For three glorious months I lived at a friend's studio, cat-sitting, writing, drawing, and just plain old abiding in an ancient Roman Granary that was close to two thousand years old. The new part of the house, two attached stories with massive hearths, was constructed prior to the Renaissance.
To this day I can still smell this meal, the first one I made in my small but efficient kitchen. Wild asparagus, local pork, blood oranges, local mushrooms and garlic....
