“Here we have plums,” says Theresa Solivellas, reaching up to a luscious tree bearing deep mauve fruit. “They’re not ready yet, but they will be in 2 weeks — maybe 1.” We’re in the Solivellas’ sisters’ mother’s garden, just down the road from Ca Na Toneta, the Michelin Guide-recommended seasonal restaurant they opened twenty one years ago, long before the local, slow food movement rose to be the trend that it is today.

(Words by Anna Ker)