we've seen those mounds of flowers grow throughout the day — and quite a few children here as well. there is a memorial at the school, but this really feels like a safe space for the community to grieve and to remember. silvia did not lose a loved one, but her world was shaken by those who did. we're part of the community and it's people that, one time or another, we have been together in a baseball game, and a football game, in a city event, and it'sjust children from our community and... we're here and i have the blessing to have my children with me, and these families don't. it is the hardest of the hard realities that have changed this town forever. barbara plett usher, bbc news, uvalde, texas. let's cross to the states and speak to jane 0'brien, who's there.
today the restaurant is closed, but i'm honored to be invited to family lunch. this is the first time the family has come together since their father passed away earlier this year during lockdown. cheers. >> silvia: a toast! >> silvia: to dad. >> all: to life. >> it's an emotional time, but also one of celebration. oh, my god! as delicious as the food is, traditional cooking like this also tells you the story of a place, how they lived and what was important to them. for as long as anyone can remember, there's been a strict hierarchy to how ischia's rabbit is served.
hour away one night we went to a family-run restaurant where they served food that we never expected to have on an island in the gulf of naples. i try to come back whenever i'm lucky enough to have the chance and the family's eldest, silvia, is meeting me at the dock. silvia. ciao. >> welcome. >> welcome to our island. >> nice to see you. >> now we start your adventure. are you ready? >> [laughing] i'm ready! now you may well be thinking, "time for a beautiful drive along the coast for some tasty seafood." but, no. this restaurant stands defiantly away from the seaside crowds, through the woods, and halfway up a mountain. ischia is one of a handful of volcanic islands just off naples. tourists started coming here in the '60s to enjoy the thermal
hole and tasty food is thrown down to tempt them out. fragrant leaves and berries are specially selected to add flavor to the rabbit's meat. >> the taste of the meat... >> comes through into the meat. ...the natural way. then, all you've got to do is hop in, catch one and, i'll spare you the rest... silvia's little brother, agostino, runs the kitchen at il foccolare. he's brilliant at bringing out the best flavours from the wild game here. he's worked at the finest restaurants in new york and london. but he came home to apply his skills to traditional rustic cooking. the last time i saw him, i ran into him on the streets of new york. >> yeah. >> he was in a bad way. no, i'm kidding. >> that was a long time ago. >> yeah. but i love rabbit, i cook it at home a lot and the thing about rabbit... >> no, no, no, no. because this rabbit is wild.