In the kitchen, keeping up with nature’s abundance in this fertile month is a pleasurable challenge. Tuscan cuisine has always honoured the produce of the land with a plethora of fabulously flavourful recipes. We dedicate a couple of workshops in this gentle month to vegetables and welcome back the new season’s sheep and goats cheeses.

Cooking together, preparing our ingredients and building up a repertoire of Tuscan dishes to reproduce at home is, as always, central to the three days. Two concentrated days in the kitchen with the middle day dedicated to seeing the places of origin and meeting the growers and producers of some of the ingredients we use.

As the countryside is at its most magical in this awakening month, we have planned for the second day, a drive through beautiful Chianti wine country to visit a prize-winning cheese maker on her enchanting farm, then to venture along Chianti’s famous ‘white’ (unmade) roads to a hilltop village dedicated to wine making where we will relax into a wine tasting lunch menu. Returning, we will stop to shop for veggies at our favourite supplier and organic grower for the next day’s cooking.

Back home our sourbread dough may be subject to tipsy kneading at this point, and we must put the finishing touches to our light-dinner dishes mostly prepared the previous day, before sitting down to enjoy our feast, either infront of the log fire or after a dip in the pool – depending on the weather as May evenings can be variable.

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