Enjoyed a delicious evening hosted by Italian food importers Gustiamo, along with guests like the multi-talented (writer, Italian tour guide cooking teacher), Judy Witts Francini. The deliciousness ranged from appetizers like "zibibbo citrus cocktail to "busicate," made of ancient Tumminia flour from Molini del Ponte. The hosts invited me to contribute some sour dough breads, along with charcuterie from my butcher Jonel Piccioane. Held at Gustiamo's warehouse, check it out anytime near New York City. Mille grazie to Beatrice and the wonderful Judy Witts Francini!