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That rings a bell, I knew there’d be some more sophisticated than I who’d know, it was very nice indeed. I thought I was getting a very light puffed pastry/bread that I’d had in Modena, it was gnnoo-something too and one of the best tastes of the trip. One recipe I know I can do was a dessert I had in Parma, vanilla ice cream with balsamic dressing, far better than it sounds.
Stresa was a washout, such a shame as the drive along the lake would have been amazing with the roof down, young lad has driven all of Switzerland, the pass we wanted to take was closed but it’s been good anyway.

The Alps are well behind us now…