I raised my brows. That didn’t sound ominous at all. Before I could interrogate her further, someone rapped on the side door where we brought in supplies. Over the chatter in the small dining room, my father called to Uncle Nino to entertain the dinner guests. Footsteps thudded down the hall and the door creaked open.

“Buonasera, signore di Carlo. Is Emilia here?”

I recognized the deep voice and knew what he’d come to ask. There was only one reason Antonio Vicenzu Bernardo, the most newly appointed member of the holy brotherhood, ever called on me here. The nearby monastery relied heavily on donations and charity, so once or twice a month I made dinner for them on behalf of our family restaurant.

Nonna was already shaking her head as I wiped my hands on a towel and set my apron on the island. I smoothed down the front of my dark skirts, cringing a little at the flour splattered across my bodice. I looked like a queen of ash and probably stank like garlic.

I swallowed a sigh. Eighteen and romantically doomed forever.

“Emilia . . . please.”

“Nonna, there are already plenty of people in the streets celebrating before the festival tomorrow. I promise I’ll stick to the main road, make dinner quickly, and grab Vittoria on the way back. We’ll both be home before you know it.”

“No.” Nonna was out of her chair, ushering me back like a wayward hen toward the island and my abandoned cutting board. “You mustn’t leave here, Emilia. Not tonight.” She clutched her own cornicello, her expression pleading. “Let someone else donate food instead, or you’ll find yourself joining the dead in that monastery.”

“Mamma!” my mother scolded. “What a thing to say!”

“Don’t worry, Nonna,” I said. “I don’t plan on dying for a very, very long time.”

I kissed my grandmother, then snatched a half-formed piece of marzipan from the plate my mother was working on and popped it into my mouth. While I chewed, I stuffed a basket with tomatoes, fresh basil, homemade mozzarella, garlic, olive oil, and a small bottle of thick balsamic Uncle Nino brought from his recent visit to Modena. It wasn’t traditional, but I’d been experimenting and loved the flavor of vinegar lightly drizzled on top.

I added a jar of salt, a loaf of crusty bread we baked earlier, then quickly ducked out of the kitchen before I was wrangled into another argument.