Hailing from the northernmost region of Italy, Maria Peracchio Liu's family recipe for chicken piccata is in a class of its own. Her son's Nonno (Grandpa) was raised in Piedmont, Italy, where this dish's bright, lemony sauce was often cooked, albeit with veal. This Italian-American version features chicken instead, and will sit on generous portions of butter-laced linguine. The dish's sauce, consisting of lemon, wine, butter, parsley, and capers, is accented with fresh flavors plucked from the Liu family garden. Prepared to serve eight people on a date agreed to by both parties at least one week in advance.