Dinner at Villa Lecchi. Pasta course. Simple. I think the sauce was the cooked asparagus and a bit of lemon juice, broth, and olive oil. Very mild. No distracting garlic or onion. I don’t recall tasting garlic anywhere at all, on anything, in Italy. Where did Americans get the idea that Italian food is full of garlic, anyway?
You can also see the serving size. When you are eating four courses, they aren’t big, although dinners were always generous. The bread was simple and tasty, served plain. No butter, no olive oil. It was chewy and soft and flavorful on its own.
And the nice (retro!) lace tablecloths, like your Grandma’s house? The dining room, at least a dozen large tables, faced that amazing view from a few days ago. Such a treat! Breakfasts were the huge buffet, dinner was served plated. Easy to be delightfully spoiled, for sure.