Cecil made the antipasti. He had grilled zucchini and yellow squash separately seasoned so there was a huge difference in flavor, a tomato-basil salad, tart pickled eggplant with plenty of vinegar and lemon peel, grilled raddichio, roasted red bell pepper, raw fennel and a mushroom salad that I could have eaten all night.
Sandy, the hostess, set out some burrata and Patti, another guest, brought some wild boar sausage.
An array of Italian white wines and Prosecco went with them.
