In June, the kitchen at Il Sale begins to change rhythm.
The first peas arrive sweet and bright from the garden,
broad beans are gathered by hand,
wild herbs begin to perfume the tables,
and delicate edible flowers quietly find their way onto the plates.
Michele’s cooking follows the season closely —
light, elegant and deeply connected to the land surrounding Poggio.
Creamy pea veloutés become softer with fresh herbs and flowers,
broths grow greener and more fragrant,
while simple pasta dishes are finished with slow precision,
one ingredient at a time.
Even garlic flowers, picked before opening,
become part of the kitchen’s language —
small seasonal details transformed into something unexpected.
There is nothing excessive in these dishes.
Only balance, patience and respect for the ingredients.
Every plate feels connected to the garden outside:
the colours of June,
the warmth of the evenings,
the scent of herbs carried through open windows,
and the quiet beauty of summer beginning in Tuscany.
At Il Sale, cooking is never separated from the season.
It begins in the earth, passes through the hands, and arrives gently at the table.