It’s hard to believe, but it’s been nearly 30 years (1991) since I first visited Italia. Now, some 150,000 km later, I’m still in awe of the diversity of food within this magical country. Put a different way, and perhaps more precisely, each region, or state, if you will, has a seemingly endless amount of food diversity within tiny pockets of territory – different bread, pasta, wine, etc., often times only 10km away. Dishes, ingredients, preparation methods, etc., from just an hour away, can be completely different – more to the point, they are completely different.

Gulfi, in Sicilia, makes/grows wine, but there’s also a brilliant restaurant attached to the cellar. This dessert, after 6 courses of (mostly) raw seafood/fish, was simply stunning in its presentation, and combination of fresh flavors, and textures.