Tonight’s dinner was Guanciale in Rao’s Arrabiatta Sauce amended with granulated garlic, black olives with the juice, and oregano on organic Penne Rigate. At the dining table, we topped the pasta with a mixture of Parmagiano Reggiano & Pecorino Romano and a chiffonade of fresh basil. Wine was a 1999 Luna ‘Canto’ (a blend of Sangiovese, Merlot, Cabernet Franc, Syrah, and Cabernet Sauvignon) - fill still under the capsule, cork barely touched with color; good dark fruit with some cherries, adequate acidity, and few harsh tannins; with a medium long dark fruit finish. Then for dessert we each had a glass of Averna Amaro - it made a nice finish to a nice meal.