While we cooked, I watched with pride as she made her own dough. She rolled and pinched it like an expert, sliced plump, juicy tomatoes, and perfected the balance of herbs to highlight the natural flavors. We sautéed the mushrooms first to take out some of the earthiness, and used a combination of pecorino and mozzarella. There was a bottle of red wine on the shelf, so I grabbed that and poured Frannie and myself a glass. We whipped up some wilted greens and sliced the bread, adding garlic and more herbs for a dipping oil, then laid the platters out on the table. The dishes were a heavy ceramic, and I loved the pots and pans they’d left us: solid skillets that only needed oil to clean them, and hearty pans to hold the large trout.

“I’ve never deboned a fish, Nonni. Can you teach me?”

“Of course. My mother taught me very young, and it’s a delicate process. Come here. This is a fillet knife, and you must be patient. If you begin hacking or get sloppy, you can ruin the integrity of the fish. We start by removing the head.”

Frannie groaned. “I think I’m going to be a vegetarian. I don’t like to stare my food in the eye.”

“Which is why we are beheading it. If you become a vegetarian, you’ll break my heart. Think of all the food you’ll miss out on in your life.”

“Which is why I prefer restaurants. I don’t get a behind-the-scenes documentary on where my food comes from.”

Allegra laughed. “Mom, it’s important to know the origins of your food. Many places pack in preservatives and hormones or abuse the animals. Sustainable sources, freshwater fish, cruelty-free eggs, grass-fed beef, all of it is important to make a difference in the world. I’d like to work with a restaurant that incorporates humane techniques and uses simple, fresh ingredients.”

I tilted my head, intrigued. She’d never mentioned those specific passions before. “I think you’d make a great chef one day, sweetheart. And I bet there are many who share your views. You just need to find them.”

She nodded, obviously deep in thought as she mulled over my words. “Yeah, you’re right. When we get home, I’m going to start researching.”

“Good for you,” Frannie said. “Now can you dismember the fish? I’m starving.”

We laughed, and I took Allegra through the deboning process, until the trout was laid out in the pan. I added lemons, garlic, herbs, and some broth to keep it juicy. Within half an hour, all the food was laid out on the table.