The April 2011 issue of La Cucina Italiana has an article highlighting the amazing eggs from Livornese chickens. I think it's funny that the article writer refers to them as a "local heritage breed (its name taken from the nearby port town of Livorno) is known as a prodigious egg layer." Um, yeah. Leghorns are. He doesn't seem to realize that Livornese chickens are known in the US as Leghorns. In any case, the eggs are selling for some outrageous amount (like $4 each!) for *cooking* and I think it's because these people just don't know any better. I mean, granted, my light brown leghorn does lay pretty great eggs with awesome yolks. Anyways - there are also some great egg recipes in the magazine. Check it out.