Third the food is out of this world... fresher than fresh; if that's even possible.
For example: The rabbit we are cooking tonight was hunted just yesterday, according to the butcher, in the hills above town. And the calamari I made last night was fished from the very waters I can see from my patio. The house we are staying in has a huge garden and our landlord, Antonio, is very generous with his bounty. He's given us, among other things, fresh tomatoes right off the vine and lemons picked from his tree.
We've learned what it truly means to cook local. Instead of ordinary meatballs we made lemon polpette with zest from Antonio's lemons and veal ground as we watched, from the butcher. In place of a traditional meaty tomato sauce to dress our pasta we made a sort of salsa crudo with Antonio's tomatoes and the basil which seems to grow wild on the property.
We've been enjoying the long trek to the market each day; and planning our meals around what looks good.
It's something we don't do back home due to time limitations and the fact that it wouldn't make a difference in freshness anyway. I wouldn't trade these experiences for anything. Praiano has opened my eyes to some new things and has strengthened my calf muscles better than any trainer at the gym.