Early in the morning, fruits, herbs and vegetables arrive in the kitchen. On our counter flour and eggs are spread, in the air the scent of bread and baked pastry. While the tomato sauce with basil boils, on the marble counter the rolling-pin bang, the iron wire, spoon and knife bang: orecchiette and gnocchi with sage are kneaded. Thyme and rosemary, meanwhile, perfume the meat. Red tomatoes roll in a large white ceramic bowl, covered with arugola; in a bowl floured aubergines are prepared for frying. The air is filled with the fragrances of cheeses from Otranto and cleaned prickly pears,while the moorish mulberries sit,gathered in a bowl.