To a large extent, peasant Tuscan cuisine is "naturally" vegetarian - a wide variety of cereals, pulses and dairy products means that it's easy to strike a good carbohydrate/protein balance without using textured vegetable protein and the like, while the local fresh fruit and vegetables are bursting with vitamins and minerals.
The dairy products we use on the course are almost all from a local biodynamic farm, which uses a bacterial process to set its cheese (i.e. no animal rennet). The eggs we use are from organic farms in the area, and are as free-range as it gets!
On a typical vegetarian course, you would cook some of the following dishes. These would of course depend on the season: warming vegetable soups with cavolo nero and beans in the autumn, chilled pappa al pomodoro in the summer...
We share the ever-growing concerns about pesticide residues and GM foods. In the vast majority of cases, the ingredients we use are organic or biodynamic. All are fresh and locally produced. We take you to see the organic farms where the ingredients that we cook with are grown, such as cereals, vegetables and olive oil. We visit the vineyards where the biodynamic wine we drink is produced.