+1 I love driving in Italy. It is more of an organized chaos, anarchy in action. It is faster to drive through Rome then Toronto. North American's are actually very bad drivers, they are simply programmed to robot routine of stop go and looking at what signs tell them to do. So yes Italy seems like a mess in comparison from an outside observer, but once you actually experience it, it is excellent.

 

While most of Umbria has ok to medium food I found the sausage from that region purchased and cooked at our villa was the best I've ever had.




Almafi Coast is a good choice. You will have a blast.



I am exactly opposite Sutler. I thought Venice was the worst tourist trap with the crappiest food aside from our lunch at AsiAsi in all of Italy. We did 1.5 days there and I'd like them both back.


Rome is a 3 day town max as I told you in PM. If you really want to tour all slowly you can stretch it.


Have a blast

 

Just locked down our B&B on the Coast... Pretty stoked as we have an outdoor shower that sits on the cliff over looking the water. It also sits next door to what many consider one of the top restaurants in all of Positano.

Thanks again for everyones help.

Now I just need to find a rental car that can fit 2 suitcases

 

Have a blast bud!

 

Thanks B... We are really excited! I just can't wait to eat a lemon with the skin on!

 

One word, Lemonchello. Drink it.

 

Oh I plan on it! Is it difficult to ship back (does it store well)?

 

No issues with the aging. I would HIGHLY recommend Fed Ex or UPS. The Italian postal service is, well spotty. My friend Luca is a mailman in Rome. He goes and pays his bills in person instead of mailing them. Point taken.

 

Hilarious! Is there a producer that's consider the "leader"?

 

No, although I do make my own. Pretty good stuff.

Ingredients
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Directions
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.