Preface: I first met Elisa Fagioli in the 1990s when Frank Carucci and I were touring Italy with a group of friends and family and we stopped at La MaMa Umbria to visit Ellen Stewart and see the new artist’s residence that Ellen was creating. We had a wonderful meal that evening, served to us by two children, who turned out to be Elisa’s son Davide and daughter Francesca. Her husband, Loriano was overseeing the reconstruction of the 14th century former convent which became the La MaMa Umbria International Artist Residence. The food was excellent. I learned it was Elisa who did the cooking. Years later, when Ellen, Mia Yoo, Andrea Paciotto and I concocted the first Directors’ Symposium at La MaMa Umbria, Elisa agreed to make the meals for the artists who attended. It has been 18 years now that we have been doing this project together, which has grown to include a Playwright Retreat, Master Acting Classes, Residencies and the Next Generation New Performance Incubator. The most frequent comment I get from participants when they first experience Elisa’s cooking is, “Why didn’t you tell us how good the food is here?” Eventually, the formidable Garbagnati sisters joined the family - Adriana and Maria - both of whom are excellent chefs in their own right. We have been blessed to have the opportunity over these years, to have shared meals with some of the greatest theatre artists in the world and to discover over and over how Italian hospitality and simple, good food, expertly prepared can enhance artists’ lives. Ellen Stewart knew this. She valued the expertise of her good friends, the Fagioli family who take care of La MaMa Umbria. Now the kids are grown, Elisa and Loriano are grandparents, Francesca is an expert pastry chef and Davide has continued in his father’s footsteps. But the garden and orchard at La MaMa Umbria still provide us with the nurturing fruits and vegetables we eat every day and Elisa, Maria and Adriana, Billy Clark and others are still making their magic in the kitchen, so artists, friends, family and other visitors can enjoy the bounty. This cookbook has been in the works for many years. It’s an idea that some people suggest each year. Thanks to Maria Garbagnati for having the vision to shepherd it through to completion. We invite you to sample the recipes, so you, too, can get some sense of the power and pleasure of Umbrian cuisine, La MaMa style! David J. Diamond