From "Altitalia" to "Centritalia," heavy red sauces are not to be found.

A food trip to the central region of Italy included Toscana, Umbria, Marche e Lazio.  We started with two salumi from the central region--Mortadella with pistachios and Salame Toscano, a sausage with black pepper and cubes of fat; and two salumi from the North--a slice of Coppa, a cured meat from the pork shoulder, and the ever popular Prosciutto di Parma.  Complementing these meats were two sheep's milk cheeses, the firm Sfizo; and Cacio di Roma, a semi-firm cheese; a puddle of Amaretto-flavored Honey and a drizzle of La Mozza Olive Oil.

The pasta course was the prototypical Roman dish, "Spaghetti Cacio e Pepe."  It could not have been tastier or more simple to prepare, since it was just a pound of freshly cooked dried Spaghetti tossed with at least a cup of grated Pecorino Romano and a two tablespoons of freshly ground Black Pepper.  Served with a wonderful Fontana Candida, a Frascati Superiore 2009 from Lazio.

To complete this meal a simply roasted squab was served with a delicious bean stew, Fagioli all'Uccelletto--cannellini beans, olive oil, canned whole tomatoes, garlic, sage, rosemary, onion, and celery.  A hearty red, La Mozza, Morellino di Scansano "I Perazzi," 2008 was enjoyed.