This is John Batchel, a conversation with my colleague Lorenzo Fiore about the meal to have when you're in near the Dolomites visiting.

And he designs one that begins and ends with recommendation of chocolate and a liqueur lacrappa.

Here's Lorenzo to introduce me, and perhaps you as well, to what you can do with bread and a sauce and a wine and chocolate.

More of this tonight.

I have a meal.

Grapp is the famous, the most famous liqueur of Italy.

It could be served dried.

I mean, there are two specialities, dried or sweet.

It's good in combination with chocolates for a nice drink after dinner.

And maybe for those that likes a smoking cigar with a Tascany cigar.

This is a perfect combination. For the meal, I can recommend other things. Oh, nothing better than chocolate. So it goes well with chocolate. Wonderful. Grappa and chocolate. All right. Now, we're going to have a meal and then we're going to choose a wine. Okay. This is a meal on bread. The bread that you make chabata bread, is that what you recommend?

Chabata.

Yes, I recommend to use chabata bread, which is the typical Italian bread, which is soft inside and crusty outside.

The listener can divide them into small pieces,

three centimeter by three centimeters just to give you an understanding,

not so much thick.

And then they can prepare their own sauces,

those that they like more, meat sauce, tomato sauce,

mushroom sauce, fish sauce, whatever they like, in order to have a different piece of toast bread with the chabatta and their most favorite sauce.

And of course, drink a nice white wine of that area, which could be maybe a bit fruity, like the Gavurzraminer or the Riesling,

or maybe a nice white pinot.

Because of the high temperature, I do recommend white wine.

...