“So what do we do?” I say.
“We should take them back up to the castle. We can use them to rebuild what remains of the front wall.”
“Are you sure?”
“Yes. When you rebuild this wall you can use new stones. We have lots at our house. You’re welcome to take them. You won’t be able to tell the difference.”
I nod in agreement. “Thank you. I’ll speak to Giuseppe tomorrow.”
We walk round to the patio and join Theo and the kids. They’re sitting around the outdoor table, which I had to clean thoroughly after the builders had finished for the day, even though they hadn’t been working anywhere near it. They have an incredible ability toget dust everywhere—even through the plastic sheets we’ve thrown over furniture, even through the cotton sheets we’ve gaffer-taped around doorframes. And we didn’t have enough outdoor chairs, so I had to bring out a rickety wooden one from the kitchen, which I’ve insisted on sitting on myself. It doesn’t feel too safe but it’ll have to do till I can buy some more.
Although the sun won’t set for another hour or so, it’s low in the sky, giving off a soft, golden light that makes the view over the valley look particularly stunning, the sea sharp and clear. The air is heavy with the smell of citronella, which is rising from the candles and spirals we’ve dotted around the patio to ward off mosquitoes.
We’ve invited Luisa and Stefano for dinner, as I wanted to get to know them. But this is our first time entertaining at the house and I’m on edge. I want it to go well.
“Who fancies a Prosecco?” I ask, once everyone’s seated.
I pour three glasses but Theo doesn’t like fizz so serves himself a beer.
“Cheers!” I say, holding up my glass.
“Salute!”chime Luisa and Stefano.
We bring our glasses together with a clink.
“Can I do it?” asks Archie, holding up his no-added-sugar fruit juice.
“Salute!”says Luisa, giving his glass a clink.
“Salute!”replies Archie, beaming.
Although it’s only an informal dinner, Theo and I wanted to change out of our scruffy work clothes so are wearing chinos, linen shirts and leather loafers. Archie, too, looks smart in chinos and a little short-sleeved shirt with a pineapple print, and as a treat we’ve put some of my textured gum in his hair, so it’s sticking up all over rather than just at the kink. Callum, on the other hand, refused to dress up and is wearing an England football shirt—which I hope doesn’t offend Stefano—and Mabel is dressed in one of her usual baggy tracksuits, hunched over and cowering behind her hair. I’m hoping she and Callum will be shamed into toning down their hostility in the presence of our guests.
“So how’s the dig coming along?” I ask Luisa.
“It’s always slow at the beginning as it’s rare to find anything interesting near the surface,” she explains. “But I’m very happy that we’ve started. This is the very first time the castle has been excavated.”
“What’sexcavated?” asks Archie, tucking his hands under his thighs.
“Dug up, squirt,” says Theo.
“You know, I love your red hair,” Luisa says to Archie, her eyes sparkling. “That’s something we don’t see very much in Italy.”
Archie doesn’t know how to react to the compliment. “Does the castle have a dungeon?” he asks.
“We don’t know yet,” answers Luisa, “but it may do.”
“Is it true it’s a thousand years old?” Theo asks, rolling up his sleeves. Even though it’s 7.30, it’s still very warm.
“The truth is, we don’t know, exactly,” says Luisa. “But it’s mentioned in local archives for the first time in 1099.”
Theo’s eyes widen. “Did you hear that, gang? So it could bemorethan a thousand years old.”
Callum and Mabel shrug.
I pick up a plate. “Would anyone like a bruschetta?”
Not only is this our first time entertaining at the house but it’s also the first outing for my new crockery set—which is plain white and the cheapest I could find. In just over half an hour I’ll be using it to serve lasagna with a big salad. I was slightly nervous to make lasagna for real Italians—especially as the kitchen here is so basic—but I learned it on the cookery course Theo and I did in Manchester and whenever I’ve made it for my sisters, they’ve loved it. The choice of menu also means I can do all my preparation in advance, put the lasagna in the oven, then relax and nibble on bruschetta, plates of fat, juicy olives, cubes of Parmesan and slices of prosciutto.
