Lucio, Who's Never in a Hurry (and Why Stools Matter)

Lucio Corsi is from Castiglione della Pescaia, where I always go for summer holidays by the sea. We ran into each other and I called out to him. "Lucio, hey!" He waved back, then crossed the street to give me a hug. Then he shook my hand. I was happy. We talked, and at the end we took a photo together, right in front of my house.
I like Lucio because he's always friendly and kind. He's never in a hurry. He stays and talks with me. He jokes around and makes me laugh so hard I can barely breathe. I went to hear him sing at the Foro Italico in June too. But there were so many people there, and so many other singers. So I couldn't meet him or say hello. But it's different in Castiglione della Pescaia because it's smaller and there aren't so many people around. I know his song "Volevo essere un duro" really well. I like to sing the songs from Mass, but other songs too. I told Lucio that I'm part of two choirs at my parish, and he told me I must be really good at singing. He's right.
I told Lucio that I practice a lot, especially Sunday mornings in my room, watching videos with the song lyrics. Lucio told me that even when he was little, he used to sing alone in his room practicing. Lucio lives right in Castiglione, a bit outside of town in a very small place called Macchiascandona. There's just his house and the restaurant where his mom and grandmother work. I've been there, and the best thing they make is tortelli with ragù. But you can have the tortelli with regular tomato sauce too. You just have to ask.
The sea in Castiglione is a wonderful place—not just because Lucio is there and the tortelli are so good. I come every year because I have so many friends there. Especially at the pizzeria "La scaletta"—I go every evening even if I don't eat dinner. I go to see everyone, but especially the cook Gianna, and we have chocolate panna cotta. I'm really happy on this vacation because I worked hard in Rome at the restaurant "Merè." Right up until two days before I left. This year I worked as a server, a bartender, and also a pastry chef. The cream I make is the best in the world, but I need a stool to reach the counter to make it. OL