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In a Chianti farmhouse kitchen

Sally, one of our fellow travellers, in the kitchen of her apartment in the villa where we stayed. She's preparing porcini mushrooms our friends Rita and Enrico had just picked for us that afternoon in the nearby woods.

We all had fun trying the typical rural dishes taught by the women of the cooking school, Mimma, Marisa, Lele and Simonetta. The cooking lessons began with a trip to the local market to select the produce and meats that would become a sumptuous dinner for twenty that evening!
Tender young artichokes still dewy from their early morning trip to the market attract our attention, as do the black and white truffles carefully nestled in a bowl alongside robust local cheeses.
Restored with a cafe latte after the market, we head into the kitchen. . .
Zucchini blossoms are a market favorite throughout Italy. Stuffed or sauteed, they are a lovely addition to many an Italian meal.

A heavy-duty cheese grater is an indispensible tool for the Tuscan cook.

Turning up the heat we produce these savory delights. Cippolini, small flat sweet onions, are sauteed into a carmelized perfection. They go well with porcini mushroom risotto, finished with a curl of local pecorino cheese.
Inspired by the wonderful local ingredients, Kelly, below second from left, a fellow traveller and professional chef, created this luscious fig and pomegranate cake for a group celebration dinner on one of our last evenings in Tuscany.
We students toast the spirited women of the cooking school who took us into their lovely Tuscan farmhouse kitchens for a gustatory celebration.

Time to take off the aprons and settle in for some serious eating!

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