Tuscany notes

[Duane Meissner]

Food on this trip was also amazing - some of the best copa, prischutto, and salami I've ever had. Things like these (with bread and cheese) made up most of my lunches. One cheese was especially good - a Testun Occelli that I bought one day - it was packed and aged in spent Barolo grape skins, which gave it a great grape flavor and crunch (from the seeds). Also had a great fish soup one night filled with the best mussels I've ever tasted, huge shrimp, caviar, several types of fish, clams, etc... Of course everything was thrown in whole, so I had a heck of a time eating it while maintaining any kind of elegance at the fine restaurant.