Our flights to Italy were always carefully planned, with the bare minimum of clothes, leaving the maximum room in the suitcases for the supplies we intended to bring back. A couple of kilos of Parmigiano, 6 kilos of Risotto rice, assorted coffees, one or two other cheeses, a salami or two, fresh Borlotti beans if it was summer, anything else that caught my eye in the markets and perhaps a bottle of Grappa if there was room. I could usually manage to bring back enough to keep us going till the next holiday.
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