Tuscany in the spring. It's green, lush, and bursting with flavor! We'll walk the hills and steep ourselves in fresh peas, artichokes and fava beans, fresh spinach pasta and delicious ricotta. We'll use spring herbs in our salads and soups, and find out about 'agretti' and 'cicoria'and greens of another nature.
We invite you to join us in the poetry of food. Inspired by the tastes of the Renaissance.