We
originally planned to go back to
Viterbo on Sunday afternoon, but couldn't resist and stayed. "
Castratto" is a kind of lamb, supposed to be especially tender. This is a specialty of
Abruzzo;
Fabrizio learned it from a local chef. Gnocchi came from a bag, of course, not from scratch.
Left for
Viterbo at 7 am this morning to return the car by 10. Made a brief stop at home to unload. Driving in
Viterbo is a little tricky -- it is on the hills and the streets go every which way.
Besides, I haven't driven shift for 10 years. It worked out somehow.
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