Last week, looking for a meat recipe to enrich with truffles, I went back in memories to a typical Sunday morning of a few years ago… one of the many wintry Sunday mornings spent in San Gimignano, at my grandfather’s house. While my aunt and mom were cooking, I would pick up pine nuts with my cousin Margherita and my grandfather in the local park, or, growing up, we would have our first strolls in town, looked up with caring eyes by all the inhabitants of San Gimignano, leaning out the doors of shops and bars. We were the daughters of the little twins, and therefore recognized by everyone! Pork sirloin cooked in milk was one of the dishes we used to welcome with more joy coming back home. Its softness, its creamy and velvety gravy and the richness that made it a perfect second course to enjoy on cold winter mornings… these are cozy memories I cannot forget!