A small recycled plastic water bottle butterflies art work commission, with the Lotus flower as inspiration. Didn’t think it would work as well as it did at the small size. The large work still progressing, although I wasn’t expecting that it would need an additional 200 butterflies!

Italianalicious dinner. Charcuterie, Melon caprese salad, Keto Gnocchi in sage butterGamberi alla Busara. Also tried the pork fillet wrapped in pancetta, on the Kamado Jan.

The major painting for the Seascape commission is done and I can move forward with adding highlights to the waves and sky. Without wrecking the simple movement I have achieved in the work.

New restaurant, ‘Salt and Petal’ open down the road as part of the Thesen House complex. Trendy with great food. They have hung a couple of my paintings in the restaurant which is very special.

Homtini Pass on a gorgeous summer morning. No elephants. Dusty and sweaty, with the sound of the River in the valley in the still air.

Terry and Aly have passed through Gubbio at 177km and are in Valfabbrica (207km).

Gubbio is an ancient city from the Etruscan period, and world famous for the discovery of the Eugubine Tablets in 1444. It also boasts the second largest surviving Roman theater.
Saint Ubaldo Day – Festa dei Ceri, held annually on the 15th May is renowned for its festival which goes back 800 years. No water is served on this day, only wine!

Truffles are an intricate part of the cuisine of Gubbio.
Pecohrino, porcini mushrooms and pancetta pastaPork fillet wrapped in pancetta with chestnuts and Jerusalem artichokeWild salmon served with pumpkin purée

The winding up-and-down road leads you to Valfabbrica. A quiet, charming village on the bank of the fast flowing Chiaso River. The historic centre of the village is dominated by the tower of the 13th-Century Medieval Castle.

Salmon, the key ingredient in dishes of the village. Salmone-a-fette marinato a limone (Sliced salmon marinated in lemon)Salmone e gnocchi alla salvia salvation al burro (Pan seared salmon with gnocchi and a sage butter sauce)