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There's a sense of community and a family feel on the farm. >> stanley, we're gonna start picking up some ingredients for our lunch. do you want to get some aubergine. >> look, it's an ostrich egg. >> it's called dragon egg actually. and we go this because they've got a very special, special taste. they don't get soggy. i put them on the fire like that, burn them a bit, then cut them in half and with a spoon, like a little dessert. farm in-house chef, davide, is fanning the flames to make one of the specials of the day, eggplant caviar. pulled straight from the ground and simply pricked with a...

Little dessert. >> farm in-house chef is fanning the flames to make one of the specials of the day, eggplant caviar. pulls straight from the ground and simply picked with a knife, these are going to be delicious. while they roast, it's time to start the pasta course. >> this is one of my favorite things. that's garlic, right? big garlic. and that's that. go ahead. put it in. the us the cans next door like to claim this mellow-tasting garlic as their own. but don't tell that to the umbrians. its classic partner is made from tomatoes harvested just a few weeks ago. thick enough to hang on to thi...

>> it's called dragon, actually. we got this because they've got a very special, special taste. they don't get soggy. i put them on the fire like that, burn them a bit and cut them in half and eat them with a spoon, like a little dessert. >> farm in-house chef davide is fanning the flames to make one of the specials of the day, eggplant caviar. pulled straight from the ground and simply pricked with a knife, these are going to be delicious. while they roast, it's time to start the pasta course. this is one of my favorite things. alio is garlic. alione, big garlic, and that's that. all right. g...

>> farm in-house chef davide is fanning the flames to make one of the specials of the day, eggplant caviar. pulled straight from the ground and simply pricked with a knife, these are going to be delicious. while they roast, it's time to start the pasta course. this is one of my favorite things. aglio is garlic. aglione, big garlic, and that's that. all right. go ahead, put it in. >> the tuscans next door like to claim this mellow tasting garlic as their own, but don't tell that to the umbrians. its classic partner is a simple passata, made from tomatoes harvested just a few weeks ago. thick en...

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