I’m in Riomaggiore, enjoying a simple lunch of bruschetta and wine at Dau Cila with my local guide, Amy Inman. This fine restaurant follows a “zero-kilometer” ethic, keeping everything — wine, oil, anchovies, basil — very local.

Listen in as Ferdinando gives us a little cooking lesson for pesto. I love visiting my favorite places and seeing the younger generation taking the reins and keeping up high standards.

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