We spent this morning writing and talking about creativity and Julia Cameron’s wonderful book, The Artist’s Way. After lunch we designed our ceramic plates, with Helena’s expert advice. Tomorrow we will visit a local ceramicist’s studio to paint them, then Katinka will fire them so we can take them home at the end of our retreat.

We also made traditional limoncello, a potent liqueur made from lemons (recipe below). It will “cook” for nine days and we will toast with it on our last evening here.

The architecture and landscapes in this part of Tuscany are stunning—everywhere you look something extraordinary draws your eye: centuries-old villas, olive groves, soaring cathedrals with columns, statues, and murals.

Casa Fiori Chef and manager Karolina Lenart’s food is exquisite Italian—simple, organic, and delicioso. My only “complaint” is there is too much of it. Every meal consists of at least four courses—appetizers, primi, secondi, and salade. If you count dessert, it’s five.

Limoncello

Zest of eight lemons (do not grate the lemon peel; use a knife to slice the rind, being careful not to cut into the white pith)

1 liter grain alcohol (or vodka)

Place in an airtight jar at room temperature for at least eight or nine days (if using vodka, at least three weeks)

Add 1 liter water and 250 to 270 grams sugar (about one cup)

Freeze

Enjoy!