Four Holy Pastas and more... | A Soft Nighttime Wind-Down

In this travel-inspired episode of The Insomnia Project, Amanda and Marco return from their European adventure with softly told stories from Rome and Budapest. They reflect on stepping through the Four Holy Doors and savoring the Four Holy Pastas, sharing small, sensory memories from their journey — the quiet awe of historic spaces, the comfort of a perfectly prepared plate of pasta, and the gentle rhythm of exploring a new city together. The conversation unfolds slowly, touching on light travel tips and the peaceful details that often matter most.
As with every calming podcast episode, the tone is warm, unhurried, and intentionally low-key. It’s a relaxing conversation designed to help you fall asleep, ease anxiety, or quiet racing thoughts after a busy day. There’s no whirlwind itinerary here — just steady storytelling and easy companionship. Whether you’re listening at bedtime, during a middle-of-the-night wake-up, or simply using this as background listening while you unwind, let the memories of Rome and Budapest carry you toward a soft, restful drift.

​Four Holy Pastas and more...

(Original airdate: July 16, 2015)
 Welcome to the Insomnia Project. You sit back, relax, lie back, whatever you need to do. Listen, and hopefully we can bring you to a place where you feel comfortable enough to drift off or just chill. I'm your host, Marco Timpano.

Amanda: I'm back. I'm Amanda Barker.

Marco Both Amanda and I got some weird summer cold that really kind of took us down. So we're back.

Amanda: We are.

Marco And we're back from our trip. Amanda, we were going to talk about our trip.

Amanda: No. And we didn't. And I Think we had our niece.

Marco We had our niece in last time. LaMiast week. We didn't have a show because both of us were recovering.

Amanda: We were very sick. Yeah.

Marco But now we're back.

Amanda: Okay. We didn't have voices.

Marco We didn't. But we're back from our trip as well. We went to both Rome and Budapest in Hungary.

Amanda: Where do we be? Begin with that?

Marco Well, I wanted to go to Rome because it's the jubilee, and I had been there 25 years ago, and I had promised myself I would go back. And Amanda's like, let's make it happen. We had some friends who were going to be there for a day. So we're like, let's go and see if we can meet up with them as well.

Amanda: Yeah. They were on a trip to Sicily. They were organizing something through their work. And so it was almost like a. Locations scouting for them. And because they'll be back there. And so they were in Sicily, but all roads lead to Rome when you're in Italy. And so they were going to come and do a night or two in Rome. So we met up with them.

Marco And I had two objectives. One was to go through the holy doors, as I did 25 years ago. Not that I'm a religious person, but it was quite a cool experience. And to do the four pastas of Rome.

Amanda: The holy pastas.

Marco The holy pastas, if you will, which. If you're wondering what are the four pastas of Rome? So Rome has four pastas that are, you know, associated with them, that are part of Rome.

Amanda: Obviously, there's more than four pastas in the country we know as Italy. And when we say pastas, Marco, maybe we should be more specific.

Marco Okay.

Amanda: So these pastas are usually identified by, would you say the sauce, but also the type of pasta, or noodle, if you will. I know. You won't.

Marco I won't.

Amanda: That is used for them. But sometimes you can change that up a little bit, I've noticed.

Marco Sure.

Amanda: A little bit.

Marco There's certain ones you don't have with it. Please don't ask me what those pastas are. But you can always look it up. With the noodle is.

Amanda: But we could. We could answer that a little bit.

Marco Sure. So I'll just. I'll list the pastas.

Amanda: Why don't we go one at a time and talk about our feelings and where we had it and our experience in eating it?

Marco Sure. So pasta alla carbonara, or the carbonara, as a lot of people know it.

Amanda: So you had that the first night we were there. Now Whenever I've had a. I can't say it. Carbonata. Whenever I've had it, I've had it mostly with like a thick sort of spaghetti linguine kind of style of noodle. A long, thin, flat noodle. Right. Would you say that that's correct?

Marco Yeah, I've had it mainly like that as well here.

Amanda: Yeah. However, it can also be served with, as we had it there, a short plump noodle. A short plump noodle that. Like a circular tube. Tube noodle with some ridges.

Marco And I'll call that pasta. I won't call it noodles, because that's not.

Amanda: No, I know, but I'm just trying to. Because we're talking about pasta the dish.

Marco Right.

Amanda: And then we're talking about pasta, the noodles. So that is confusing. I know you don't love the word noodle, but just to be specific.

Marco Fair enough.

Amanda: So the cabanata you had the first night had those sort of almost like. Almost like rigatoni kind of noodles.

Marco Yeah. Bigger than rigatoni, though.

Amanda: Yeah. And then we had it again, did we not?

Marco Yes, we did. We did. We had it near the Parthenon. We had it. And that was a longer noodle, if I'm not mistaken.

Amanda: That was more of a spaghetti cabanata. So there you go. What makes a cabanata, Marco, and what doesn't make a cabanata?

Marco I mean, you do not put cream in a carbonara, first of all, you

Amanda: do not put cheese, I believe, in a carbonara. Do you?

Marco No, you can't.

Amanda: Oh, you do.

Marco Yes, but it is.

Amanda: But what? Cheese.

Marco Romano cheese. Because that's the cheese of Rome, which tends to be pecorino, which is a sheep's cheese. And it has guanciale, which is pork cheek and egg, and it is quite a rich dish.

Amanda: And not butter. There were some Americans near us who were saying how to make it and they said butter.

Marco Yeah. No, I don't believe there's any butter in a carbonara.

Amanda: Not normally. I don't think so. I think the egg yolk does a lot of that work.

Marco The heavy lifting.

Amanda: Yeah.

Marco So, yeah. So the carbonara we had then after the carbonara, I would say there is the matriciana.

Amanda: So that is the only tomato based

Marco sauce of the four that we have.

Amanda: Of the four. And what else makes up alla matriciana? I know, I'm not saying it right.

Marco So matriciana is often served with bucatini noodles. That's the traditional way you have it. And it's a tomato sauce based pasta that has pork Cheek. Once again, guanciale, pecorino cheese, grated and onions. I think some people put capers in it, but I don't know if that's traditional or not.

Amanda: Yeah, yeah. So moving on with the pork cheek theme. The guanciale theme.

Marco Yeah.

Amanda: The next one we had was one neither one of us had ever experienced before.

Marco No, I was quite excited to try this one because I had never had it before. It's pasta alla gricia. That's G R I C I A. And that one, of course, pecorino cheese, black pepper. Once again, the pork cheek, or the guanciale, as they say.

Amanda: Seems to be a theme.

Marco Yeah. And I think that's all they put in it right now.

Amanda: Pepper as well, I believe.

Marco Pardon me? Pepper as well. Yeah. Did I not see a black pepper?

Amanda: You might have black pepper again, A creamy white base pasta with pork cheek. So it looks kind of like a cabanara, but it doesn't have the egg. It's more about the pecorino. Yeah.

Marco And once again, no cream in that pasta. And the last one is the cacio

Amanda: e pepe, which is very similar to alla gricia. It does not have the pork cheek,

Marco so it's pepper and cheese. That pizza there. So we had all four, and I was really happy.

Amanda: The pasta.

Marco You mean the pasta. Sorry.

Amanda: Yeah, yeah. You can have a cacio e pepe pizza as well.

Marco Sorry, did I say pizza?

Amanda: You did, yeah. Anyhow, so those are the four. So once again, the carbonara alla machicana, alla gricia. Gricia. Griche. Gricia. And then cacio e pepe, which usually

Marco has a longer noodle. And that one there we had actually made. It was finished off in a wheel of pecorino cheese.

Amanda: Can never go wrong when your pasta's made in a wheel of cheese. That one was fantastic. Oh, and we had actually, our quechu e pepe we had wasn't finished off in a wheel of cheels. It was actually presented to us in a bowl made of cheese.

Marco That's right. I'm sorry.

Amanda: So we really. So he wanted to go for the holy doors, and he was like, well, what do you want to do in Rome? And I was like, I just want to eat well, that's kind of it. What I didn't anticipate about Rome. I knew it would be warm.

Marco Yes.

Amanda: I knew it would be hot.

Marco Yes.

Amanda: I don't think I was prepared for how hot and humid it would be in early June.

Marco It was unseasonably hot. It made the news when we were in Budapest. And so it was an incredibly hot time in June when we were there.

Amanda: Yeah, it was really, really hot, folks.

Marco It doesn't help that the pavement is all cobblestone.

Amanda: And we walked everywhere and it was a sweat fest. But one of the great things about Rome is that there's water fountains everywhere. So if you have a nice reusable bottle, which we did. I tossed the one that I traveled with, which was like, I got for a dollar, which is why I was traveling with it and found one that was an upgrade from the Bialetti store, which we know makes mochas and things, to espresso. All your espresso needs. And it has a loop on the top, and so I could loop it through my tiny little purse hook and then have it as sort of part of my being. So I had. We had. Because it's so important to have a water bottle at all times. You know what a friend of mine at work said? He said, and isn't that the best tasting water? And I didn't.

Marco Oh, yes.

Amanda: I didn't think about it. But he's not wrong.

Marco No, he's not wrong at all.

Amanda: Yeah. For. For fountain water. It really was.

Marco Sure.

Amanda: Or tap water, really.

Marco I want to say this. One of the tips I always give people, especially when they go to Rome, but when they travel, when you're in Rome, there's so much one can see, as in other cities like Paris, London, London, New York City, Los Angeles, there's so much one can see. Buenos Aires, like, you name it, different parts of Japan.

Amanda: I mean, Tokyo, there's so much to see.

Marco You know, I always say this. Do one or two things that you really want to do and do them well. So that you can go and say, I did these two or three things and I did them well. I couldn't see everything.

Amanda: Yeah.

Marco Rather than try to do everything in little small bits, bits and run from here to there, here to there. I always find that you have the best memories when you do that, because you're not racing from one spot to the other. You're enjoying the moment that you're there. And you can just, you know, even sit and have a coffee or a sweet and just sit and just enjoy where you are.

Amanda: Yeah. I always, you know, when I started traveling, because I lived in a small town, then went to university in a small town. By the time all that was done, that's Marco drinking. Hydrating.

Marco Sorry.

Amanda: That's all right. You're allowed to hydrate. We were just talking about how important it was. I. So I Started traveling a lot because I had been in very small, confined spaces for a while. Confined, but, you know, like isolated towns. Anyhow, I really just thought, oh, this is. I don't know when I'll be back in Europe. I better do as much as I can. I don't know when I'll be back in Paris. And then it became, I don't know when I'll be back in China. I don't know when I'll be back in Indonesia. And so I really was trying to get all of the things. And sometimes you go there and you didn't know about a certain museum or park or experience landmark. And then everyone starts talking about it and then you go, oh, well, I better do that thing. And it becomes this furious. For me anyway, checklist thing of like, oh, but we gotta do that. Are we gonna do that? When are we gonna do that? Could we do it tomorrow morning? And I fight that within myself every time I travel. But one of the things that I tell myself these days as a, you know, as not a 22 year old, but as somebody many, many years, you know, more than twice that age now,

Marco is how lucky you are to be with me traveling.

Amanda: Yes, yes. That's what I say to myself every different. Because I have Marco and I don't. I have all the sights I need

Marco every morning just looking at him.

Amanda: You are the Leaning Tower of Pisa.

Marco Well, I gotta get that fixed.

Amanda: No, what I was gonna say is leave something for next time. You may go back. You may go, you may surprise. And you may not go back, and that's okay too. But life is long and you might go back to that city, that country, and experience what you're going to experience as you're saying. And it's okay to leave something for next time. For example, in Rome, I have not done the Coliseum tour. I haven't gone inside the Coliseum, but I imagine we'll be back in Rome at some point.

Marco I hope so.

Amanda: And if not, maybe sooner than later. I don't know.

Marco I've been. I've been inside it. So I.

Amanda: So I don't get to see it?

Marco No, no, you do, but just not with me. No, we'll do it next time. It'll be something that we put on our list to do.

Amanda: It wasn't what this trip was. This trip was the Holy doors. And then you asked me and I said, I want to eat. Well, and so we ate the holy

Marco pastas and we did. And they're for the record, they're not called holy pastas. That's just what we were calling them.

Amanda: We also went to Rome's. Funny, actually. Like, here's the thing. In Toronto, we have amazing restaurants, and that's just the truth, you know. Indeed, the more I travel, the more I realize how much that is the truth. And so Rome has some great restaurants. And so we went to one that had long ago been featured in the show Parts Unknown with Anthony Bourdain. And then we went to another one that had been featured in Stanley Tucci's Italy. So we went to, you know, some of these recommends that are been made famous by famous people or they're in the Michelin guide or whatever. But none of them were crazy expensive.

Marco No, they weren't. I have to say, it's one of the lovely things about Rome is that the food is very reasonable.

Amanda: Yeah.

Marco At least where we went. And the people who work in the restaurant, even if you don't have a reservation, just speak to them and see what can be accommodated is my recommendation there. And they were very agreeable with regards to that, too.

Amanda: I have to go to Florida this week, and I'm thinking about it. Those meals are going to be more expensive indeed. At the, you know, whatever, bucket shuck place. Yeah. The fish. The fish shacks that I go to with my parents, which are wonderful. But I guarantee you those meals will probably be more expensive just due to the fluctuating currencies and all other things than probably anything we had in Rome. Think about it.

Marco Now, I do want to say Amanda had a great idea and she's a great travel companion, if I do say so myself. And she's like, let's go somewhere we haven't been since we're in Rome. We should be able to find inexpensive flights outside of Rome as long as we're within Europe.

Amanda: Well, that was also a little bit my compromise. I. I have been to Rome. So have you. And the holy doors were not something I would have sought out. That said, I loved doing them. I got a lot out of that experience and I quite enjoyed it. But I always want to go to. As I always want to have gone to as many countries as years I'm alive, so I'll say that again. So at 42, I made sure I had been to 42 countries and so on.

Marco So Amanda decides.

Amanda: So I have to go to a new country every year.

Marco In other words, Amanda's like, there's a few options, and Budapest was one of them. Now, Budapest was never on my radar. Budapest, as they say, it's been on mine.

Amanda: My peripheral Radar for quite a while, I think.

Marco Not for any reason. It wasn't on my radar. It just, you know, wasn't. I think I had a. I think I had a feeling that I would end up in Warsaw before Budapest. I don't know why. I couldn't tell you why. That's not one I've ever considered Poland anyways before. Hungry. I don't know why, but that was something I always just thought interesting. So when you're like, let's go to Budapest, I was like, sure, why not?

Amanda: We had a few options. I kind of narrowed it down for you. I was looking at Croatia as well. Sorry, a bit of mouth noises. I'm drinking my. My bubbly. So.

Marco So Budapest went out and I. I couldn't have enjoyed a place more for the short time we were there.

Amanda: Agreed.

Marco And I couldn't be surprised more because I knew nothing about Budapest. I generally consider myself someone who knows because I've always find it. I've always found countries and places fascinating. Even as a child I would do research. I would like know capitals and things. It was just. It was just my thing. But I didn't realize that Budapest has many, many spas, thermal baths.

Amanda: It is a city of thermal baths.

Marco And when someone tells you that, you think, oh great, they'll have a spa. Budapest has spas everywhere you look.

Amanda: And these spas, like the one we went to is not the biggest one. And it had 13 pools, just to give you an idea.

Marco And it was quite a decision. We narrowed it down to two.

Amanda: And let's see if we can remember the two. So it was between. I'm not going to say it right. Schlengzy. I don't think that's how you say it. Okay, well, it's S, Z, L, E, I, there's a G involved. And is that another Z or Zed involved? Anyhow, and that one is a little bit further out, but apparently massive.

Marco Big and highly.

Amanda: It's the biggest spa in Europe.

Marco And then the other one was the Gellert.

Amanda: Gellert, which is part of a very famous art nouveau hotel.

Marco Hotel Gellert, which is under the. Which is currently under construction and it's

Amanda: known for its beautiful art nouveau architecture. And so with much debate, we ended up Gellert because we do love art nouveau architecture.

Marco There was no debate. You said, I think we should go to Gellert. And I was like, okay, yeah.

Amanda: Well, I mean, I think originally I wanted to go to both, but I don't think we had both in us. No, we didn't have enough time. So that's why you say you leave one for the next time. Next time I'm in Budapest, I would

Marco go back in a heartbeat. And the spa that you chose was absolutely wonderful.

Amanda: Oh, it was exceptional. It was so beautiful. I feel like I'm there now just thinking about it. We started in the outdoor pool, which is I think the world's oldest wave pool, although that was not an operation. I don't remember any real waves. But then we went inside. I had. I brought a swimming cap. So if you're in Budapest, bring a swimming cap if you want to go to any of these. Because for whatever reason there was one pool where you had to wear it. I don't why that pool, I wonder. It was beautiful pool. Anyhow, for whatever reason, that was the one that you had to wear. Swimming cap. Now there were people. There was a woman with a shower cap. So swimming cap is a little bit of. And there was another one that I don't know, had made a swimming cap, I think. But anyhow, I had brought the one that I had. I just have one that's hot pink. I got it. It was the cheapest one I could find when I needed one. So anyway.

Marco And that's what we used or that's what you used?

Amanda: That's what I used, yeah.

Marco And we had a lovely time. We spent the whole day at that spot.

Amanda: It's amazing.

Marco What's great about it is that the art nouveau, art deco design of the building is original from the 1920s, 30s, gorgeous. And it just felt like you were in another time. Yeah, in that place.

Amanda: A couple years ago I read a book called A Gentleman in Moscow and I was really, really thinking of that book as I swam in this gorgeous turn of the century hotel in Budapest. Clearly not Moscow, obviously, but anyhow, it just. All those that time, you know, that turn of the century time of that area in the world and swimming in these gorgeous pools and it was. It was beautiful, you know, and hot tubs and cold plunges and you name it.

Marco So that was our trip. It was wonderful. I recommend the Ghost was so good in Budapest.

Amanda: Budapest, I was told it wasn't, but by someone who hadn't been there recently. So now there was a couple things that you can get that are the signature Budapest things. So maybe we should talk about those since we did Rama.

Marco Sure, of course.

Amanda: So one is goulash, which is that well known hearty stew that usually has beef and is the tomato broth with lots of vegetables, carrots and celery and Just a really hearty tomato based beef stew. And we had it once. It was exceptional, wonderful.

Marco I like a goulash on any day of the week. Like, goulash is something that I would have any day of the week.

Amanda: The meal that I really wanted to have in Budapest, and we did have, and it was phenomenal, is chicken pepper kash. I had a friend who was Hungarian and he would always talk about it.

Marco And.

Amanda: And so I. It was the only thing I knew about Hungarian cuisine. I'd forgotten that goulash is theirs. And so we sought that out at an amazing restaurant called Tati Farm to table. It was amazing. And it was a restaurant that owns a farm and the chicken.

Marco And we ate at a table.

Amanda: And we ate at a table. And then I'm trying to remember the name of the last thing and it's going to drive me crazy. Yonash.

Marco I don't even know what the last thing is.

Amanda: So it is a fried dough and typically it is covered with a sour cream, like a garlic sour cream and cheese. You're looking at me like you don't remember eating it.

Marco I don't remember eating this at all.

Amanda: Well, I have a picture of you eating it that says, are you hungry? Then eat Hungarian. Get it?

Marco Okay, I need this photo. We'll put it on our Facebook.

Amanda: And you're eating one of these things. But I'm trying to remember what this thing is called.

Marco Where was I eating this?

Amanda: Hang on, let me just look at these pictures.

Marco Sounds great. I would definitely eat that again. The food. And then we bought paprika to bring home.

Amanda: So much paprika.

Marco So much. And I said to Amanda, I said, will you cook with all this paprika that you've brought home?

Amanda: And.

Marco And you said, I will. And.

Amanda: And I have. And I made shrimp. And it wasn't. It was too strong. I put too much paprika in.

Marco So sometimes with spices, the less you use, the better. Like, the more flavor comes out. You don't have to.

Amanda: I didn't put my. Believe me when I say I put a tiny little sprinkle in. It's just very overpowering.

Marco I think Amanda just has a heavy sprinkle can.

Amanda: I'm sure I do in many ways. Can. Can people hear that sound?

Marco It's the.

Amanda: Our.

Marco I think we should just name it it's our Dryer. And something just fell off the dryer because it's spinning right now. Our washing machine and dryer. Oftentimes when we record, I have that going.

Amanda: So we just rectified that Sound, if you happen to hear it, it can be kind of a melodic sound. But anyhow, so that thing that I'm talking about, this fried dough, it had garlic, sour cream. Do you remember it? Cheese on top. Mine had bacon because I just. It was a. As my friend called it, a ham cation. Anyways, it's called a langosh.

Marco Yes. And it was delightful.

Amanda: Oh, my gosh. It's, I think, the thing I crave the most when I'm thinking of Budapest

Marco after a day of walking and spying,

Amanda: having that a beer and a langos sets everything right. Yeah. Which is exactly what we did. Yeah. I mean, I. Would people have asked us, would you go back to Budapest? In a heartbeat. It's an amazing city and like all cities, a very interesting history and. Yeah, I just. I think it's an incredible city and there's lots of art and so much culture and lots to political

Marco importance.

Amanda: Importance events.

Marco Yeah, sure. Have taken place there.

Amanda: Lots of, you know, marches and demonstrations and all sorts of things and. And wonderful, outspoken people who have a lot to contribute. It was just a really incredible city in every way. I really, really loved it.

Marco Indeed, indeed. So that was our little trip that we took. I'm glad we went. I'm happy to be home. And Amanda's gone cherry picking since then. We think we mentioned that we did

Amanda: go back to Rome after Budapest, I should say, because we went to a part of Rome not a lot of people, I think, venture out to. So I kind of want to just talk about that. Sure, of course.

Marco Yeah. So we on our way back, because we had a short stint back on the way home in Rome, rather than go right into the city, we stayed in the town that the airport is in, Fumicino, which. The airport is called Leonardo da Vinci. Rome Airport, International Airport. Fumicino. So sometimes you'll hear called Da Vinci Airport. Sometimes you'll hear it called Leonardo. Sometimes you'll hear it called Fumicino. I think Fumicino is what it's most often referred to now.

Amanda: Yeah.

Marco And it's named after the town of Fumicino. So we decided to just stay in

Amanda: Fumicino, which is a lovely little beachside seaside town. Yeah, it's.

Marco It's more of a fishing village type.

Amanda: Sure.

Marco Than. At least we didn't see the beach.

Amanda: There is a beach there. Apparently Osteria, which is nearby, is the more beachy town, which we didn't go to. We stayed. Ostia.

Marco Yeah, Ostia. Yeah. Yeah.

Amanda: It's okay. I'm saying everything wrong today.

Marco Osteria Is a. Like a. Like a restaurant.

Amanda: Oh, yeah, that also sounds delicious.

Marco So we stayed in Fumicino, which I was kind of excited because I had been to Rome many, many times but never stayed in. In by the airport.

Amanda: And I need to say that I had a risotto, since we're talking about food and I know we don't talk about food a lot on this podcast. That's intentional, but it was a big part of the trip. Well, I had a risotto that I'll never forget. It was so good.

Marco Before the risotto, we were walking the seaside town, the fishing village, and so we got a paper cone filled with fried calamati.

Amanda: Oh, my God, it was so good.

Marco Yeah, so we had that as well. And what was it?

Amanda: They just give you a fry, a cone, a paper cone top it so it's overflowing with calamari and a wedge of lemon and say, here you go.

Marco You could get shrimp or calamati or mixed seafood. But for some reason we went with the calamari on that little chan. And what was it about the risotto that. That you found?

Amanda: So it had life changing crudo on top of it. I don't even. Was it a tuna crudo?

Marco No, I think it was a shrimp shrimp.

Amanda: Oh, shrimp crudo.

Marco So raw shrimp or. Or raw gumbo.

Amanda: No, you're right. It was raw shrimp. Oh, my God. I can't. My mouth is watering.

Marco Yeah, so Amanda had that.

Amanda: It was amazing. We all the restaurants there, as we were walking along, we were looking things up and everything was highly rated. Everybody had wonderful things to say about all of them. And there's a lot of sort of like tourists, but a lot of local tourists as well.

Marco You know, it felt like you couldn't go wrong with any restaurant you picked there.

Amanda: So we picked the one that had pride flags all over it.

Marco And we went to that, and we

Amanda: went to that and there was. We didn't know this as we're eating. Suddenly a drag show started.

Marco And so that was fun too. So, you know, so good. And I had pasta with clams, but they took the clams out of the shell to make the pasta fancy. I know, And I wanted the pasta, the clams in the shell. That's just me. But anyways, it was delicious nonetheless.

Amanda: It was a really, truly wonderful night. I'm trying to remember the name. Follous was the name of the restaurant.

Marco Yeah, Follous.

Amanda: F O L L. Just looking through my photos now as we talk about it all.

Marco Well, so that was our trip, right, Amanda?

Amanda: That was our trip. That was a week. We did a week between Rome and Budapest and it was awesome. I would highly recommend both. Although my feet by the end of Rome were on another planet. They needed some major like, they're just recovering now and it's been a minute

Marco since we've been back, so there you go.

Amanda: Yeah. But anyhow, well worth it.

Marco Wherever you are, however you celebrate your self and the food you enjoy, we hope you do. You don't have to travel to enjoy yourself. So we hope you enjoyed this podcast. Podcast. And we hope you're able to listen and sleep. Thanks, Amanda.

Amanda: Thank you. And thank you. Italy and Hungary.