I arranged wobbly bits of mozzarella on a plate with slender sheets of prosciutto. There were olives and a nest of leftover rapini. After pasta I took slices of rustic bread and stacked slender sheets of prosciutto with wobbly bits of mozzarella on top. I then stacked tiny nests of rapini and more wobbly bits of mozzarella. I ate olives in between—lining the pits up neatly on the rim of my plate. We both saved a bit of bread for nuts—pistacio, walnut and almond. Refilling our glasses now and then with a full-bodied red.