Learn some recipes of la cucina povera in a family kitchen, share meals we have prepared around the table. With high quality seasonal ingredients, it’s amazing how delicious a bit of old bread, some grated cheese and eggs can be! This is cacio e uova (cheese and egg in dialetto) and a favoured traditional dish.

At Annamaria’s the orto is full of glossy dark melanzane so we make it alla parmigiana. The tomato sauce was prepared by her father Antonio in late summer and put into bottles in the cellar. We start off with some of Antonio’s homemade wine – so light it’s just like fruit juice really…

He also makes digestivi from various wild herbs. After dinner we taste them all with a piece of Nonna’s crostata. Then the accordion comes out!

Inhibitions fall away when you’re engaged in chopping or trying to roll pasta. It’s a great way to learn vocabulary and modi di dire. There’s a lot of laughter around the table and our hosts really enjoy it too – looking forward to the next time we’re welcomed into their homes.