Breakfast, prepared by a Le Cordon Bleu trained chef, was simple yet extremely delicious.  After almost five months in Italy, I have now fallen in love with pancetta. Italian pancetta is salt cured pork belly, typically seasoned with such spices as nutmeg, pepper, fennel, dried ground hot peppers and garlic, then dried for at least three months.  Tom added it to the most delectable scrambled eggs.  Combined with roasted potatoes... la colazione è brava!

Our guests left for Rome today.  It was a great visit.  Life returns to our version of normalcy with coffee dates, aperitivi guests and some volunteering at the library.