Farm to Table - Nothing New in Italy

At friend Yolandas...sausage from butcher in Tuscany who raises pigs to make his sausage (no fennel seed).

 And his ragu is veal, beef and pork, butter, and his own tomatoes. The fettucine is from old neighborhood pasta-maker in Rome. The wine we bought years ago in bulk from a producer, then bottled and labeled it ourselves.