Castello di Potentino
The White Cottage Bakery's Tuscan Baking Retreat April/May 2021
Starts on: Friday, April 30, 2021
Ends on: Thursday, May 6, 2021
Price: Starting from €1.800,00 EUR - €4.800,00 EUR based on available rooms and number of guests, fill out the form for total price.
Owing to the COVID-19 risk to travel, we are not requesting a deposit for this course until 6 weeks before the event when payment will be requested in full. If you decide for any reason not to come before that time, please let us know so that we can free up the bedrooms for other guests.
Tuscany in Spring. The leaves will be in full shoot, the last of the wild asparagus will be popping out around the olive trees, and there might be fresh broad beans in the vegetable garden. Join us for 5 days (6 nights) of baking in the ancient castle kitchen at Potentino. Using seasonal ingredients from the surrounding hillsides and local antichi (heritage) grains, together we will bake the traditional regional breads of Italy.
Working with a variety of different grains, from the ultra-fine flour of grano tenero, to the hard durum wheat from the south of Italy, we will bake breads, savoury biscotti and a variety of sweet pasticceria favourites. And of course, we have to make fresh pasta!
Your week will include:
Making regional breads, such as Pane Toscano, schiacciata, Pane Pugliese, tarallini, ciamballe and rondelle using a traditional biga, and locally grown antichi grains.
A visit to a nearby water-mill, still producing stoneground flour for the local area.
Making cantuccini and biscotti with a visiting local artisan.
Making pasta in the castle kitchen with fresh Potentino eggs and olive oil.
Wine, salumi and olive oil tasting from the estate and local region.
Making pecorino and ricotta with the cheesemakers whose sheep graze on the local hillside.
Foraging for wild herbs and salads.
Mid-week visit (and swimming possible) to the hot springs and a day of sightseeing and relaxation.
Spring is a wonderful time at Potentino, when the valley begins to shrug off its winter colours and everything is vibrant green and the dawn chorus is particularly loud- the nightingales may even have arrived from Africa. Come and join us at this special time, learn traditional Italian baking techniques and share with us nature’s glorious bounty.
Helen Underwood is based in the UK where she runs a Baking School from her farmhouse in the Cambridgeshire countryside. She now exclusively teaches, having run an award-winning bakery for many years, specialising in sourdough and the use of heritage grains. She champions local millers and her work emphasises the importance of provenance, seasonality and sustainability. She runs workshops throughout the year and works as a breadmaking consultant both in the UK and in Europe.
- Full board including all wines and lodging at the castle for seven nights
- Daily bread making classes with Helen and her team
- Excursions to:
- Il Silene, to see local Michelin starred chef, Roberto Rossi's, Panettone making
- A visit to the local flour mill
- Tasting of Castello di Potentino's wines, with winemaker Charlotte Horton
- Olive oil and salami tastings
- Cheesemaking with Luisa and Emiliano of Caseificio Murceti who graze their sheep in the pastures around the castle.
Transfers and transportation are not included but can be arranged upon request.
Optional Italian classes (for all levels), Massages, personal fitness can be organised upon request for a supplement.
If you have any questions before booking do not hesitate to get in touch via email. Alexander will be available to help you with all your needs.
Owing to the COVID-19 risk to travel, we are not requesting a deposit for this course until 6 weeks before the event when payment will be requested in full. If you decide for any reason not to come before that time, please let us know so that we can free up the bedrooms for other guests. If you decide to pay now, your booking is fully changeable.