the real reason Monty was leaving Los Angeles. She blew off the rest of a joint and told me the following. 

"The real reasons Monty is leaving are varied and complex, The following played vital roles in his decision to leave town."

9. Felt responsibility and shame for having poured Verona her first drink and leading her down a path of debauchery and pillage.

8. Could no longer work with Brian Monahan after his daughter Marlo told him, "That guy looks at me funny."

7. Grew weary of hearing the countless tales of Puerto Rican life in the South Bronx from Luis.

6. Fled after being tipped off a DEA investigation had uncovered the "tapenade" Taylor Grant would ask for during shifts was actually black tar heroin.

5. Did not want Marlo growing up surrounded by hipster douche bags who complained their chablis was not "flinty" enough

4. Got a better paying job as Tony Romo's personal masseuse.

3.. Heard that David Rosoff had sold TMZ security camera footage of Monty and Timothy Jenkins (aka "That Black Bartender") locked in an intimate embrace while "closing "

2. Re-upped with Delta Force and is going to Syria and Iraq to kill those cowardly ISIL pussies

And the Number One reason Monty is leaving? Could no longer resist the way his wife Elizabeth Few would say "You know, Montgomery, Virginia is for lovers."

I'll miss you Monty. 

The Sun God's Temple in Delphi, Greece

Meal of the Year at an Outpost of the World's Greatest Chef

A few days ago, Nancy S and I had a lunch so supreme at a hotel in Monte Carlo it easily warranted  the headline of this post. The headline is even kinda mild. I’ve had some great restaurant meals with Nancy over the past eleven years, but for sheer flavor, sheer close-your-eyes deliciousness of every bite, nothing topped this lunch at the at Joel Robuchon’s restaurant at the Hotel Metropole.

This outpost of Robuchon, at 69 still the world’s greatest chef, is not on any lists of the world’s best restaurants. And I can understand that. This is not even a flagship of  the Supernatural One, who has Michelin three star establishments in Macau, Tokyo, Hong Kong and Las Vegas. The guy has a total of something like 25 Michelin stars, two of them at this restaurant in Monte Carlo where Christopher Cussac is the head chef.

And I get why this Monaco spot is not a “Three Star’, which requires more than simply divine food. Three times plates crashed to the floor of the dining room and kitchen entrance point. And the décor, while attractive, is like a good hotel dining room. We walked in without a reservation.

But, the food, it rendered superlatives useless.  We sat at a counter with a close view of the open kitchen where the cooks moved with precision and almost never spoke. (This is in 180 degree contrast from Robuchon's mythical restaurant Jamin in Paris where he first earned acclaim and where local L.A. chefs Sang Yoon and Ludo Lefebvre worked and said they were constantly yelled at by the master's chef de cuisine Benoit Guichard to the point of cruelty)  

From a standing start, the meal took off like the 1,200 horsepower Bugatti Veyron Super Sport parked in front of the hotel; a rolling cart of eight breads and rolls and a cylinder of Bordier butter – salted to Robuchon’s specs – the size of 155 mm howitzer shell.  I started with what they called a puff pastry roll coated with the butter. I had 11 of them, all slathered, which I was later told was just two short of the world record held by Franz Klammer, the skier.

There was a platter of Iberico ham from Joselito, and some tomato bread that Nancy found full of wonder. There was this soup of  cockles, calms and chanterelles in a vermouth shellfish broth that needs to have its own category and roasted lamb, me, some shoulder and leg, Nancy, some rib chops.

The bill was 360 euro with a couple glasses of red Coteaux-d'Aix-en-Provence.

The younger generation may hear about other chefs being the top.. But, I think those chefs, most of them, at least, would agree that Joel Robuchon is the greatest chef in the world.  

Salt & Straw Shatters Ice Cream Sales Record in L.A. Debut

Salt & Straw, once Portland's little ice cream cart that could, shattered the  American record for two-day sales of ice cream at their just-opened shoppe on Larchmont Boulevard in Los Angeles, officials  announced Monday morning

When all the sales figures were tallied, Salt & Straw had  had amassed $125,988 in gross sales over this past weekend, a spokeswoman for the National Ice Cream Organization (NICO) announced during a press conference  at the Fairmont  Hotel in San Francisco.  The previous record mark had been $114,345 at the opening of the C.C. Brown's  in Furnace Creek, Death Valley, California during the infamous 1969 heat wave. 

Unfortunately for Salt & Straw's owners, first cousins Kim and Tyler Malek, the actual net profits this past weekend were a paltry $457, as much of the gross was spent on the high quality ingredients of the ice creams and on "excessive"  samples. 

An independent report by NICO states that a "very large portion" of the record gross sales was lost in the "ridiculously high number of free samples" the Salt & Straw staff gave away to the thousands of customers. NICO estimated for every $5 dollars a customer spent , they received $4.89 in samples. 

"That's no way to run a business," said Richard Goldman of Goldman Sachs. "It'd be like buying a Porsche Turbo S and the salesman throws in  a Carrera 4S for free." 

The lines along Larchmont were like nothing the street has ever seen, longtime residents said.  At 10:15 p.m. on Saturday night, there were 42 people lined up outside the shoppe.  At 2:30 p.m. Sunday, there were 50 people in line.  The lines seemed to move along without major incident and the people seemed happy to be in the line.  The LAPD, bought in to control the lines,  said no "serious" arrests were made

Many in line had heard of the generosity of Kim, Tyler and the staff.

"I don't have any money," said one man in line who refused to give his name. "But, i heard i can have four or five  samples.  Shit, i look dumb to you? Salt & Straw is the best deal in town."

Salt & Straw is at 240 N. Larchmont Boulevard ( about five stores south of Beverly Blvd.) near the magazine rack. They are open from 10 a.m. to 11 p.m.  See the photo below for ice cream flavors.

NOTE : Salt & Straw's feisty "Sea Salt with Caramel Ribbons", one of the favorites,  was featured in this  Feb. 12, 2014 article :  http://krikorianwrites.com/blog/2014/2/11/t167qq7z49nwphlnqc9y6y4bdlmsot

"Wanna sample something good?" is a statement Kim Malek, co owner of Salt & Straw says a lot.

Tyler Malek and his menu.

Villa Roncalli Officially Declared Best Restaurant in Umbria

Villa Roncalli, chef Maria Luisa Scolastra's  sublime shrine of  Italian home cooking taken to a stratospheric level,  was officially declared the best restaurant in Umbria by the Panicale Panthers. the elite dining commando unit of Team Italy 2014.

The Panthers, aka Le Pantere, dined at Villa Roncalli in the eastern  Umbrian city of Folgino three times this season, never having the same dish twice and never not proclaiming a dish to be ."Delicious!".

"Villa Roncalli is one of my favorite restaurants, not just in Umbria, but anywhere," said capitana Pantera  Nancy Silverton   

The last meal began at nine, ended after midnight, and, like the other feasts,  lived up.  I won't do justice to the courses we ate, other than to say we relished most bites in silence for several seconds,  taste buds overwhelming spoken words, until a simple nod or, as noted above. a superlative, proper in this case, was uttered. (The term "so good" was said so many times during our meal II here - a Sunday lunch - that the owner of the property came to our table (of six) and told us if we said that one more time we would be asked to leave.) 

Each meal included a soup that was thick and green and . deep in flavor* and  based on what chef Luisa had pulled from the garden that evening. Yes, not that day, that evening. The first time I saw her, was about 8:30 at night, and she was walking back from her garden, her arms full of onions and fennel and other vegetables destined for soup. This weren't soup that had been simmering for hours. They were just made..

As for risotto,  here's was I stated in a previous article. that Grizzly bears repeating. "That porcini risotto could drive to a risotto convention and there'd be a reserved parking space for it right by the entrance."    For that review  http://krikorianwrites.com/blog/2014/7/27/pks5wt8xkb500xfkuwu7d6ca4u9ica

2014 Italy is about over, but I know next year we are destined to go back to Villa Roncalli.

If you are in a hurry, don't come here. Go somewhere else. And if you are in a hurry and want a fast, easy read, don't read "Goldfinch".. And if you are in a hurry and want no curves,  don't take Highway One or the Nurburgring..  

* An effort was made - and successfully so - not to add the word "Staggeringly" in front of "deep". 

 .  .   

Chicken President Is Thrilled Silverton's Omelet Elected to EGAM

An emotional president of the World Chicken Organization said that "all the pain, suffering, humiliation, all the horrible living conditions and jokes that we chickens have endured for centuries because we lay eggs has been wiped out" after learning that a three-egg omelet made by Nancy Silverton for lunch Thursday was immediately inducted into the Earth's Greatest Accomplishments Museum, (EGAM) in London on  old Piccadilly Road..

"Today I speak to you not as a chicken, not as an egg layer, not even as a potential two-piece combo at Willie Mae's Scotch House  in New Orleans, but rather as simply a team member of Earth who has tried to make a positive impact," said chicken Sir Bradford Gronzyoof. "We got into EGAM Talk about it!!"

At an impromptu press conference in Rio, tears were held back several times by President Gronzyoof who grew up penny-less in a ramshackle farm in Chechnya and went on to lead the United Chicken Front in Glasgow,Scotland  before being elected World Chicken Organization President in 2010. "To say I am proud is like saying Senna could work a corner at the Nurburgring," Gronzyoof  joked, playing to the fervent pro-Aryton Senna crowd in Brazil

All the celebration was brought on by a simple lunch prepared Nancy Silverton. the 2014 James Beard Award winner for Outstanding Chef in America  

"Let's just stay home tomorrow and I'll make you an omelet," Silverton told Michael Krikorian early Wednesday evening. Krikorian, having had eggs made by Silverton in Panicale for several years running, knew what to say ."Sounds good."

Moments after the church bells of the old hilltop town rang once. Silverton began making the historic EGAM -bound omelet.

The three eggs were assisted by prosciutto cotto, parmigiano reggiano. sheep's milk ricotta,  mint and thyme - two varietals - from Nancy's garden. slivers of Cannara red onion. fennel,  salt, pepper and a pebble of butter.

Was it the best three egg omelet in recorded history? I just said they got into EGAM .  

President Gronzyoof, a multi-billionaire, said that he would pay for the ticket of any chicken visiting the EGAM in London during the next 12 months. "it's on me! ducks, too."

Note; The actual omelet will not be on display at EGAM as they have been eaten. However, the photograph below will be there. positioned between the saxophone used by John Coltrane to play the solo on "My One and Only Love" and the spats Louis Armstrong used when he first stepped on the moon.

Final note ; We ate outside on a small porch. It was a glorious day. Neil Young was singing "Lotta Love". Two nights ago, at Pelicanos, our local pizzeria, Nicolette Larson was on the big screen singing the same song.  Here's Neil's live version https://www.youtube.com/watch?v=ELakJxPiieU

"it's gonna take a lotta love, to change the way things are. It's gonna take a lotta love or we won't get too far."

Did the song make the eggs taste better? Yes 

Tiffany Fox Irate Over Tie With Hourie Sahakian For GOYA Honors

A stunned and bitterTiffany Fox lashed out angrily after learning she had "only" tied with Hourie Sahakian for the prestigious GOYA ( Guest of the Year Award), bestowed annually to the best house guest  at Nancy Silverton's Umbrian home,

Fox, a first year Team Panicale member whose strong early showing had her convinced she was a shoe-in to win the award outright, stared at her phone in disbelief when she learned that another rookie, Hourie Sahakian, had come on strong to tie her for the honors.

"I hate you!" Fox texted Michael Krkorian who informed her of the panel's decision "I hate your motherfucking Helen-loving guts." She later Facebook messaged Krikorian "I HATE YOU" ( see photo below)

Meanwhile across town. Sahakian reacted with dignity and a vow to do even more when she returns next year.

"I'm honored to share this very important award with Tiffany," said Sahakian via Facebook as she dined at Gino Angelini's osteria in Los Angeles. 

It was a memorable dinner in Umbria at the restaurant of a friend of Gino Angelini's that helped propel Sahakian into the controversial tie with Fox  The meal,. at Villa Roncalli, was Team Panicale's best ever at an Umbrian restaurant and it provided Hourie with several reflective moments that scored well with the judges.  

After the decision was announced Monday, critics noted that it was, also, during Tiffany Fox's most reflective moments that garnered her high praise and racked up major points.

Shortly after her arrival in Italy, Fox was a mortified witness to a profanity-laced argument between her hosts Nancy and Michael  when the two told each other to "shuddup", "shut the fuck up" and "you think know every goddamn thing", in an argument based on Krikorian's fierce dislike of GPS. Immediately after, on a two-hour drive In the back seat,  a shell-shocked Fox rebounded to impress everyone with a soul bearing, sometimes-painful, often-funny recounting of her life including her ordeal with cancer (which went into remission seven years ago.), her entree into the cooking world and her negative views on the dating life in Los Angeles.    

(NOTE :Stories of hardship do well in the GOYA competition. Last year's winner.Liz "Go Go" Hong wooed most of Italy during her stay by pretending to be mentally retarded and obsessed with "Saldis" (Sales) then, miraculously, becoming intelligent and charming over the course of one week.)

Fox dominated Sahakian in one category:: Number of times mentioning the words "Matt Michaelson". outscoring her 1,865 to zero.

At one point, Sahakian asked "Who's Matt Michaelson?"

"Helen's boyfriend," Krikorian replied.

 "Da-yum, Michael," an angry Fox said. "Why the fuck did you have to go say that?.I hate you." 

(NOTE: To qualify for GOYA, a guest must stay at the house for at least three nights.  Elizabeth Falkner had a brilliant run in Panciale, proving to be a delight and quite helpful, but the judges thought it would send a wrong message to the world's youth by awarding her after she committed a felony by breaking into Nancy's house and "Crashing".  Also, Deb Michail was another charmer and a whiz in the kitchen ( her lardo-wrapped ricotta stuffed zucchini flowers won the annual stuffed zucchini flowers competition) , however her near-constant use of GPS ( even to go from the bedroom to the bathroom ), ultimately proved her downfall.  

Another very strong performance was turned in by Susan Swan. the Africa- American, Oakland -raised  Library Media Specialist of the St. Helena Unified School District in Napa Valley. . Along with her husband. photographer, Steven Rothfield., she was very charming, but left far too soon.)

Fox's response to "you were the number one guest for a while"   

Chef Elizabeth Falkner Faces Criminal Charges For "Crashing"

It appears the nights of chef Elizabeth Falkner sneaking into houses and "crashing" onto unsuspecting homeowner's spare beds are over.

Friday afternoon, in the same Perugia courthouse where Amanda Knox stood trial for murder, Falkner was charged with several felonies including 187A of the Umbrian criminal code ".Dormire In Un Letto Non Suo  ( Sleeping in a bed not her own).

The case against Falkner all started with an amusing little story.

Nancy Silverton and crew had just arrived home Wednesday from Florence after a midnight ride.. House guest Billy Harris, staying in the annex to Silverton's main, two-bedroom home, asked if he could get another pillow. "My shoulder tendinitis, ya know." Harris explained

"Sure, just go in the bedroom right there and grab a pillow off the bed," Nancy said.

Harris went to the bedroom, but seconds later emerged, somewhat shocked. "There's someone sleeping in the bed."

Silverton said "Billy, no one is in there.."

"No," Harris insisted, "I think Elizabeth Falkner is sleeping in that bed."

Me, I'm thinking 'ole Billy had too much Fontodi Chianti Classico up in Tuscany and he's seeing things. Nevertheless, I open the door to the bedroom, turn on the light and, sure enough, there, passed out in the bed - not on it, in it, - was Elizabeth Falkner.

Billy, Nancy and I had a pretty good laugh that night.. The next day,  too. But, when Harris, a magician, began recounting the story to others. a disturbing trend emerged; Many people, most of them renowned chefs.  had the identical experience.

Elizabeth Falkner, highly regarded chef and television food personality,  turns out to be a serial house crasher.  And, even more significantly, Falkner has not paid rent anywhere in over three years, opting instead to break into people's homes  - some of them friends, many complete strangers - and pass out in their extra bedrooms. 

An investigation by Krikoran Writes has revealed that Falkner has "guested" unannounced or invited at the homes of chefs who have a combined 34 Michelin stars.  

"Laura and I came home one night after an anniversary party at the French Laundry and we heard snoring," said Thomas Keller via E-mail from Yountville, California ."I grabbed a beautiful Laguiole chef's knife Mchel Bras had given me and i tipped-toed into our guest bedroom. There was Falkner snoring her ass off like a cape buffalo. . Laura looked at me and said 'Either she goes or  I do.'. Problem was, I couldn't wake her up."

Los Angeles star chef Susan Feniger had a similar experience.

"One day Elizabeth came to my house with her dog Hendrix and asked if I would watch him for a couple days," Feniger said via text message.. "I love dogs and said 'Sure". Elizabeth explained she was staying at a friend's house who didn't like dogs. I thought that was strange. Later, when I came home from Mud Hen Tavern, I found her sleeping in my guest bedroom. I would have let her stay if she had asked, but I think it's a sickness of sorts with her. Doing something that she is not supposed to do.  It's kind of sad, really ."

In Paris, a spokeswoman for Joel Robuchon said "Falkner has three times sneaked into the master's house near his old restaurant Jamin at 32 Rue de la Longchamps. Monsieur Robuchon does not wish to speak to these events..He still finds it upsetting"

Meanwhile,.Silverton said she hopes the courts would take their time dealing with Faulkner who is out on 100,000 euro bail. Who put up the bail money? Nancy Silverton

"She's good in the kitchen and I can use some help for the next  week or so," said Silverton  who had already put Faulkner to work picking plums.

As required by the court, Falkner has to wear striped  shorts, (as seen below.)

Out on bail, Falkner picks plums at Nancy Silverton's back yard

Team 2014 Picks Villa Roncalli as "Best Restaurant in Umbria"

Last week at a bountiful spread laid out by Nancy Silverton and her "Italian staff" in Panicale, Umbria, one of the guests, this guy Steve, said "It's almost impossible to not get a great meal at a restaurant in Italy."

I'm thinking 'Where's this guy been the last several years? The SHU at Pelican Bay?'

For me it's been an effort to get a great meal at a restaurant in Italy, in general, and Umbria, in particular.  We just can't walk into any restaurant and get a good meal, let alone a great one. You can get a decent meal,. but, damn, who craves decent unless you're talking about someone's character? 

Not counting  a stunning lunch at Dario Cecchini's butcher shop in Tuscany, last week was a dining disaster. One lunch, at Perugia, was so awful i told Tiffany Fox that I've had better meals in custody.,  (The sloppy Joe at Wayside is particularly tasty). If you know Tiffany, ask her about the Scottish Prawn tartar appetizer I foolishly ordered. Extra veins, per favore.

To get a good meal. we need to have a recent recommendation ( chefs seems to move on fast here ) from someone we trust (Fearless Faith Willinger is the best ) or cross reference a few guide books ( we like I Ristoranti d'Italia 2014, Le Guide de L'Espresso ) Even then, satisfaction is not a sure thing.

So it was way more than satisfying, it was a thrill even,  to eat yesterday at Villa Roncalli in Foligno, an ancient town in east central Umbria founded in the 8th Century b.c. . 

Villa Roncalli was the best restaurant meal we have had in Umbria and I'd very easily put it in my the top 20 all time dining experiences in Italy. (For the record, yes, I've been to Vissani, the highest rated Umbrian restaurant in most guidebooks) .

It was all-star house guest Hourie Sahakian, Nancy  and myself for dinner. We drove there on the recommendation of chef. Gino Angellni, the purest Italian chef in Los Angeles, and a 15.5 rating from our L'Espresso guide..

We arrived at this place, an hour from Panicale, without the sorry-ass aid of  GPS, which I fuckin' hate. (Ask Tiffany or Debbie Michail.) We arrive at Villa Roncalli thanks to a lady on the streets of Foligno who gave me directions from a quiet neighborhood. "Turn left here, then turn right, then turn left, then turn right. Don't go toward the cemetery, go to the traffic circle, take the first exit, then go to the next traffic circle take the second exit and go about 100 meters. And there, tucked in behind a mini forest, was Villa Roncalli. That's my GPS, That lady.

Before we get seated, I meet chef Maria Luisa Scolastra. heading back from her garden, a fistful of vegetables in her right hand. Yeah, I toss out the "Gino Angelini is a friend of mine" line. She beamed when she hear's Gino's name.

We order two antipasti, ( frittata and prosciutto ) two primi ( porcini risotto and Chiannia beef meatballs) and two mains. ( lamb and guinea hen.). But, when the dishes come, they come for all three of us. When they bring my risotto, for example. I got the Lion's share, but Nancy and Hourie were both given a plate with smaller portions.

And the quality of that risotto.  That porcini risotto could drive to a risotto convention and there'd be a reserved parking space for it right by the entrance.      

Plus, dishes we didn't order came. The third course served was a bean soup. This green soup was so delicious, so thick with cooked-down  beans, and ideal croutons  and small pieces of meat that it made me say "It's over." Any doubt that this would not be a tremendous meal was vanquished by that soup.  Was that soup the best soup I ever had? Ummm, I don't think so. .    

Ten slices of salami that were extraordinary. Chi Spacca has a more-than-worthy rival. Nancy said this meat  would be illegal in America because it wasn't cured long enough. Then came superb Chianina meatballs,  

i took  a break and walked to the Villa Roncalli courtyard where there are five Italian guys taking a smoke break from their 10-top. . i looked at them, nodded and said "hey, buena sera" and one of them, the oldest, about 65, he says to me in shattered English "Where you from?"  Believe that shit?  He asks me where I'm from. Fool, that's my line  I say L.A. i was about to add "motherfuckers" . but t just say "L.A.". The guy, Roberto,  says, now through his interpreting son, Lucca, that his cousin is a chef in L.A.

"Who?" I ask, thinking  he's probably some obscure cook. "What's his name?"

"Gino Angelini" 

It's over. 

We hug, I lead these five guys back to our table. Hourie sees me leading the pack before Nancy and says to her "Michael just made some new friends.".

Indeed. We talk for a while. Fortunately, the time between course at Villa Roncalli is long. I like that here. More food comes. Gnocchi we didn't order. The lamb, the guniea hen.

For dessert is plate of watermelon.

It's over.

Villa Roncali wins the award for best restaurant in Umbria. I have two more weeks plus here. We will go back.  

http://www.villaroncalli.com/en/villa-roncalli-home-en.html

Nancy and I with the "chef with the high heels" Maria Luisa.Scolastra.