You have permission to edit this article.

Pat Kettles: Memories of Tuscany, good and bad

In recent idle, isolated hours spent quarantining at home, I have been reminiscing about two wondrous weeks spent this time last year in Tuscany, where I enjoyed glorious cuisine and wine, blissfully unaware that COVID was hovering on the horizon.

One of the most memorable and unusual pasta dishes encountered was Fiocchetti with Pears and Parmesan Cream at the Florentine restaurant Trattoria Quattro Leoni.