For our second trip through Italy, we’ll travel first to Naples for seafood; then on to Piedmont for pork with dried fruits, and finally to Toscana for tomato salad and chocolate mousse.  There are so many great foods and wines in Italy, you could spend a life-time eating and drinking your way through all of the regions!  Come and join Chef Pete as he continues his culinary reminiscence of his favorite country. Amuse of Seafood Crostini (crostini al frutti di mare); Tomato Salad with Lemon Basil Vinaigrette (insalata di pomodori con vinaigrette al limone e basilico); Spiced Pork with Dried Fruit with Rosemary Zabaglione (filetto di Maiale alla Spezie con frutta secca al rosmarino; Pan Seared Brussels Sprouts with Truffle Butter; Chocolate Mousse with Strawberry Coulis (bavarese al cioccolato bianco e coulis di fragole)