Curiosity, an insatiable desire to learn and to share traditional territorial tastes with friends and like minded foodies, has over the course of many years, brought us into personal contact with amazing local growers and producers young and old, all humbly sharing a passion to produce according to the rhythms and truths of nature. With generosity and probably amusement, they have allowed us into their lives, to milk their goats and participate in the transformation of the milk into squidgy white cheeses; to pepper prosciutto’s, knead and bake the daily 5a.m. bread; light up wood ovens; watch the hunters preparing wild lunches in the woods; pluck ducks; pick olives; gather chestnuts for smoke drying; harvest and press grapes; help with the preparation of village feasts for hundreds of hungry connoisseurs; stir the copper pots of chestnut flour polenta; and pop in and out of kitchens, from that of our local priest to those of the Tuscan hill villagers.

We know how lucky we are to be living in a country where ‘O km’ primary ingredients are the first rung on the culinary ladder; where it is still possible to drive around our local hills and valleys, pick up freshly made produce and chat to the producers, growers and farmers. Every shopping trip is still a thrill even years on. Cooking in a country where ingredients are so closely identified with the growers, really makes one think about the where and how of ingredients in general. My personal philosophy is that it isn’t possible to really care about cooking without also caring about this. Or at least it shouldn’t be. Our day-out visits on the middle day of our cooking workshops are organized to give you a taste of what this aspect of food and cooking in Tuscany means.