Growing up in the Marche region of Italy in the 1970s, young Fabio Trabocchi would follow his father into the garden on Saturday mornings with his sister, filling their baskets with whatever was ready to harvest—sun-warmed eggplant and vibrant tomatoes, fresh herbs and leafy greens.

Then their small working-class family would spend hours cooking together, Trabocchi and his sister picking herbs at the table while his father rolled out sheets of pasta.