The iris is ris! Springtime at the Watermill
Some beautiful warm, sunny days around Easter and into April have enabled us to enjoy lunching and dining a fuori with friends on our Riverside Terrace, under the blue Italian…
Blog Archives
The Watermill cucina – An added delight to our creative courses: 10. Pappa al pomodoro
Pappa al pomodoro. Serve in serried ceramic spoons for a truly Tuscan taste: We have been tempting you in recent weeks with some of the extra pleasures you’ll enjoy during…
The Watermill cucina – An added delight to our creative course: 9. Torta di cioccolato da Capri
In this blog in our series about the special food at the Watermill, we present a chocolate cake made without flour, from a recipe that originated in the island of…
An Italian dish that’s all Greek to me! The Watermill cucina – An added delight to our creative courses: 8. Aristà di maiale
It might have made more sense to call it arrosto (r0ast) or even arrostito (roasted), but the Italians call their delicious pot-roasted loin of pork aristà, tracing the name to…
Happy to compete and wanting to win. How ‘lefties’ survive in a right-handed world
It’s a curious thing, but even after eons of evolution we left-handers still make up about one-tenth of the world’s population. Is it because we are just ‘ornery’? You would…
Bronzino would not have recognised it. The Watermill cucina – An added delight to our creative courses: 7. Panzanella al mulino
Bronzino, perhaps the brightest Renaissance portrait painter, had a dull life when it came to panzanella. The trouble was, Columbus hadn’t discovered America yet. Panzanella is a traditional Tuscan salad,…
We’ll cut ourselves in four and go the extra mile to bring you the best at the Watermill
You’ll find the hospitality the Watermill second to none and we’ll cut ourselves in four to make sure you are well looked after. Not literally, of course, but ci faremo…
The Watermill cucina – An added delight to our creative courses: 6. Involtini di pollo
As well as inspired tuition, warm hospitality, beautiful accommodation and stunning locations, one of the extra pleasures you’ll enjoy on a Watermill creative course is the food. We offer you…
Colourful language, or why the Italians go green when they are in the red
Most languages have colourful expressions, and many of them are much the same: we’re green with envy, while Italians talk of verde dall’invidia; if we want to be clear we…
Happy Lupercalia: was this the boisterous precursor to St. Valentine’s Day?
I don’t know about you, but I’m not planning to sacrifice a goat today nor, fun though it sounds, run semi-naked through the city flaying bystanders with strips from the…
The Watermill cucina – An added delight to our creative courses. 5. Fennel baked in white wine, cream and parmesan, with a pistacchio/breadcrumb topping
One of the extra pleasures you’ll enjoy on a Watermill creative course is the food. So, we have been serving up a series of blogs about some of the special…
Easy to make, good to look at, great to taste! The Watermill cucina – An added delight to our creative courses: 4. Parmesan lollipops
You may remember that in a previous food blog, on tiramisù, we boasted about one of our longest-ever opening sentences: no fewer than 40 words. Today, we proudly present our…