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I am tucking into the first artichokes of the season, bathed in a pool of olive oil, alongside a slice of polenta cake topped with the most delicious strawberry jam I’ve ever tasted. Made from 15 different kinds of heirloom strawberries and minimal sugar, the fruits are so sweet, they leave a lingering intensity on the tongue.
We are crowded around a kitchen table on an Umbrian hillside at Quintosapore farm in Italy, looking out over Città della Pieve. The scent of crushed juniper and wild thyme clings to the air.
Twin brothers Alessandro and Nicola Giuggioli bustle about the property, pointing out their 62-acre farm below, home to 1,500 varieties of fruit and veg, including 140 types of chilli pepper and even edamame beans.
