More from our blog
See all blog postsThe 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,…
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