It was warm, so we decided to have a picnic.

• Alto Adige/Südtirol Speck from Eataly, and chopped parsley, both drizzled with very good olive oil, three kinds of olives and two cheeses (Danby Vermont goat milk from Consider Bardwell Farm and Arpeggio Massachusetts cow milk from Robinson Farm, and slices of whole wheat (‘Integrale’) bread from Eataly
• before the salume and cheese there there was a smaller plate of fresh, ricotta cheese from Millport Dairy Farm, sprinkled with Maldon salt, crushed Tellicherry pepper. fresh thyme leaves, a drizzle of the same olive oil used later, and served with halved Maine cherry ‘cocktail’ tomatoes from Eataly, and slices of the same Eataly ‘Integrale’
• the wine was a Spanish sparkling, Pinord Natura Brut Nature Reserva Marrugat NV
• the music was Ferdinand Ries‘ Symphony No. 3