100 students, 10 classes, 4 market visits, and a lot of leftover magic. Come see what spring looked like in our Tuscan cooking school, and discover our favorite seasonal recipes.
I have to say I find you amazing. I've written about food, I've cooked and devoured food, so I'm in awe of your talents as a food writer and—although I've not sat at your table—as a cook/chef extraordinaire. Brava, Brava, Brava!!!
The photos are glorious! I want to come!
I love your writing Giulia! You make even broccoli sound delicious 😄
My word this looks delicious and busy!
Loved every part of this post -Looks like an incredible experience!
I didn't know this about robinia! Thank you - I shall go in search
I have to say I find you amazing. I've written about food, I've cooked and devoured food, so I'm in awe of your talents as a food writer and—although I've not sat at your table—as a cook/chef extraordinaire. Brava, Brava, Brava!!!
This fried sage leaves look absolutely beautiful. Loved reading your April recap!