Florence is just a weekend, a quick train ride up on a Friday morning to visit my Uncle Terry and Aunt Deb, who have flown in from Connecticut to visit Italy for the first time in their lives, and to see their niece, of course. It is evening when they arrive, and I take them on a walk to look at the Duomo, always such an impressive sight, as evidenced by my uncle's reaction:

"Oy vey!" he says, then pauses and adds, "Or maybe that's the wrong word for praising a Catholic church . . ."

We watch the Sabines getting raped right there in the middle of the sculpture garden with nobody doing a damn thing to stop it, and pay our respects to Michelangelo, to the science museum, to the views from the hillsides around town. Then I leave my aunt and uncle to enjoy the rest of their vacation without me, and I go on alone to wealthy, ample Lucca, that little Tuscan town with its celebrated butcher shops, where the finest cuts of meat I've seen in all of Italy are displayed with a "you know you want it" sensuality in shops across town. Sausages of every imaginable size, color and derivation are stuffed like ladies' legs into provocative stockings, swinging from the ceilings of the butcher shops. Lusty buttocks of hams hang in the windows, beckoning like Amsterdam's high-end hookers. The chickens look so plump and contented even in death that you imagine they offered themselves up for sacrifice proudly, after competing among themselves in life to see who could become the moistest and the fattest. But it's not just the meat that's wonderful in Lucca; it's the chestnuts, the peaches, the tumbling displays of figs, dear God, the figs . . .

The town is famous, too, of course, for having been the birthplace of Puccini. I know I should probably be interested in this, but I'm much more interested in the secret a local grocer has shared with me—that the best mushrooms in town are served in a restaurant across from Puccini's birth-place. So I wander through Lucca, asking directions in Italian, "Can you tell me where is the house of Puccini?" and a kind civilian finally leads me right to it, and then is probably very surprised when I say "Grazie," then turn on my heel and march in the exact opposite direction of the museum's entrance, entering a restaurant across the street and waiting out the rain over my serving of risotto ai funghi.

I don't recall now if it was before or after Lucca that I went to Bologna—a city so beautiful that I couldn't stop singing, the whole time I was there: "My Bologna has a first name! It's P-R-E-T-T-Y." Traditionally Bologna—with its lovely brick architecture and famous wealth—has been called "The Red, The Fat and The Beautiful." (And, yes, that was an alternate title for this book.) The food is definitely better here than in Rome, or maybe they just use more butter. Even the gelato in Bologna is better (and I feel somewhat disloyal saying that, but it's true). The mushrooms here are like big thick sexy tongues, and the prosciutto drapes over pizzas like a fine lace veil draping over a fancy lady's hat. And of course there is the Bolognese sauce, which laughs disdainfully at any other idea of a ragù.

It occurs to me in Bologna that there is no equivalent in English for the term buon appetito. This is a pity, and also very telling. It occurs to me, too, that the train stops of Italy are a tour through the names of the world's most famous foods and wines: next stop, Parma . . . next stop, Bologna . . . next stop, approaching Montepulciano . . . Inside the trains there is food, too, of course—little sandwiches and good hot chocolate. If it's raining outside, it's even nicer to snack and speed along. For one long ride, I share a train compartment with a good-looking young Italian guy who sleeps for hours through the rain as I eat my octopus salad. The guy wakes up shortly before we arrive in Venice, rubs his eyes, looks me over carefully from foot to head and pronounces under his breath: "Carina." Which means: Cute.

"Grazie mille," I tell him with exaggerated politeness. A thousand thanks.