A day in the life of a Flavours host...

A native australian but a true Italophile - Jessica is our host in Tuscany at both our Villa Toscana and Villa Maria properties. We asked her to give us the lowdown of a day in the life of a Flavours guide.

6.30 Its always an early start! The day starts with opening up the villa so that the more energetic guests can take an early morning dip while I prepare the breakfast. The all important espresso maker is put to work while I make a fruit salad and bake the croissants. Today, un-surprisingly the weather is beautiful so I set the table on the terrace over-looking the breath-taking views of the Lucca plain. As the first few guests emerge I get busy making the coffee!

9.00 While the guests munch on breakfast I set up the cooking lesson. Today we're making Ravioli, so it's rolling pins at the ready!

10.30 After a leisurely breakfast the cooking begins. This weeks group is a nice mix of ages, there's five people, the youngest Sally (32) is a lawyer from London, while the oldest (early 70s - I don't ask ages) Tony is a retired Maths teacher. Anyway the lessons are always fun with plenty of laughs!

12.00 After the lesson is over I set the table and it's time to eat! There's nothing better than enjoying the fruits of our labour looking out over the stunning Tuscan landscape! Always the favourite part of my day!

2.00 With a full belly we head out to Lucca for a day of sightseeing. Lucca is a lovely medieval town which never feels too touristy. There's some stunning shops and plenty of chances to while away the hours people watching in one of the many pavement cafes. After flashing the cash on some new Italian boots (a girl can never have too many) I go to meet the rest of the group by the famous Piazzo Antiteatro.

8.00 With the whole group accounted for we set off for dinner at 'Ammodonostro' - which translates to 'In our own way.' It's a great little restaurant that takes classic Tuscan dishes presenting them in a contemporary way.

10.30 We head back to the villa with our driver Nicola. Some of the group fancy a quick nightcap, so I get the Vin Santo out. Not that I mind! It's a lovely way to end the day, unwinding and chatting looking out over the unspoilt landscape of the Lucca plain.

11.00 After making some early preparations for breakfast it's definitely time for bed! Buona Notte!

Autunno, autumn in Tuscany

Autumn is when you can find the most rich flavours in Italy. The intense heat of July and August finally lets up leaving us with vegetables that taste of the golden sunshine and lucious green landscape of this famous region.
This is a time to enjoy the famous truffles and drink local red wines - perhaps while sitting on a terrace watching the landscape change with the leaves from emerald green through burning red and finally to yellow. In Autumn Italy slows down, la dolce vita takes a different pace and before you know it you've been tricked into winter.



We recommend spening an afternoon driving the meandering roads until you come across a restaurant specialising in porcini mushrooms. During autumn the porcini are predominantly local, or "nostrali" in Tuscany. Rainfall, temperature and exposure of the sun are the main factors effecting the growth of mushrooms in the forests, so it's always better to ask if it's been a good year.


Why not explore the forests and hills of Tuscany when the olive groves and vine yards are buzzing with activity and laden for harvest. The autumn food in Tuscany retains the warmth of the summer - it's a perfect time to have a cooking renaissance!


Flavours offer Italian cooking holidays at two venues in Tuscany, Villa Maria (close to Florence) and Villa Segalato (close to Lucca). Flavours also offer Pilates and Painting holidays in Tuscany.

For more details visit www.flavoursholidays.co.uk

How to make Baccalà with Leeks

Baccalà with Leeks is a typical recipe from the Tuscany region of Italy.

This recipe is featured on our Tuscan Cookery Holidays. Flavours Tuscan venue is located on the Forci Estate which is surround by vineyards and olive groves. If you have any queries regarding our Cookery Course in Tuscany, please don't hesitate to get in contact with us, or you can also order our 2008 Brochure online.

Ingredients

1 portion of Battuto

1-2 pieces of Baccala (dried, salt Cod)

1 Glass White Wine

4 Chopped Leeks (white part only)

200g fresh small Tomatoes, chopped

Instructions
Prepare the baccala by soaking the cod in cold running water for 48 hours to remove the salt (or overnight for pre-washed baccala)
Skin, bone and flake the fish and add to the gently fried battuto When the cod is golden add the wine and simmer gently until reduced by half
Add the chopped leeks and simmer for 5 – 10 minutes and then add the fresh chopped tomatoes
Simmer for 50 minutes to 1 hour