January 13, 2017

Italians love their food and so seasons are very important. September starts the porcini mushrooms season, alongside the grape harvest – Vendemia

In November, Tuscans celebrate the wonderful white truffle and during several weekends, the whole hills-side village of San Miniato is surrounded in the aroma of truffle. All the restaurants create menus with the wonderful truffle used in every dish. It is a fantastic experience.
Also between November to March the Italians pick and prune their olives. The weather in November is generally very sunny with daytime temperatures reaching mid 70’s, so lunch (& breakfast) is eaten outside but the evenings are clear and the mercury drops.

Marco, olive picker.

Sunshine on the olive nets

Another successful harvest; the process from picking the olives to seeing the oil appear from the frantioio (olive press) machine is magical and has a lovely atmosphere with all the old boys proudly bringing in their harvests.
Tuscan olive oil is generally considered to be one of the best in the world.

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