The Watermill’s cookery course: What will be in the garden in August, and what will we do with it

The Watermill at Posara for painting, knitting, yoga, cookery holidays/vacations, Tuscany, Italy.

Tomatoes fresh from the Watermill garden. Will there be enough for passata?

Although it is only March, Lois and the team of cookery experts are already looking forward to August, when we are running The Watermill’s first-ever cookery course, and thinking of what we will do with all the produce from the garden.

We’ll be eating a lot of it fresh, of course, but Lois says: “In August, we begin to think about preserving the excess of our produce, ready for the Winter months.  The last of the zucchini will be bottled, for example, and we might make passata with our tomatoes (although there aren’t usually many left after we’ve eaten them fresh!).”

The Watermill at Posara for painting, knitting, yoga, cookery holidays/vacations, Tuscany, Italy.

The grapes will be ripening on the vine verandah

She adds: “We’ll make a compote with the plums for bagging and freezing and enjoying later with breakfast cereals, for example.  And we’ll boil up a fragrant, jewel-like rosemary-and-grape jelly with our young uva fragola, for eating with fresh pecorino or roasted meats.  Herbs are usually rampant by this time (parsley, thyme, marjoram, sage, mint) and so we dry them and store them for use later.”

Why not join us and help prepare all these delicious delights and more on our unique cookery course, which we’ve called L’arte di mangiar bene, the art of eating well. This lies at the heart of the Italian lifestyle — and that’s just what you’ll enjoy on The Watermill’s first-ever cookery week. ITINERARY page Mirella in kitchen croppedYou’ll learn the secrets of healthy eating from Lois and The Watermill team, among them an Italian grandmother (Mirella, to the right), an organic farmer and our gardener’s wife Marida. You’ll choose freshest local ingredients (we’ll pick many of them ourselves each day) and prepare them deliciously for the table.

We’ll visit markets, vegetable gardens, olive groves and vineyards. The Italians are the healthiest people in Europe and this is due not just the quality of the food, but to la bella vita italiana, the relaxed lifestyle which means taking Panzanella 1time to talk to friends and to enjoy their company, not least in convivial meals around the dining table. You’ll be savouring all that, too.

Over the years Lois Breckon and The Watermill team have built a reputation for theThe Watermill at Posara for painting, knitting, yoga, cookery holidays/vacations, Tuscany, Italy. quality of their food and we’re keen to share our secrets with you, from antipasti to dolci – and dozens of mouth-watering, freshly prepared, health-promoting dishes in between.

 

 

The Watermill at Posara for painting, knitting, yoga, cookery holidays/vacations, Tuscany, Italypanzanella19-26 August – L’arte di mangiar bene 

with Lois Breckon, Ingrid Fabbian and The Watermill team

To learn more about this delicious cookery course, please click here

A colourful corner of the walled garden

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