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Go to the produce area (or even better a farmer’s market) and seek out the freshest zucchini. The bright orange...
Summer is not quite here, but it’s getting closer, and so to is all the wonderful fresh, local produce we...
You may now know we’ve started a newsletter at the Olive Press Kitchen! Featured in our first edition is our...
We often feature traditional gnudi, a Tuscany pasta that was a staple of kitchens everywhere since the times when supplies...
It’s never easy to leave the Mulino where everything in our professional kitchen is carefully in place. But when asked...
Our signature cooking class in Tuscany–which spent more than a decade as the premier cooking class in Lucca—has grown to...
With 20 years of experience cooking in Tuscany, the Olive Press Kitchen understands the timeless excellence of the regional cuisine....
The Olive Press Kitchen was pleased to host writer Joanne Marino Bartram of Two Parts Italy at Il Mulino for...
The time for plain Bruschetta in Tuscany is November when the new olive oil is to be sampled. Bread is...