Autumn is maybe the most exciting time to cook in Tuscany!
There are all kinds of fall treats like freshly-pressed olive oil, roasted chestnuts, "novello" wine, and different kinds of squash that you can use in all sorts of recipes from soups to ravioli!
Cavolo nero is a special kind of dark-green kale with long narrow leaves that grows here in the cooler months and has a wonderful rich flavor, perfect for stews on a chilly day!
If you've never tried fresh olive oil, it's worth flying over to Italy in November just to try it! Full of sharp flavor and bright green in color, it's amazing on salad, a topping for cooked beans and veggies, or just to drizzle over bread!
Academic Director and Professor of Visual Arts