One of the things we love to do on holiday is cook. Dishes that makes use of local ingredients can’t be beaten and when we spent a few days in a villa, the apron comes out.

When it was time to cook at Il Diaccino we assembled the ingredients for a Carbonara and Jean went to work. Local fresh Pici pasta and pancetta, fresh parmigiano reggiano cheese, black pepper, egg and a little cooking.

It tasted as good as it looked.