When we are in Piemonte, I like to visit my friends at the butcher in Nizza Monferatto. The quality of the meats is to die for. When Barry took this picture, I was buying a pork tenderloin and some prosciutto. In Nizza I can get Prosciutto di San Daniele, which is sweeter than the Prosciutto di Parma sold in most of Italy.

Back at the villa I prepared the pork tenderloin in a Barbera reduction sauce. The prosciutto gets wrapped around fresh asparagus and topped with parmigiano reggiano for an incredible side dish.

That morning we visited the bakery where the amaretti cookies were invented back in 1798. The aroma and taste of these fresh cookies are a world apart from what you see in the grocery stores. I wish you could have tasted the peaches stuffed with amaretti we made that night! - Debbie