In addition to fresh tomatoes, proscuitto and gelato, the one thing I ate almost daily was freshly made pasta. That, paired with some fancy mushrooms, crispy olive oil bread and a tart but simple dessert, turned a regular menu into something right out of my beloved Tuscany. Just add some crisp white wine and start dreaming about that hillside villa you not-so-secretly want.
For the pasta
For the sauce
For the topping
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