We are pleased to announce that we have joined forces with Rob Gould, The Cotswold Forager and will soon be taking bookings for Foraging experiences in Tuscany. Rob has a vast experience and knowledge of the natural food which is grows all around us – and has an exceptional array of dishes to introduce and a variety of storing and preserving methods to share. Please see below the exciting itinerary for the Tuscany trip.
Rob Gould, The Cotswold Forager
Depending on the number of people attending this experience, the scheduling may vary slightly
Day 0 You will be collected from the airport and transported to Toscana Holiday Village, where you will have the remainder of the day to yourself, to either explore or to relax. In the evening there will be a meet and greet in the onsite restaurant with drinks and food, where you will be introduced to Rob and Leon, plus the other guests attending the experience.
Day 1 (Thursday 23rd April) Your first day will start, over breakfast, with a discussion of the itinerary for the experience. You will also get proper introductions to both Rob and Leon, where they will talk about, amongst other things, the way they both separately look at the whole ‘experience of food’, and how they have evolved the way they work together as part of a creative process. They will also talk about the significance of foraging and true seasonality on Italian food, plus their relationship with the use of pasta, curing meat, pizza, bread and of course the whole of Cucina Povera.
There will then be a practical, kitchen-based workshop, focusing on pasta, gnocchi and pizza making, along with some delicious yet simple sauces, which will form the basis of a communal lunch.
In the afternoon you will travel to a picturesque hilltop village, with amazing views over the local countryside, followed by an afternoon spent exploring the local foraging habitats. This will be followed by a Tuscan inspired evening meal.
Day 2 (Friday 24th) Breakfast, followed by a trip to Pisa to see the Leaning Tower. You will have time to explore Pisa further if you choose, although both Rob and Leon will be happy to guide you in checking out the local area for some amazing urban foraging treats.
Late morning you will travel to an expansive and hugely beautiful local nature park, where you will enjoy a delicious lunch. This will be followed by a long afternoon of exploring the park, including an amazing guided tour, where you will observe multiple wildlife habitats, plus get the opportunity to do a spot of coastal foraging.
Day 3 (Saturday 25th) Breakfast, followed by a visit to a local foraging spot, where you will seek out the finest spring greens and edibles. These will go on to become part of a beautiful and typical Tuscan lunch.
In the afternoon you will travel to Florence. You will have the opportunity to join Rob and Leon at the university botanical garden where you will investigate the displays of native edible and medicinal Tuscan plants, as well as visiting a market to see the variety of foraged foods that are sold locally. After some free time to explore the city, you will enjoy a meal at a local restaurant, before returning to Toscana Holiday Village for a nightcap, if you wish.
Day 4 (Sunday 26th) Over breakfast you will have a chance to chat with Rob and Leon, as well as to ask any questions that you have from the previous day. Then you will head off for a forage and a visit to the home of some local beekeepers, where you will learn all about the life cycle of bees, plus their relevance to foraging, and how important your actions whilst out in nature are. You will also get the chance to visit the hives themselves to see the beekeepers in action. This will be accompanied by a delicious lunch incorporating various different honey types, plus other regional produce.
The afternoon will be spent with Leon and Rob making your own foraged liqueurs and aperitifs, as well as non-alcoholic cordials and syrups
In the evening you will sit down for your final meal of the experience, a true wild food feast, which will make full use of the local seasonally available forageables, plus amazing regional produce.
Day 5 Flights home, or continuation of stay until departure.