We went with four friends to our local bar at Renaio, Friday, Saturday and Sunday they add Pizza to their menu, principally because Luca the Pizza chef works all the other nights behind the bar ( as well as doing his day delivery job).
His pizza is however spectacular, using in season local ingredients. An example of this is the Porcini Pizza, twice a year we get the special treat of eating fresh Porcini ( mostly collected from our land), layered on a fresh Pizza and of course followed up with Myrtilles and gelato - absolute heaven!
Last night was just a great mixture of fresh food and we ate like kings!
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