MAY 19 – 21 LOTS BUT NON ALL VEGETABLES
Still celebrating the exciting culinary abundance of spring vegetables, cheeses, beans and pulses, we will be including some fabulous Tuscan seasonal meat dishes.
As in our two vegetable dedicated workshops earlier in the month, on day 2 we will be out in the Chianti countryside so magical in this awakening month, 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 for a dip in the pool and to put the finishing touches to our light dinner before enjoying it on the garden terrace.