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The afternoon was used to visit Dr. Pacioni's
Botany department as the University and examine
some of the collected material under micro-
scope. It was also possible to learn some-
thing of the current work, particularly the
laboratory experimentation with the
synthesisation of smells.
The day ended with a feast in a ski hut (Campo
Felici) 1,700 metres up, where large amounts of
Montepulciano D'Abbruzzu wine helped to ease
down gargantuan helpings of such local
specialities as beans and pork fat, polenta
(maize tartlets), taglierini with old Parmesan
cheese and mixed truffle sauce, grilled
hillside lamb chops, strings of short fat
sausages, ewe's cheese, fresh fruit, coffee,
grappa and a 'finale peculiar7 100 herb
liqueur.
Early check-out next day and on the road again
to Acqualagna through Appenine tunnels,
stopping briefly at the foot of the 'Rock' to
look up at the sheer south face of the highest
mountain in the range — at 3000 metres, higher
than two Ben Nevis's on top of each other.
Then descending to Pescara and travelling north
along the Adriatic coast road, passing Ancona
before turning inland again to book in at the
Hotel Leon D'oro midday. The highlight of the
afternoon was meeting Signor Falconi, a
venerable fifth generation truffle hunter who
displayed some of the tools used by his
forefathers and pointed out his 'special'
trees. One ten year oak he called a 'miracle'