OCTOBER 8 – 10 AUTUMN RICHES 1


Two workshops to celebrate autumn produce. October is the second of my favourite months in Tuscany. The warming autumn sun and azure skies set off nature’s exuberant palette of golds and reds, often causing me to stop in my tracks.

Food loving Tuscans are anticipating chestnut flour, wild boar, and game, funghi porcini and pumpkins, fresh marbled borlotti beans so extravagantly beautiful as to seem to be the creation of an artist, and with the first frost, cavolo nero (Tuscan black cabbage).

As always our Tuscan recipes follow the seasons and their traditions, so there will be hearty soups, pasta, risottos, hunter-style rich and warming meat dishes. Robust Chianti’s as accompaniments.

‘Shopping’ for us most of the time means driving into the hills and valleys from one producer to another to choose from the day’s production of cheeses, salami, vegetables, fruits, eggs, wood oven baked bread, olive oil, freshly milled speciality flours. We come home with amazing ingredients and enriched by our chats with the producers. It’s central to our lifestyle, food philosophy and cooking. We know how lucky we are to be surrounded by these possibilities. We love to be able to give a glimpse and taste of these gastronomic realities to other food enthusiasts.

On the middle day of our two concentrated cooking days we will be taking you on this romping shopping trip in the hills and valleys surrounding us. For the rest of the time we’ll be doing a lot of cooking. At the end of every day we will put the finishing touches to our previously prepared dishes for a cosy candlelit supper.


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