As the days shorten and the cold creeps in, it’s time to think about changing our routine to embrace the season. Interior designer Erin Quinlan Quiros shares a few of her favourite fall essentials.
Autumn means cashmere and there’s no place better than Chianti Cashmere, the first cashmere goat farm in Europe that was founded by Nora Kravis in 1995. Book a group visit and learn about the basics of cashmere goats, how the fiber is harvested and processed into a finished garment such as the softest blankets, hats, gloves and scarves.
For more family-friendly fun, venture out to Il Regno delle Zucche on the grounds of Villa Montalvo near Campi Bisenzio. Marvel at the pumpkin sculptures before carving a squash, enjoying the play area and indulging in some typical (and less typical) Tuscan food. Or just stay at home and get creative by filling a pumpkin with flowers or greens like rosemary fronds and olive branches from your garden.
Design your own fall-inspired scent for your home at the newly inaugurated Olfactory Library at Profumoir by curator Daniele Cavalli and master perfumer Sileno Cheloni in central Florence, which invites you to discover the art of layering through the olfactory notes of perfumery.
Hug a warm drink. Sipping an assortment of herbal teas or hot chocolate is a quintessential fall activity. I love Florentine institution Rivoire, which welcomes both tourists and sophisticated locals savoring the world-famous cioccolata calda based on its own blend of chocolate following a secret recipe. Pop into the La Via del Tè tea room in the elegant Palazzo Frescobaldi along via Santo Spirito for teas and infusions galore. It’s the ideal place to catch up with a friend in taste and style.
Make a fall-inspired cheeseboard with roasted pear bruschetta
Preheat the oven to 190°C. Wash the pears, remove the cores and seeds, and cut them into slices, about 6-8 mm thick. Place on a baking tray lined with paper. Brush all over with a mixture of melted butter and ground pepper. Bake for about 30 minutes. Bake slices of bread in the oven with the pears for 10 minutes on a separate baking tray below. Work the goat’s cheese or ricotta with a fork to make it softer. Spread over the toasts. Place the roasted pears and sprinkle with salt and thyme leaves. Complete with some chopped walnuts. For an extra touch of sweetness and delight, drizzle a little honey on top.
