Melchiores feast.

He was brought up as a shepherd on Sardinia and had come to Umbria to find pastures for his sheep. Cooking was just another thing he did in a simple rustic existence. He started to work for a group that cooked traditional meals for visitors to the area, often in their own rented villas or houses.
He cooked for us one night with his younger American partner Dana who translated and explained what we were about to eat and who our cook was. The food was sublime and varied and yet was cooked very simply. The duck and chicken above were simply roasted on an electric spit in front of the fire. The gnochi was made on the kitchen table and rolled and cut by hand. The zucchini flowers were stuffed with small pieces of parma ham and mozzerella cheese before being fried in tempura batter. The bruscetta was toasted on a barbecue and drizzled with oil produced from their own olive trees.
We provided the wine.
What was there not to like?