Before the virus changed the way most of us live, we would go shopping with friends to Italian specialty food stores in Brooklyn. After shopping we would go back to our friends house for lunch to enjoy the bounty. Last week were unable to join them, however we were happy to accept their invitation for lunch. 
The table
The appetizers–taralli, marinated artichokes and assorted olives.
Crozes-Hermitage 2015 “La Matiniere” Ferraton Père & Fils made from 100% Syrah. The soil is terraces of glacial deposits with a lot of round pebbles and gravel in the districts of Mercurol and Beaumont-Monteux. The grapes are destemmed and maceration lasts for about 20 days. There is temperature-controlled vinification. Extraction is done by pumping over and punching down. The wine is aged in oak barrels and vats for 12 months before bottling. The wine has hints of cherries and raspberries with a touch of blackcurrants.
Buratta with tomatoes and basil.
Italian cold cuts — porchetta, prosciutto, mortadella, finocchiona salame, and soppressata.
Assorted Cheeses
Two kinds of cookies from Villabate Pastry Shop — fig cookies and biscotti regina. 
Dessert pastries — sfogliatelle, pasticiotti, casatina, and a pine nut tart.
Espresso in a beautiful cup
Charles Scicolone on Wine 