T. made a fine risotto in the usual way but with the addition of grated Chioggia beets, which I found quite delicious. If you're going to eat beets, this is the way to do it.
E. grilled a couple of pork loins on the "Tuscan Grill" in his fireplace, over grapevine cuttings I think and some charcoal.
Green salad afterward, and then this delicious quince tart. I should mention that this guest is a baker herself, and a farmer: she raises the wheat she uses in her own flours. She has a fine website.
Barolo, Fonatanafredda, 2006; very fine