While I have always thought about visiting Italy and walking the land of my father’s ancestors, it had always lived quietly in the back of my mind. There was always a reason to wait: I had responsibilities, a job, and I wanted to save my money. I spent decades as an Executive Chef and Food Service Director, with a few detours into the resort rental world, but the dream never disappeared.

In March 2026, I decided to finally take steps toward one of the ultimate journeys in my life. On April 10, 2026, I turned in my notice after four years as Director of Food Service at a coastal religious camp outside Charleston, South Carolina. My last day would fall on my 60th birthday — May 16. A poetic exit. With my lease ending May 31, I committed to spending nearly three months in Italy. That meant packing up my home, storing everything, tying up loose ends, and beginning the real work: planning. Time to strap on my apron and use the tools I have been given.

The Shopping List – La lista della spesa

The best‑laid plans rely on preparation, which in cooking we refer to as mise en place. This means gathering all the necessary ingredients ahead of time so they’re ready for the execution of the dish. Proper organization makes the process smoother and more enjoyable. I’ll admit I’m a novice at planning something of this scale. The last time I made a move like this was in 2010. My mother passed away in 2009 on her birthday after a brief bout with cancer, and nearly a year later — after running a personal chef business — I was asked by a former boss to accompany him to Costa Rica to evaluate his rental property. I packed a bag with barely any notice and ended up staying two years, revamping the entire operation.

I built a website, created a Facebook presence back when Facebook was still in its infancy, organized adventure tours, and immersed myself in the Tico culture. I wish I had blogged that experience — it was wild, beautiful, and transformative. The property itself was a six‑bedroom home with a pool, jacuzzi, and patio bar perched oceanfront on the cliffs of Tango Mar Resort in the Tambor area, with Mal País and Montezuma about fifteen to twenty miles away by car. These two towns were the most popular tourist destinations, with waterfalls, zip‑lining, nightlife, and restaurants. I can only hope my travels to Italy have as much adventure and that I make as many long‑lasting friendships. I know Italy will hold a special cultural experience as well as a deep connection to food and spirits.

Opening up the Knife Kit- Aprire il Kit di Coltelli

The months leading up to my departure I studied Italian through Pimsleur and Facebook Reels with a short stint on Duolingo. There are some great reels that help with pronunciation by actual Italians or language teachers. I recommend these Facebook Teachers Italian Teacher, The Boss, Italian Teacher Tony, & The Italian Lizard.

While I initially had AI Copilot layout some points of interest, lodging recommendations and itinerary, I then took the human approach and did my own digging for actual prices, reviews and points that would personally interest me. Copilot caught on immediately to my vibe, my love for the ocean, my preference of low key towns with not a lot of crowds and was able to make some great suggestions along the planning process.

As one of my main reasons for visiting Italy was to experience the culture of my forefathers I also wanted to create a heritage visit to Potenza, namely Laurenzana Italy. Laurenzana was founded in the 10th century by the Lombards, who built a fortress to defend against Byzantine invasions. I am sure I will not be finding any tenth century records of the Scavullo’s in the archives but my family is very aware of an ancestor my father told tales of who was a Roman soldier and cut of his right hand to show his dedication to Caesar. Daddy said for this reason, Scavullo means left handed. Maria Malani.com looks to have a more precise record of the great warrior from 100 years before Christ and does note that “Scaevola” actually means “the left handed” – the reason being that he burned his right hand off as a demonstration of dedication and courage. It later follows up some history about his concours and military accomplishments.

As for some more recent history, my grandfather Angelo Carlo Scavullo was born in 1886 and brought to America by his father, Vito, who was a musician and had previously toured the United States as a harpist with his orchestra. The family settled in New York City. Grandpa Angelo raised his family on Staten Island for many years before moving them to Manhattan for work. He worked his way up the ladder in the manufacturing of restaurant equipment for Joseph Heinrichs and later bought the struggling company, renaming it Legion Utensils, where he revolutionized the industry with cutting‑edge manufacturing techniques. He also managed the Central Park Casino as a second job and was revered by chefs and maître d’s for his pioneering knowledge of the industry. My Nana Angela was a great cook herself and the matriarch of five children.

Creating a Recipe- Creare una Ricetta

Finally, in preparing for my June departure, I researched the newest and best rated travel items. A portable charger, travel pillow or neck wrap, carry-on luggage, sling bag and other such items to make the trip ideal. The right apps were also crucial to navigate Italy. The Bounce App that offers luggage storage options around Italy to help travelers avoid lugging baggage around in-between check -out and check-in times. My sister also recommended renting a locker at the train station if I wanted to explore between checking out of my hotel and catching my next train. Other great apps to have ready is of course Google Translate for looking up Italian words and I just learned recently that if you tap the calculator icon in the top right corner of your iPhone you can choose CONVERT and choose a currency and there is no need to download a money converter (Thanks Rie).

I made sure to updating all my personal apps like Expedia, Booking.com, Airline Apps and bank apps. To save on phone usage charges I luckily found an old unlocked iPhone that uses a physical SIM card. I’ll be able to purchase an Italian SIM for twenty to fifty dollars and have internet and phone service for months. This will be helpful when looking for directions and utilizing check in procedures at my hotels, B&B’s and car rental spots. Storing pictures of all your documents on your phone(s) and placed in a hidden folder is another great travel hack. Just be sure to take a picture of the last page of your passport book with the number and bar-code. (Thanks Marty)

Lastly and most important was travel medical insurance. My flight is covered by a separate airline plan and almost all of my lodging is refundable, but medical complications abroad are absolutely not handled by ones United States based insurance provider. My AI pointed me toward a few reputable web‑based companies, but in the end I searched for a policy on Squaremouth.com because it fit my criteria for trip length, destinations, and coverage options. I was able to feed the policy links into AI and get a clear, layman‑friendly breakdown of what each plan actually offered.

In the end, Atlas had the best balance of medical coverage, evacuation, and accidental death and dismemberment. With medieval staircases, uneven cobblestones, rocky beaches, and what may turn out to be an unforgiving landscape in certain spots, a 90‑day insurance policy for a few hundred dollars is a no‑brainer. (Thanks’ B with gobgo)

Heating up the Oven- Riscaldare il Forno

Every good dish as with every process has a beginning, middle and end. I have witnessed many people who are afraid to “step up to the stove” so to speak. Hesitant to use the sharp knife, resistant to approach the hot pan of oil or unsure of their palette when it comes time to declare a dish finito. I jumped right into the planning process and deemed the beginning to be the booking prosses which started at the end of April.

Having an idea of my three-month route I started with My flight of course. On a recent vacation to St. Thomas in December American Airlines was offering 80,000 miles if you sign up for a credit card and incur a $1,000 balance within 3 months. That was an easy thing to do while being sure to pay the balance off monthly so as not to incur any interest. My flight to Italy was only 52,000 miles and $35.00 in cash. I went to the reservation later and bought a prime seat for $92.00. AI greatly helped with the seat selection and I was about to pick a window seat towards the middle to rear of the plane. AI copilot was of course familiar with the layout of the plane and warned me against any seats to the rear as the vibration from the wings on this particular type of plane is noisy and the windows do not line up with the seats so it’s more of just a wall seat where you are trapped in the row by two people next to a service galley and the rest rooms. It was suggested by AI to pick a seat before the wings in the front of the plane. On my particular type of plane AA 787 seat 18c, isle seat is the golden seat. There is only one row behind you, row 19 and it only consists of 2 seats so there is no one seated behind you and you can fully recline guilt free. Beyond row 19 is the exit.

I chose to fly into Naples as it is a major town in the south and close to my heritage destination of Potenza. Initially I booked a hotel. I read some reviews which concerned me stating the Airbnb access was difficult and left renters locked out and the owner unreachable so a hotel after a long flight would work better for me. Initially I book two nights at Hotel Americana. For obvious reasons the name made me think this would be a safe bet even though it was not as close to the train station as I would have liked. I then booked another three nights at Residenza Suarez located at Via Eduardo Suarez 15 a private apartment in a nice high-rise building. It too was several blocks from the train station but in front of the end of the train line as the crow flies.

Being cautious I have made most if not all of my reservations fully refundable up to days before my check-in. In the case of these two bookings, it worked out great. While I was well into booking many other destinations I spoke with a client at work and she mentioned that she just returned from Italy. This may upset anyone who is in love with Naples but the woman told me if I made plans to visit Naples to skip them and get out as fast as possible. She felt the town was dirty, graffiti ridden and unsafe. While there are a lot of negative reviews online there are also positive reviews or reviews dismissing the negative ones. Utilizing AI I double checked my reserved destinations and was encouraged to look at other more desirable areas. Initially I skipped booking time on the Amalfi Coast but here was my second chance to make it right so I canceled both of my Naples reservations and rebooked a more prime location in Naples on Via Santi Giovanni e Paolo for two days which gave me time at the Amalfi Coast in Vietri sul Mare, the gateway to the Amalfi Coast.

Keep Stirring the Sauce-Continua a Mescolare la Salsa

With my feet almost planted on Italian soil-  at least mentally, , as I book lodging and map out the journey, the next step was figuring out transportation. This is were AI came in extremely useful. pointed toward the Trenitalia app, the country’s main rail system, for booking direct train routes. Copilot helped me sort out the most reliable connections, the best seats, and even how to navigate departure and arrival stations without wandering around like a lost tourist.

Knowing ones way around a kitchen can make the entire cooking process a smooth fluid motion. Whenever I am cooking in an unfamiliar kitchen weather it be a home kitchen or a restaurant setting I first walk around and introduce myself to the surroundings. I open every cabinet, every drawer, every door and scan the room for electrical outlets, sink and refrigeration placement and the best flow of the kitchen. Familiarity is key to a low stress process moving forward. All aboard as my Italian train adventures kick off with a short 40-minute ride from Napoli Centro to Salerno and from there a quick 20-minute bus to Vietri Sul Mare-Amalfi. Vietri is in the province of Salerno in the Campania Region and known for the locals fine crafting of polychrome ceramics, a tradition since at least the 15th century. Just reading up on the area drew me in and seeing all the great photographs online made me very happy I chose to spend time in Vietri. After a four-day frolic around Vietri it will be time to hop another train to Tropia.

Tropia sits on what might be referred to as the “top of the foot” of Italy’s famous boot. in the province of Vibo Valentia, in Calabria, overlooking the Gulf of Saint Euphemia and the Tyrrhenian Sea. It’s officially recognized as one of I Borghi più belli d’Italia or “The Most Beautiful Villages of Italy”, and for good reason. I booked a few nights at Residenza Il Duomo. By this point, anyone following along can see exactly what this trip is turning into: an Italian beach‑bums greatest‑hits tour.

The Main Course- Il Piatto Principale

While I know it will be difficult to leave Tropea, I can already feel the excitement of hopping yet another train and making my way up the boot to the “ankle,” where I’ll arrive in Potenza in the region of Basilicata. Potenza will be my last bastion of civilization for a few days — this is where the railroad ends and my rental‑car adventures begin. I’ve reserved a car, and with the help of AI I’ve mapped out a clear route to Laurenzana, the birthplace of my grandfather and his father before him.

My cousin Bob warned me not to expect much, saying the town has little to offer, but I know there are the ruins of Laurenzana Castle — a 12th–13th century fortress perched on a small hill overlooking the town and I found a nice little b&b, La casa di Gio’. After three coastal destinations, a little land‑based quiet should be a welcome change. I’m looking forward to meeting the locals and taking a deep dive into the authentic cuisine of the area.

Laurenzana isn’t just another stop — it’s the reason this entire trip exists. I’ve heard about it my whole life, but I’ve never stood there myself. This is the one place on the itinerary that connects directly to my family’s story, the place where everything before me began. It may be small, simple, or even a little forgotten, but that’s exactly why I’m going. This isn’t a detour; it’s a return, a reconnection, and a chance to stand on the same ground my family left generations ago.

Savoring Every Bite-Gustando Ogni Morso

With Laurenzan behind me, the journey shifts once again, this time towards something entirely different. Matera was first suggested by AI for its closeness to Laurenzana, but one look at the photos and one read through its history and I was immediately sold. Imagine the meals served over thousands of years, the richness of the soil with so many gardens and crops withering to compost after season only to feed the earth. The millions of families and friends who broke bread and shared local wine. The history is not only in the buildings and caves. It pumps through generations of Materan bloodlines.

Matera is said to be one of the oldest continually inhabited cities on earth, stretching all the way back to the eighth millennium BC. A place carved from stone, lived in across eras, layered with time in a way few cities can claim.

I’ll still be relying on a rental car, though I’ve been warned that parking in Matera is limited. Remote lots and shuttle assistance seem to be the norm, which honestly only adds to the sense that you’re entering somewhere set apart from the usual rhythm of travel. I booked a stay at Casa Natali, which offers elegant rooms set in a unique atmosphere that reflects the city itself.

Matera feels like one of those rare experiences — the kind you don’t compare to anywhere else because nothing else is quite like it. They come for the bread, they stay for the charm.

A Pinch of Salt- Un Pizzico di Sale

As plans for Matera were suggested to me by AI, Puglia was also suggested. Puglia is just south of Matera on the coast but further investigation reveled that while beautiful it lacked a real beach front and in fact looked to be a congested city with one water access point that was picturesque but crowded. AI did say that people came from all over just to get an iconic picture of the popular areas in town and while the pictures on line are beautiful they revel a crowded tourist town. I searched up the cost and found my next destination , Vieste which is not as popular with tourist and boasts beaches hugged by vibrant lush green covered hills and pathways from the road to easily reach the beach. The shoreline is a blend of a sandy beaches with with rocks and reefs extending off to the ends of the bay. I’ve rented a quint beach front apartment on the point at Colombo Apartment e Room which looks to have just the feel I was looking for.

My agenda after Vieste picks up just a bit as I leave the quaint seaside town behind and plan to make my way to Foggia to drop off the rental car. I’m thinking by this point I will have gotten lost enough and be ready for the conductor to do the driving. With that said I made train reservations on the app of course and should land at my next destination Pescara. What looks to be a more vibrant and bustling waterfront destination Pescara is situated on the east coast of Italy on the Adriatic Sea and is the capital of its province in the Abruzzo region of Italy. The city of Pescara is at sea level and spreads from the coast to the valley of the Aterno-Pescara River. I booked a nice room for four nights at Tuttotudo just blocks from the water. While I appreciate sleepy beach towns a little hustle and bustle might be welcome before I make it to my next destination. In researching my destinations I found that I miss the Pescara Jazz Festival by eight days. From a jazz perspective unfortunately I will miss the festival from a crowd perspective thank goodness not to be caught up in a Mardi Gras like atmosphere.

Adding a Little Spice- Aggiungere un po’ di Pepe

As June comes to an end I have plans to hop another train from Pescara to Lido Beach just outside of Venice. Initially I looked at spending all my time in Venice but found Le Boulevard hotel on Lido and opted to stay four days in Lido with day trips into Venice via the boat taxis and then spend three night in a less touristy area of Venice at Ca’ di Malta Room 4 by Wonderful Italy. The island of Lido di Venezia is an extremely long and narrow island which we in the states may refer to as a barrier island. It serves as a natural boundary between the lagoon of Venice and the Adriatic sea. Lido has no gondolas as I hear bikes are the preferred method of transportation and the slower pace on the island is reflected in the outstretched umbrellas on the coast line. It was suggested that I purchase a multi-pas for the week which allows more easy boat taxis during my stay. While paddleboarding is prohibited in Venice, there is the opportunity to paddleboard or kayak in the logon just outside of Venice. While I plan to enter Venice on July 4th the day will have little significance to the local population.

Venice’s geographic positioning has given it a historical culinary history which has carried forward to the present. Serving as a cosmopolitan trading post exposed the city to the exotic spices of saffron, ginger, nutmeg, cinnamon and cloves to name a few. These spices in turn uniquely influenced Venetian cuisine and became part of the daily diet. Later conquests of Venice in the 18th century also mingled exotic ingredients from France and Austria. The Venetian menus are unique for this reason.

Seafood is a main staple in the area and local recipes have utilized the bounty of the sea with the availability of spices as well as locally grown vegetables such as artichokes, zucchini and asparagus.

While meals in Italy are never rushed this is certainly true of Venetian meals as most meals entail up to four courses starting with the antipasti and progressing to the primo piatto; first course secondo piatto with salad or vegetable and of course the dolce or sweet course.

Simmering the Mirepoix -Fai Sobbollire il Mirepoix

With my plans to leave Venice on mind and paper I finish with the east coast and move onto dry land once again. Initially I had planned to go right to Milan at this point but spotting Verona on the map piqued my interest so I decided to keep my travels on a low simmer and take my time. As important as fresh, vibrant ingredients are to cooking, timing should always be a factor as well.

Carrots, onion and celery are the base vegetables referred to as mirepoix and is the foundation for countless soup, sauces and dishes in general. Starting with oil or fat in a pan on medium heat is the starting gate, adding the mirepoix and slowly simmering the ingredients to a translucent hue starts a flavor meld that will carry over throughout the cooking process. I usually add my minced garlic at this point after the vegetables have released their water adding a little moisture to the process so as not to burn the garlic.

Verona, as the setting for Shakespeare’s Romeo and Juliet, has a rich history and I assume that history will carry over in the local dishes. Verona is home to The Arena di Verona built of pink-tinged marble in the 1st century CE, dominates Piazza Brà. It’s the eighth-biggest amphitheater in the Roman Empire and predates the Colosseum in Rome. Grand cathedrals, elegant piazzas and historic galleries bathe Verona in a sense of layered time..

With the help of AI, I found a quaint little apartment for five days on Piazza Cittadella, right on the edge of Città Antica. It sits just inside the old city walls, where the historic center begins to soften into wider streets and open spaces, a perfect place to let the next stage of the journey simmer gently, on Italian time.

I’ll miss The Lumineers by one day, but that’s the beauty of refundable reservations. And who knows — if the rumor is true that the Red Hot Chili Peppers are playing Rome while I’m there, I may just have to adjust the heat under the pot once again.

In the Style of Milan — Alla Milanese

With my Verona plans now conquered, I purchase yet another train pass and head west toward Milan — the elegant city where fashion, finance, and the arts all walk the same streets. Once again, AI proved useful in navigating the logistics of the proper train station and directions to my hotel.

My accommodations are simple but clean. Easy Life on Pier Lombardo in Porta Romana istucked away from the city’s bustle. Feeding AI my preferred locations has helped steer me clear of the grittier, noisier pockets of town and into neighborhoods that feel more aligned with my pace.

I feel drawn to Milanese culture in part because two of my favorite dishes to prepare come straight from this region: veal osso buco and saffron risotto. Searing the veal shanks to a golden crust, then slowly braising them in a shallow bath of stock with garlic cloves and rough‑cut mirepoix- our trusty three friends again-is a ritual I never tire of. The way the tender osso buco melts into the creamy risotto, finished with pecorino or parmesan and a mixture of chopped parsley and lemon zests otherwise known as gremolata is unbeatable. Reducing the braising liquid into a glossy sauce ties everything together as the flavors swirl around each other.

Of course, I’ll be indulging in other Milanese classics like panettone, gorgonzola and polenta with a stewed meat gravy. Some Italians may frown at my panettone French toast or bread pudding, but both are undeniably delicious.

Beyond the food, I’m looking forward to experiencing the culture and grandeur of the city. Visiting the opulent Milan Cathedral, seeing Leonardo da Vinci’s The Last Supper inside Santa Maria delle Grazie and wandering through the belle époque splendor of the Galleria. As with most of my destinations, I’ve chosen four days here, enough time to explore museums and galleries, but also to simply soak in the Milanese rhythm of life.

Slice it Thin- Affettalo Sottiles sweet as

As I reflect on my itinerary I am in awe at how many cultural and beautiful destinations one country positioned on a slender peninsula can hold. While other countries hold similar rich cultural and scenic attractions with a rich history my mind is laser focused on Italy for now. With my plans of stylish Milan now under my belt I look towards Parma, known for its architecture, music, art, prosciutto ham, Parmigiano Reggiano cheese all nestled in the rolling countryside. 

I envision myself marveling at the cathedrals, tasting the fresh-cut Prosciutto di Parma savoring local Parmigiano in it’s birth place and allowing the historic art and architecture of a time passed wash over me as I immerse myself into the Parma culture and tradition.

One of my simplest and most satisfying uses of prosciutto has always been the humble Rollatini. The process begins with medium slices of eggplant breaded using the standard breading process: a process used the same worldwide, which in where the item is dusted in flour, then dunked in a seasoned egg and milk mixture and then dredged in seasoned bread crumps. In this case the eggplant cutlets are then fried to golden brown.

Prosciutto is a cured ham preparation which does not utilize smoke or traditional cooking methods. The ham is best utilized in thin slices but if rendering and cooking for a soup, sauce or crackling a fine dice works well but due to the dry texture any cooking should be minimal only to extract some flavor as the ham will become tough with too much cooking losing the tenderness that makes it special.

For the rollatini, thin slices of prosciutto laid over the fried eggplant cutlet. Next a preparation of ricotta cheese mixed with fresh basil, parmesan cheese and a kiss of balsamic vinegar is spooned in the center of the cutlet and the preparation is rolled with the seam on the bottom so the weight of the mixture holds the seam closed. Bake the rollatini in the oven until the center mixture is warm but not runny. Finish with a topper of mozzarella cheese and serve on your favorite tomato sauce or marinara.

Because prosciutto and aged cheeses carry their own salt, restraint is the quiet secret here. Let the cured and the aged speak for themselves.

Preparing the Vegetables-Preparazione della Verdure

With the flavors of Parma swirling through my head and within month savoring on my tongue my next planned stop is Marina di Cecina. I book a train from Parma with stops in Forvo and Pisa before reaching Cecina and taking a taxi to my hotel. While the city of Cecina is one of the main towns in the province of Livorno located inland on the Etuscan Coast, Cecina Mare, better known as Marina di Cecina, is located directly along the coast. I was told by many that I could not pass up Cinque Terra and I wrestled with visiting the area but in the end I moved down the coast to a more quite, charming beach town that seems a little off the target for droves of tourists this time of year. My residence for my four day stay will be Hotel il Settebello which sits water front for the right price and boasts some great amenities. From the photos this charming little beachfront community looks welcoming and I look forward to smelling the salt air and taking long bicycle rides along the cost.

I have touched on vegetables a few of times and they are certainly an important facet of all worldly cuisines. A vibrant, property ripened vegetable can accentuate a meal and help elevate the recipe. While many non-locally grown vegetables in the United States are picked well before they ripen and forced to matured while in transit or during processing, this is not true of Italian vegetables. A proud culture has been built regarding fresh local vegetables and it is reflected in the regional cuisines of Italy. Fresh vegetables bought from mercatos or markets as we call them and will differ with the different regions. Northern Italian produce reflects hearty vegetables while Southern Italian vegetables may include sun-ripened fruits and vegetables like tomatoes and peppers. All the regions vary significantly due to climate, geography and local agricultural practices. reflecting the warmer climate

In The Style of Florence- Nello Stile di Firenze

Leaving the coast yet again to venture inland has become a theme on this journey. I am excited with the prospects of visiting Florence and what the next adventure holds. The birth place of the renaissance and from a chef’s standpoint a melding of flavors dating back centuries.

It was here, in the early 1500s, when Florence’s Catherine de Medici married France’s Henry the second. Arriving in Paris with a brigade of chefs, armed with their culinary tools of the trade and Florence’s beloved spinach, . The appreciation of spinach was soon infused in the French culture as well as a tributary term A la Florentine, paying homage to the versatile and flavorful leaf vegetable. My love of spinach is only outweighed by my love of fresh basil to which Florence understands both.

With Florence being the largest city in Tuscany, as with many of the cities on my itinerary I look forward to embracing the culture, meeting the locals and emerging myself in the culinary scene. I feel Tuscany and Florence will hold the same amount of cultural history but each telling its own distinct story with each rich history I will step into the story, the culture and the culinary scene as a long removed brother of the land 

Savoring the Meal — Assaporando il Pasto

My plan to leave Florence and continue on to Rome was always my plan, but taking a look at the calendar, I realized I still had room to maybe extend my destinations. I considered slipping into Chianti, wandering through Montepulciano, even drifting back toward the coast. But in the end, I chose Rome, the right place to usher in August.

Before leaving the States, my friend Geoff connected me with his contact in Rome, a local named Meteo who helps run his family’s café near the Vatican bookstore as well as renting modest rooms near the cafe. A few days before departure, I confirmed a room with him in the center of the city. With that final booking, every piece of lodging for this trip clicked into place. All that remains is a train from Florence to Rome.

And with two to three weeks still open before I return to the States, I have the freedom to add one more destination in Italy before flying to England to visit my friend Christian. My friend Charles and I more or less adopted Christian as a roommate back in 1989, after he found himself jilted by the woman he’d come to visit on Hilton Head Island. Unable to legally work, we subsidized his summer by giving him the honorary title of our butler, a running joke that carried us through those months and somehow cemented a lifelong friendship.

Rome will be my final planned stop, but it will also be a place to pause, to reflect, to savor the last two months of movement. Just as one lingers over the final bites of a good meal, I’ll take time to appreciate the people, the places, and the moments that shaped this journey. Grace is usually said before a meal, but a quiet moment of thanksgiving at the end feels just as fitting — an echo of gratitude carrying through the trip, the way the flavors of a fine meal linger long after the plate is cleared.