This book follows Lawrence's journey from Munich across the Alps to Riva del Garda and then on to the town of Gargnano on the southern western shore of Lake Garda where he stayed from the winter of 1912 to the spring of 1913.

In this program, we travel through the great cities of northern Italy and Tuscany, and learn to prepare over 20 of northern Italy's regional specialties, including: spinach ravioli, zuppa di cipolla (Italian onion soup), torta di mele (Italian apple torte), tortelli di Farnese (cheese-stuffed pasta), Bergamo-style stew, and many others.