More from our blog
See all blog postsThe irises 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…
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…
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