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far as I could make out, there were no organisations as there were in Britain to make their life more supportable. No volunteer ladies dishing out fish and chips to them, and great squelchy, jam sandwiches, and cups of orange-coloured tea, and, saying ‘Hello’ and asking where they came from, making them feel that they were doing something worthwhile which somebody cared about. They were like souls in limbo or a lot of untouchables in Hindu India, lost in the low-lying ground which no one ever visited, somewhere between the railway workshops and the cantonment.
    By prison standards, the food in the orfanotrofio was good. The official rations were not abundant for non-manual workers, which is what we were, and without anything to augment them they had a lowering effect, especially in the previous camp where the British cooks had usually succeeded in making the worst of them – their version of pasta al sugo being particularly loathsome; to me it always smelt of dirty dish cloths.
    But here, at Fontanellato, for the first time since I had been captured, there was a regular supply of Red Cross parcels and instead of the parcels being issued complete for us to make what we would of the contents, as had been done in other places, here all the cookable food was removed and prepared in the kitchens. This was much more civilised than keeping a lot of open tins under one’s bed, as some of us had previously done (the Italians never allowed us to have unopened tins in case we hoarded them for an escape) and risking death by eating the contents of a tin of disgusting meat loaf that had been open for two or three days or, even worse, spending ages on all fours blowing away at a stove made from old tin cans, stoked up with bits of cardboard or, in extremis , pieces of bed board from the bottom of our bunks, as many had done in the past.
    Drink and supplementary food were bought on the black market, which was even more extensive and better organised than it was in Britain, and a special float of Red Cross cigarettes was kept for this purpose and for the general corruption of the Italian camp staff, by responsible members of the British administration, ex-bank managers mostly, to whom this sort of thing was second nature.
    Officially, we were allowed one tot of vermouth and one of wine each day by our administration, which was all that could be allowed if, in theory, everyone took their ration; but you could always buy other people’s ration tickets with cigarettesor chocolate if you preferred drinking to smoking. Because of this there were some good parties and some rather awful ones too.
    The very first lieutenant-colonel who was sent to us, previously we had scarcely anyone above the rank of captain, gave a memorable one.
    ‘Well, good night gentlemen,’ he said when most of the drink was finished. ‘Time for bed.’
    He opened the door of a tall cupboard which stood against the wall and walked into it shutting the door behind him, presumably under the impression that he was entering his own room. By the time it had been forced open, which was difficult because his rather ample trousers had caught in it, he was fast asleep. He was a nice, high-spirited old man, much too old in years to have been captured fighting in the Western Desert.
    The wines were strange, dark and repulsive with various chemical additives, what the Italians call vini lavorati , worked on, primitive harbingers of the more sophisticated, doctored wines which rarely contain any grapes at all and which have made the Italian wine industry the byword that it is today; but like meths drinkers we enjoyed them better than no alcohol at all.
    There was even a bar in which these concoctions were served, high up in a sort of minstrels’ gallery above the chapel, which was used by the more staid prisoners to play bridge, and on Sundays for church services. We were forbidden by the Italians to look out of the windows of the bar which faced the road to the village, and if