Let me distract you by telling you about the dinner I made Saturday night.
Appetizer: Tuscan flatbread crisps with Parrano cheese and stuffed olives
Primo piatto: Fresh orechiette with broccoli, fresh chili, and Parmesan
Secondo: Roasted leg of lamb with white wine, vinegar, and garlic gravy
Sides: Carrots with rosemary glaze, Swiss chard with lemon and Parmesan, asparagus roasted with balsamic glaze
Wines: Corsican white and red
Dessert: Various Italian sweets
<grabs olives and runs>