Filter Workouts








Pre / Postnatal (Mamas)

Retreats Workouts Travel Diary About Join the Club

Log in to Body Holiday

Not a member yet? Join the club

Select your Subscription

Frequent retreat releases
Minimum 3 Month Contract, cancel anytime after
Frequent retreat releases

Tortino di Carciofi (Artichoke omelette)

Artichoke fields are one of the most distinguishing characteristics of the Chianti landscape and bloom all over Tuscany in Spring. Yes, bloom! Artichokes are a vegetable but the part we eat is actually a flower before it blooms. They are a rich source of folate and also contain magnesium, which is great for sore muscles post workout. Speaking of; we highly recommend whipping this up for breakfast after your Tuscan workouts. Serves 2.


  • 4 Artichokes Morellini or Violetti (preferable if available) or 1 can
  • 4 eggs
  • 8 sliced green olives
  • Soft goats cheese
  • Extra Virgin Olive Oil
  • ¼ cup of milk / almond milk
  • Fresh parsley
  • 1 lemon
  • White truffle to garnish (optional)


    1. Press play on your Tuscany Radio.
    2. If you are using canned artichokes, skip to step 4. If you are using fresh artichokes, take off the outer tough leaves. Then, cut off the top point of the artichoke and half of the stalk. Remove the rough skin from the stalk. Cut in half. Prepare a bowl of cold water and the juice of one lemon.
    3. Cut the trimmed artichoke lengthways in 1cm thick slices and place into lemon water bowl. This will prevent the artichokes from discolouring.
    4. Mix the eggs and milk, then add the olives, ¾ of the parsley and salt and pepper.
    5. Heat the pan over medium-high heat and add olive oil, then place half of the cut artichokes flat on the pan. Flip once golden and crispy then pour over half of the egg mixture. Once fully cooked, flip (or fold in half). Repeat.
    6. Serve with crumbled goat’s cheese and leftover fresh parsley. Add white truffle to really indulge!

Buon Appetito!

If you haven’t already, immerse yourself in a well-rounded Tuscan lifestyle with our Tuscany retreat.


Pan Con Tomate, Menorcan Style

Pan con Tomate is a beloved Menorcan favourite that embodies the simplicity and deliciousness of Mediterranean cuisine. This traditional dish, also known as “pa amb tomàquet” in Catalan, celebrates the vibrant flavours of ripe tomatoes, fragrant garlic, and quality olive oil atop crusty bread. Originating from Catalonia but cherished throughout the Balearic Islands, Pan con […]


La Pomada: The Drink of Menorca

Menorca has its own local gin tradition dating back centuries, rooted in the island’s rich history and unique cultural influences. The tradition of gin distillation in Menorca is believed to have been introduced by British forces stationed on the island during the 18th century. At the time, gin was a popular spirit among British sailors, […]


Menorcan Oliaigu

Born from the necessity to utilise locally abundant ingredients, this hearty soup showcases Menorca’s bounty of fresh produce, including tomatoes, capsicums, potatoes, green beans and figs. The inclusion of chickpeas, a staple legume in the Mediterranean diet, further underscores the dish’s connection to the region’s gastronomic traditions. Beyond its ingredients, Oliaigu embodies the spirit of […]