Artisan wraps in Brescia

All of this happened while I was walking around starving in Christiania – that strange city no one escapes from until it has left its mark on him.

Claire wakes me at 3:15. The house is pulling itself together for a 4:00 departure while I dash to the polytunnel and spend half an hour hoeing weeds with a head torch.

We get to the airport in good time, but I'm content to have paid £2.49 each for FastTrack - bargain. At Bergamo we pick up the hire car without any hassle and head off on the motorway. Claire consults TripAdvisor and finds a recommendation in Brescia - Amarcord http://www.amarcordpiadineria.it.

Leaving the motorway we have a toll debacle - I've lost the ticket and confused it with the airport parking ticket. In the end a nice man comes and sorts it all out for €4.20. Yahoo.

The restaurant is not what we expect - it's a deli. The guy breaks into a huge smile when he hears we're from Scotland and explains that he is the last authentic 'piad ' maker in Italy - an artisan, Italian flat bread. We order a selection of his wraps and admire the award certificates on the wall while we wait.

I pay up and he suggests we wait for a few minutes - he has a surprise for us from the kitchen. He presents five more piads with dessert fillings - pistachio, little cream, black cream and Morello cherry, white chocolate and marron. Amazing. Outstanding. Delicious!

We drive another two hours on motorways. The last half an hour is really narrow, windy roads. And the last half a mile is even narrower and windier. We get last and in the end I got phone directions from our host and ended up approaching the house down a dirt track and through a vineyard.

The houses are gorgeous - really. They look out on a lawn, with the vines neatly arrayed on the far side. The pool is small, but perfect - and refreshing.

The youth and I take a trip to the supermarket where we stock up. I cook beans with garlic and chorizo, Megan makes one of her signature salads, we warm up packaged focaccia. Bannermans arrive just after 10:00 and we feed them prosecco & leftovers. But I'm passing out from exhaustion, so I duly pass out.