Piece by piece ? :-)

"Great pics full of life and passion, Ted!"

Thanks afew. I really like taking photos in situations like that, one is constantly alert, trying to get the action but also trying to use background and other people and it's very satisfying when it all comes together.  

Maybe it's because I'm a Londoner - that I moved to Nice.

Guanciale is a traditional seasoned preparation of the jowls. Typical of central Italy, it is used instead of bacon for a large number of plates, the most famous being pasta alla carbonara, alla gricia or all'amatriciana. Pork jowl bacon has a distinctive flavour and taste that makes it indispensable in the Central Italian Kitchen. I'll put it bluntly, at the risk of starting a pasta war, there's no such thing as a Carbonara or an Amatriciana made with bacon, especially that sugary American junk. Yetch.

Another delicacy is Coppa di Testa or Head Cheese. It's a cooked salame prepared with all the edible head parts with spices and cedro rind, stuffed in a sow bladder and boiled for hours.