Bob G

OK - Times up! We need a report Bob G.

Diva, I'm curious about your take on dining expectations American visitors bring to Italy. What makes a restaurant like Da Cinotto so unique to my experience but almost commonplace in Italy? The food, of course, is outstanding. Yet there is an economy of movement, a respect for the customer, an unforced presentation, and a natural setting that I just don't experience here at home. At a business lunch with nine or ten of us at the table Stany (sp?) effortlessly attended us and worked the rest of the room while his wife worked the kitchen. That was it - just the two of them. Great food in a warm atmosphere. Amazing. He even gracefully handled a colleague who decided to pull out her Ugly American routine during this meal. Is it as fundamental as, aside from the tourist traps, the diner is never under the clock to eat and get out? During two trips to Italy covering four weeks of dining out, the only meal where we were pressured to eat and move was at Il Latini, Firenze. (The place could have been dropped into Epcot-Disney World. For me, the experience was a fabrication developed by focus groups to keep the Americans marching through the door.) Certainly, the use of the freshest ingredients plus centuries of tradition are missing from our Chilis-Fridays-Applebees culinary canon. Is this why we are blown away by the simple and comfortable style of many Italian restaurants? Or, do a lot of us show up and complain that we can't find spaghetti and meatballs or a good hamburger? - Bob G.

So, Cibo - Are you gettign ready to head out to Viareggio? What have you been doing to prep for the adventure? - Bob

Well, you are really going to enjoy pizza night. You will make the dough and the toppings ahead of time. Mariano then cooks them in an ancient wood fired oven. We made so much that we kept some in the fridge to have some cold pizza for breakfast. The Italians were horrified. It was very, very good. - Bob (PS-Ask the staff about beer pong.)

It was great. Sandra and her staff are awesome. Marco and Joey were a riot. This is not a school to train chefs, though. I'm an enthusiast, not in the business. The instruction was geared a bit more towards newbies but is thorough and informative. Some of the info and techniques I already knew but most of the others were seeing things for the first time. What you'll get is good hand on basics, good ingredients, unlimited wine (yep), a scenic facility and daily tours of the area. Don't hesitate to ask the staff about anything. - Bob

If you are going to Toscana Saporita you will be pretty occupied during your time there. I took the week long class last month. It was a blast. If you are staying another week near Viareggio - Pisa - Lucca you can try a couple places east of Pisa. In Uliveto Terme, right by the bottling plant is Da Cinotto. And near Vicopisano - Lugnano try Osteria Vecchia Noce. The first is a family place, a favorite when I travelled in the area on business. The latter is more formal but well worth spending an evening.