But in the end it all boils down to Tuscan cuisine, with its palette of fresh ingredients, the different preparations for crostini and bruschetta toppings, the wealth of salad varieties, the sophisticated pasta sauces, and fish and meat dishes. Simple peasant dishes are prepared – for example roast rabbit and roast wild boar, or wild boar stew – as well as more subtle morsels such as stuffed courgette flowers, raw artichoke salad with rocket and Parmesan shavings, small frittate (omelettes) with porcini mushrooms or smoked salmon, torte salate (savoury pies) or vitello tonnato (veal with a tuna fish sauce). Participants in cookery courses can stay at Mulino Rotone in single or double rooms.