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My daughter Sadie and I went to Italy during the time I was writing Eating with the Ground Up, and although the trip was all pleasure and no work I couldn’t help but scribble notes down in my little book when a vegetable had been prepared well.

Sadie ended up doing the same — often at the end of the day we’d compare notes, trying to figure out exactly what had made that particular cream sauce or pizza so mind-blowing. We both agreed that this dish of asparagus bacon pasta needed to be recorded and reproduced.

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