Those herbs, pineapple, mint, rosemary, liquorice, sage and lemon are plentiful in the garden of Massimo in November. It is hard to believe but the flowers are still very much there. Albeit the ending of the season, the herbs are aromatic as we pick them for our rolled pork dish we are preparing together. His gardens are in fact, a large part of the ingredients used at the restaurant. They are organically farmed on his property, which boarders the Po river. There are pigs, cows, chickens, an orchard and vineyard are all under his careful direction. Massimo is a kind, gentle and well-informed chef who never sits still. If you are lucky to spend time with him, it is a very good experience.