Mike's Journal – September 19, 1988We ate well and drank well last night, and then returned to the room pleasantly exhausted from the day.
We've been sampling our way through the food of Italy, and this proximity to the sea makes it an even more interesting experience. At Ristorante Piscina, we started with laganelle e ceci, a chickpea soup with garlic and short pasta noodles, and a drizzle of bright green olive oil on the surface. The loaf of palata, a chewy, rustic bread from Campania helped sop up the juices of the soup. When that was done, we moved on to linguine with prawns, swimming in a sauce of butter and white wine and accented with fresh parsley, a pinch of salt, and a sprig of rosemary.
After filling up on all that, we finished off the meal with espresso and limoncello, the su
