This is the Della Robbia they're talking about. The French took it during the Napoleonic Wars, and it took about 100 years to get it back. It's ten feet high and eight feed wide:

The section on food is particularly good.

They don't have a picture of verdure ripiene or torta di verdura, two of our signature dishes. We stuff peppers, zucchini, onions, mushrooms, whatever is available:

Torta di verdura is sort of like Greek spanakopita:

Any vegetable in season is mixed with beaten eggs and tons of grated cheeses.

Goodness knows I love real focaccia and farinata, but when I go back, my first dish of sgabei , our hollow, salty, fried bread is enough to reduce me to tears!

Wherever you are in Europe, if they have an ethnographic museum,'ll see how people lived in that area not so long ago.

La Spezia

La Spezia, of course, is also the gateway to the Cinque Terre: