My year was topped and tailed with trips to Rome. In March, as the blossom unfurled along the Tiber and the city’s churches prepared for Easter, I met four girlfriends from university, one of whom was working as a chef for the Rome Sustainable Food Project based at the American Academy.
Disagree with half of it, enjoy reading all of it
TRY 3 MONTHS FOR $5
Our magazine articles are for subscribers only. Start your 3-month trial today for just $5 and subscribe to more than one view
Already a subscriber? Log in
Comments
Join the debate for just £1 a month
Be part of the conversation with other Spectator readers by getting your first three months for £3.
UNLOCK ACCESS Just £1 a monthAlready a subscriber? Log in