Picture wisteria-draped trellises, snowy white cherry blossoms, luscious pink gingko trees in their height of beauty. Lemon trees are wheeled out of the limonaie to drink in the warm sunshine, purple baby artichokes shoot up from the earth, lilac scent floats seductively in the soft breeze, and the hills are carpeted in primordial green. Springtime in Tuscany pierces the heart with promise, possibility, and new life.
Baby lambs frolic in the meadows, and shepherds make marzolino cheese from the milk produced by the new spring grasses and wildflowers. Wild boar can be seen grazing at dusk, fox may come up into the village in search of food, and everywhere vineyards spring to life with their first leaves and tiny green clusters of grapes.
Il Campo/Cucina takes you deep into the full experience of springtime in Tuscany, with a cheese making class at an organic sheep farm, lessons in making freshly harvested local carciofi (artichokes) battered and fried, sauteed in a skillet or cooked standing up in a shallow bath of olive oil. We will stuff and fry zucchini blossoms, make ravioli stuffed with fresh sheep’s milk ricotta and wild nettles from the woods, tiramisu with farm fresh eggs, Torta Pasqualina (a savory tart) with the first Swiss chard of the season, Zuppa di Pane, Salame (a Tuscan custard filled rolled cake), and so much more.
Il Campo in the spring will shake the tight fist of winter wide open in your heart, and open you up to a whole new way of life.
Seasonal Offerings: Summer in TuscanyMORE INFO
Seasonal Offerings: Spring in TuscanyMORE INFO
Seasonal Offerings: Autumn in TuscanyMORE INFO