A Taste of Tuscany with Bookings For You and the Giovannini family

One of the many things I love about blogging are the varied opportunities it provides for my family and I.  In the summer we enjoyed a very memorable fun week exploring Lake Maggiore in the Italian Lakes and stayed in this stunning villa owned by Jo, from Bookings For You.  Next month Jo has kindly invited myself and 13 of my fellow family travel bloggers to stay at this luxurious nine bedroom villa in Tuscany – Country Relais & Spa Le Capanne…

Since booking the trip I’ve been thoroughly looking forward to boarding the plane for a (child-free!) few days relaxing in the villa spa and sightseeing around Florence and Siena.  Until last week though I hadn’t given much thought to the food we will eat whilst in Tuscany.  Sure I had expected to dine on some delicious pizzas and pastas but I certainly hadn’t expected to be dining on food cooked by Italian master chefs!  Last week I was invited to meet the Giovannini family who own Le Capanne. I learnt that the family are renown throughout Italy, France and Germany for their traditional Tuscan cooking and baking. Husband and wife team, Giancarlo and Fabiola, and more recently their son Dario and his wife Vera, have spent the last 32 years pursuing their passion for locally sourced, delicious Tuscan food by building a thriving events catering business and running the oldest pastry shop in Volterra, Dolceria del Corso.  

The reason for meeting the Giovannini family was to take part in an Italian culinary masterclass, it was the perfect chance to get a preview taste of what to expect during my upcoming stay in Tuscany.

Authentic Tuscan Food

Over the day we were guided through the process of cooking a delicious four-course traditional Tuscan meal.  We started with Antipasti – Bruschetta Toscana (fresh bread with extra virgin olive oil, rubbed with raw garlic, and seasoned with crushed salt and pepper); Bruschetta al Pomodoro (bread with tomatoes, garlic, extra virgin olive oil, salt and pepper); and Crostini con Fegatini (Chicken liver crostini).

For the Primi Piatti (first course) we were treated to a masterclass in preparing and cooking fresh pasta.  The family made it look very easy. I’ve yet to try it myself again at home but I already know that ‘fresh’ pasta from the supermarket is never going to match the exquisite taste and texture of the pasta I experienced last week!

Ravioli Ricotta e Spinaci con Pomodorini Pachino e Basilico (ravioli pasta stuffed with spinach, ricotta cheese and served with a basil and cherry tomatoes sauce)…

and Pici all Estrusca (homemade pici pasta with eggs, garlic, pecorino cheese, extra virgin olive oil, parsley, mint, basil, salt and pepper.)

The Secondi Piatti (second course) was Coscio di Cinghiale agli aromi con Olive (leg of wild boar stuffed with lots of garlic, pork rind, herbs, black pitted olives and baked in the oven on a low heat for three hours).  I’ll be honest I was a little dubious about the wild boar dish, it’s not a meat I have tried before. The boar had been caught on the Giovannini estate and drove across to the UK with all the other authentic Italian ingredients, (I told you the family were pro’s and passionate about the high quality of their food didn’t I!)  I have to say the wild boar was absolutely delicious, it literally fell off the bone and the olive and garlic sauce was superb and the perfect accompaniment.

Although I was very full by this point it would have been rude to not try the dolci (desserts). Giancarlo and Fabiola demonstrated their pastry shop speciality –  Millefoglie Creama Chantilly e Frutti di Bosco (a traditional Italian cake with cream and berries usually served at weddings and special occasions).   Dario and Vera also showed us the old fashioned way to make Tiramisu, expertly dipping the lady fingers into the coffee and covering with a mascapone cheese, eggs and sugar mixture.

The main lesson I took away from the Italian cuisine workshop is that the quality of the ingredients is of vital importance.  Considering it was for a four course meal we didn’t use that many ingredients, but the ones we did use were of the best and freshest quality.  Fresh herbs, fresh bread, organic meat, juicy ripe tomatoes… the staples of a delicious, authentic Tuscan dish.

If you fancy trying this authentic Tuscan food for yourself you can find the full recipes here.  

After spending the day with the Jo from Bookings For You and the Giovannini family I literally cannot wait until my trip to Tuscany next month.  Check back soon for my full review of Country Relais & Spa Le Capanne and tips for visiting Florence and Siena.

Details – Country Relais & Spa Le Capanne is available to book through Bookings For You from €6,000 per week in low season.  The old farmhouse was fully restored in 2015 and provides luxury accommodation for 22 people with 9 bedrooms.   The villa is particularly well suited to family gatherings and weddings, set in extensive gardens with a private spa and swimming pool.The villa is just a short drive from the historic town of Volterra and San Gimignano, Florence, Siena, Pisa and Livorno are all approx. an hour drive away.