All these greens were put into a large pan with water, a splash of wine, hot chili, garlic, onions, broccoli rabe, treviso, and lettuce. They sat in a pan for probably 30 minutes cooking on low heat

From the butcher next door. 

A mid-day lunch, because I'm not eating this meal at 10pm.

I pan fried this chop in butter, shallow small pan and allowed to rest after cooking with fresh butter and salt. The greens are a mixture of broccoli rabe, treviso, garlic, green onion, and mixed lettuce

Local Proscuitto, mortadella with pistachio, finochionna salami, sheep's milk cheese and bread

Sheep's milk cheese and some of my favorite bread, the native yeast multigrain bread

These were awesome for dessert

My base for the pasta I made for lunch

A simple afternoon lunch at home

Big salad, Salumi as big as your head, cheese, and local wine.

Frittata. Great way to use up some of the things I have in the kitchen and it feeds me for several days

A breakfast staple in Lucca and Oakland

Remember that veal chop? I boiled my scraps, added some wine, garlic and reduced.