After a short excursion to the countryside where Michele grows his vegetables, we get to know Rosalba, who shows us how to make typical homemade tagliatelle and ravioli di Ricotta. The ricotta is made around the corner, freshly pressed olive oil is from grandma's trees in the mountains and the sage is picked in the garden. So only regional products from the environment are used.  The kitchen is located on the flower-filled garden terrace, in the green, where we always eat, because everything should be identical and according to the Cilentan culture. Rosalba may and wants to be questioned, because only in such a true cultural exchange can arise and that is a meaning of the thing. Rosalba had to cook for her little brother from an early age, because her parents had to work in the fields all day, so her skills and rich experience come from there. I live now for 13 years in Cilento with my Italian family, with whom I live the southern Italian food culture daily and fully and I would like to share this experience with you.