Tuscan Cooking Workshops
Our fixed date workshops are inspired by the comments and suggestions of people who have already participated and even come back for more.
Being in our fifth year we have learned that everyone who comes to participate has different requirements. This means that very often we prepare a personalized workshop for people whose lifestyles and culinary ambitions don’t accommodate the dates or doings of our fixed workshops.
Cooking Workshops in traditional Tuscan cuisine are always with Elizabeth, with Marco dipping and chipping in, when his vegetable plot and bread-making allow; always with fresh seasonal vegetables and fruit, locally grown beans and pulses, farm eggs, sheep and goats cheeses, stone-ground speciality flours, quality meat from the local fabulous family butcher, hedgerow herbs and whatever is going in the kitchen garden. There is always an eye to local, organic, traditional produce, always dark green spicy extra virgin olive oil from the surrounding hills, in, over and part of everything.
Wine is part and parcel of daily life. We are surrounded and totally spoilt by so many producers with names of international repute. It is a presence in our lives, our workshops and around the table, just as much as food.
With two fully equipped kitchens at Il Mulino – the original characteristic watermill kitchen and the professional restaurant kitchen, both dominated by long Carrara marble-top tables, there is space and equipment to prepare Tuscan dishes in plenty and often we will leave pasta or gnocchi to dry on the table of one kitchen and pop into the other kitchen to continue.