Shows
The Italian Radio HourCucina Povera with Giulia Scarpaleggia | Tuscan Wisdom, Simple Ingredients & Italian SoulIn this episode, I welcome Giulia Scarpaleggia, Tuscan-born home cook, food writer, and founder of Jul's Kitchen, to explore the heart and soul of cucina povera" — Italy’s timeless tradition of transforming humble ingredients into unforgettable meals.Joining us from the Val d’Elsa countryside between Siena and Florence, Giulia shares how place, family, and memory shape her cooking philosophy. In her cookbook, Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals, is not just a collection of recipes, but a mindset rooted in sustainability, resilience, and creativity — what Italians call “l’arte dell’arrangiarsi.”Together we talk about: T...
2025-12-3052 min
Dinner Last Night (with Emma & Dimity)Giulia Scarpaleggia: How Italian Cookbook Author and Mom Simplifies DinnerWhat does an Italian mom and cookbook author really make for dinner? Tuscan chef and food writer, Giulia Scarpaleggia, joins us from her countryside home to talk about seasonal cooking, her refreshing approach to “picky” eating, frozen veggie hacks, and family food rituals. We chat about her upbringing, debunk Italian food myths, and learn how she balances motherhood, business, and tradition—one simple dinner at a time.Subscribe to our newsletter at emmafrisch.substack.com/subscribe where you’ll be entered to win a copy of Giulia’s cookbook, Cucina Povera, and a paid subsc...
2025-07-0652 min
The Crumb - Bake from ScratchTuscan Cooking and Baking with Giulia ScarpaleggiaBrian is joined by Tuscan food writer and cookbook author, Giulia Scarpaleggia to discuss her most recent cookbook, Cucina Povera, and the interesting history of Italian Cuisine.Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman Follow Giulia on Instagram: @julskitchen
2024-01-2030 min
A Writer In Italy - travel, books, art and lifeCucina Povera & the Art of Making Do with Food Writer Giulia Scarpaleggia“Cucina Povera is not just a unique approach to cooking and ingredients; it’s the highest expression of the Italian arte delle arrangiarsi - the art of making do with what you have got" - Giulia Scarpaleggia, Cucina PoveraWelcome to Episode #85,Today a wonderful conversation with Giulia Scarpaleggia about her recent cookbook Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals.We talk about the book journey of creating Cucina Povera and that lovely panforte story I couldn't resist asking about, and the food writers that have inspired Giulia on h...
2023-12-0933 min
Everything Cookbooks68: A Cookbook from the Tuscan Countryside with Giulia ScarpaleggiaMolly and Kristin talk with Tuscany based blogger, teacher and cookbook author Giulia Scarpaleggia about the concept of cucina povera and creating a community in two languages. She shares her career journey, the differences in publishing in Italy versus the U.S. and how her passion for writing and cooking developed hand in hand. She speaks on the recipe testing process, her translation method, dealing with one star reviews and the version of Italy that was important for her to showcase in this book. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEd...
2023-11-0838 min
Cooking the Books with Gilly SmithGiulia Scarpaleggia: Cucina PoveraThis week, while Gilly is talking about the roots of Italian cuisine, Cucina PoveraGiulia Scarpaleggia began her food writing career as a blogger and photographer before becoming one of the most respected writers on Italian food. Her book Cucina Povera is all about her respect for the inguity of peasant cooking which reveals the soul of Italian food at its best.Head to Gilly's Substack to hear why Giulia loves British food writers so much. Hosted on Acast. See acast.com/privacy for more information.
2023-10-2631 min
Cooking with an Italian accent2x05 - All about the traditional Tuscan sweet treats [Christmas Special]The best way to understand the Tuscan pastry art is to have a walk in Siena with an open mind, following the trail of spices, paying attention to the colours and to the ingredients of the baked goods arranged in the shop windows of bakeries, cafés, and pastry shops.The Tuscan pastry art isn’t show stopping, elegant, refined or elaborate, as you would say of the French patisserie or oven of the Southern Italian pastry art of Sicily and Naples.In this episode, we will delve into the Tuscan pastry art, discovering how seasonal it is, how...
2021-12-1530 min
Cooking with an Italian accent2x05 - All about the traditional Tuscan sweet treats [Christmas Special]Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10The best way to understand the Tuscan pastry art is to have a walk in Siena with an open mind, following the trail of spices, paying attention to the colours and to the ingredients of the baked goods arranged in the shop windows of bakeries, cafés, and pastry shops.The Tuscan pastry art isn’t show stopping, elegant, refined or elaborate, as you would say of the French patisserie or oven of...
2021-12-1530 min
Cooking with an Italian accent2x04 - Life in Salento: in conversation with Nina GiganteIn today’s episode we’re travelling southward, towards the heel of the boot of the Italian peninsula, Salento. Today’s guest is Nina Gigante, a wellness, food, and travel journalist, and a qualified holistic nutritionist. While we were in Salento to visit Tommaso’s family, I was continuously texting Nina to have advice on where to go, shop, and, guess what, eat. Thanks to her tips we discovered my favourite brioche in Salento.In the following conversation, you’ll hear us talking about what is home for Nina, what she likes about Mediterranean cuisine, and what to see, where...
2021-08-1734 minCooking with an Italian accent2x04 - Life in Salento: in conversation with Nina GiganteSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10In today’s episode we’re travelling southward, towards the heel of the boot of the Italian peninsula, Salento. Today’s guest is Nina Gigante, a wellness, food, and travel journalist, and a qualified holistic nutritionist. While we were in Salento to visit Tommaso’s family, I was continuously texting Nina to have advice on where to go, shop, and, guess what, eat. Thanks to her tips we discovered my favourite brioche in Salen...
2021-08-1734 minCooking with an Italian accent2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del SaroSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10In this episode of Cooking with an Italian Accent, we travel to the mountains to visit my friend Vea Carpi. She is a cook, a farmer, a sourdough baker, and passionate about wool. She has a maso up in the Trentino mountains and an agritourism with her family. We are both from Tuscany, but we met there, in her farmstead, where we were greeted as part of her family. We attended one of...
2021-08-1043 min
Cooking with an Italian accent2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del SaroIn this episode of Cooking with an Italian Accent, we travel to the mountains to visit my friend Vea Carpi. She is a cook, a farmer, a sourdough baker, and passionate about wool. She has a maso up in the Trentino mountains and an agritourism with her family. We are both from Tuscany, but we met there, in her farmstead, where we were greeted as part of her family. We attended one of her sourdough baking courses and learnt about her life in the mountains.In the following conversation, you’ll hear us talking about bread and wool, and wh...
2021-08-1043 min
Cooking with an Italian accent2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in GenoaIn this episode of Cooking with an Italian Accent, as promised, we have a guest that will guide us through one of the most beautiful Italian regions. This region recently filled your imagination with postcard-like maritime views, bowls of trofie al pesto and Vespa rides thanks to the latest Disney Pixar movie, Luca. Today we’ll go to Liguria.Today’s guest is Enrica Monzani, known online as A small kitchen in Genoa, food writer, soon cookbook author, and cooking class instructor in her beautiful hometown, Genoa.We talk about Liguria, Cinque Terre, and other Ligurian hidden gems...
2021-08-0341 min
Cooking with an Italian accent2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in GenoaSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10In this episode of Cooking with an Italian Accent, as promised, we have a guest that will guide us through one of the most beautiful Italian regions. This region recently filled your imagination with postcard-like maritime views, bowls of trofie al pesto and Vespa rides thanks to the latest Disney Pixar movie, Luca. Today we’ll go to Liguria.Today’s guest is Enrica Monzani, known online as A small kitchen in Geno...
2021-08-0341 min
Cooking with an Italian accent2x01 - Let's celebrate: Happy (40th) Birthday Giulia!This is the first episode of our second season, a special summer edition, a short collection of 4 episodes. In this episode of Cooking with an Italian Accent I switched role and asked our friend Valentina Dainelli, known on line as ToomuchTuscany, to be the host of this conversation: I felt it would have been much more interesting for you than listening to a soliloquy.The occasion is my 40th birthday, and we had a little online celebration. We talked about recipes and cakes, about Livia, about our job and how the pandemic affected our business. Then, we moved to...
2021-07-2739 min
Cooking with an Italian accent2x01 - Let's celebrate: Happy (40th) Birthday Giulia!This is the first episode of our second season, a special summer edition, a short collection of 4 episodes. In this episode of Cooking with an Italian Accent I switched role and asked our friend Valentina Dainelli, known on line as ToomuchTuscany, to be the host of this conversation: I felt it would have been much more interesting for you than listening to a soliloquy.The occasion is my 40th birthday, and we had a little online celebration. We talked about recipes and cakes, about Livia, about our job and how the pandemic affected our business. Then, we moved to...
2021-07-2739 min
Cooking with an Italian accent2x01 - Let's celebrate: Happy (40th) Birthday Giulia!Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10This is the first episode of our second season, a special summer edition, a short collection of 4 episodes. In this episode of Cooking with an Italian Accent I switched role and asked our friend Valentina Dainelli, known on line as ToomuchTuscany, to be the host of this conversation: I felt it would have been much more interesting for you than listening to a soliloquy.The occasion is my 40th birthday, and we...
2021-07-2739 min
Cooking with an Italian accentEP46 - A celebration of Spring in a Tuscan kitchenIn this episode of Cooking with an Italian Accent we celebrate the spring season, its produce, with asparagus, fresh peas, fava beans and monk’s bears. We celebrate fresh herbs, one of my favourite ingredients in the kitchen, and the magic of foraged wild flowers, like robinia flowers and elderflowers.This is also the last episode of the first series of Cooking with an Italian Accent. We’ll take a break to work on our cookbook, and we’ll be back during the summer with a special edition, a short collection of 4 episodes to celebrate together the season of
2021-05-1827 minCooking with an Italian accentEP46 - A celebration of Spring in a Tuscan kitchenSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10In this episode of Cooking with an Italian Accent we celebrate the spring season, its produce, with asparagus, fresh peas, fava beans and monk’s bears. We celebrate fresh herbs, one of my favourite ingredients in the kitchen, and the magic of foraged wild flowers, like robinia flowers and elderflowers.This is also the last episode of the first series of Cooking with an Italian Accent. We’ll take a break to w...
2021-05-1828 min
Cooking with an Italian accentEP45 - How to maintain a long-term relationship with your blogIn this episode of Cooking with an Italian Accent I’m going back over our past 12 years of blogging, and I’ll share with you the reasons why we still believe in blogs, and why we love it so much. I’m also sharing my tips to maintain a long-term relationship with your blog:- Write about something relevant for you.- Be authentic.- Show up consistently.- It is ok to take some time off.- Be patient.At the end of this episode, I’m also introducing our new project, a weekly s...
2021-03-2016 minCooking with an Italian accentEP45 - How to maintain a long-term relationship with your blogSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10In this episode of Cooking with an Italian Accent I’m going back over our past 12 years of blogging, and I’ll share with you the reasons why we still believe in blogs, and why we love it so much. I’m also sharing my tips to maintain a long-term relationship with your blog:- Write about something relevant for you.- Be authentic.- Show up consistently.- It is...
2021-03-2016 min
Cooking with an Italian accentEP44 - On risottoIn this episode of Cooking with an Italian Accent I’m sharing why I love risotto, and why I find it is a therapeutic recipe. When making risotto, let your senses guide you.Risotto is also a perfect example of the physical theory of everyday cooking, The Time-Work Continuum, shared by Mark Bittman in 2014.I’m also sharing the recipe for a seafood risotto, just to show you how all the elements are in a perfect symphony. The seafood risotto comes close to a seaside trip in terms of satisfaction and sheer happiness. You have the salt, fat, acid...
2021-03-0517 minCooking with an Italian accentEP44 - On risottoSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10In this episode of Cooking with an Italian Accent I’m sharing why I love risotto, and why I find it is a therapeutic recipe. When making risotto, let your senses guide you.Risotto is also a perfect example of the physical theory of everyday cooking, The Time-Work Continuum, shared by Mark Bittman in 2014.I’m also sharing the recipe for a seafood risotto, just to show you how all the elem...
2021-03-0517 min
Cooking with an Italian accentEP43 - Food and motherhoodFrom the last episode of this podcast, a few things have changed. Summer has gone, leaving space to a bright, mild Tuscan autumn, and now it is winter, well, it’s Christmas in a few hours.On August, the 28th, we welcomed Livia, our baby girl, into this world. It has been long, exhausting, and emotional beyond words. The old life, the 2019 life, seems so far away for more than one reason. I barely remember how it was before, as so many things happened that turned our life upside down.Food, as always, has been the red th...
2020-12-2313 minCooking with an Italian accentEP43 - Food and motherhoodSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10From the last episode of this podcast, a few things have changed. Summer has gone, leaving space to a bright, mild Tuscan autumn, and now it is winter, well, it’s Christmas in a few hours.On August, the 28th, we welcomed Livia, our baby girl, into this world. It has been long, exhausting, and emotional beyond words. The old life, the 2019 life, seems so far away for more than one re...
2020-12-2313 minCooking with an Italian accentEP42 - In conversation with: Irina Georgescu, author of CarpathiaSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10Before a well-deserved pause to welcome our baby girl into the world, and to get used to a completely new life, I’m so happy to share the latest episode of Cooking with an Italian accent, a conversation I had a few weeks ago with Irina Gergescu about her cookbook, Carpathia.I like how she intertwines recipes, traditions and superstitions, like when she mentions garlic, or when she says that eating horseradish be...
2020-08-171h 08
Cooking with an Italian accentEP42 - In conversation with: Irina Georgescu, author of CarpathiaBefore a well-deserved pause to welcome our baby girl into the world, and to get used to a completely new life, I’m so happy to share the latest episode of Cooking with an Italian accent, a conversation I had a few weeks ago with Irina Gergescu about her cookbook, Carpathia.I like how she intertwines recipes, traditions and superstitions, like when she mentions garlic, or when she says that eating horseradish before Easter will bring you health all year round, or when she explains that Romanian people welcome official guests with bread and salt, the first to celebrate an...
2020-08-171h 08Cooking with an Italian accentEP41 – Everything you want to know about pound cakeSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10In today’s episode we’ll be talking in details about the pound cake, known as quattro quarti in Italian. This is probably the cake I make more often, especially in its version made with extra virgin olive oil, the most appreciated during our cooking classes, but also the one I rely on when I don’t have a clear idea on what to bake.The original pound cake contained one pound each o...
2020-07-2017 min
Cooking with an Italian accentEP41 – Everything you want to know about pound cakeIn today’s episode we’ll be talking in details about the pound cake, known as quattro quarti in Italian. This is probably the cake I make more often, especially in its version made with extra virgin olive oil, the most appreciated during our cooking classes, but also the one I rely on when I don’t have a clear idea on what to bake.The original pound cake contained one pound each of eggs, sugar, flour and butter. Hence its English name, pound cake, and its French or Italian name, quattro quarti, four quarters.What you need is the...
2020-07-2017 minCooking with an Italian accentEP40 - Get to know us betterSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10We reached the 40th episode of our podcast "Cooking with an Italian Accent"! So it's time to celebrate and to recap what we’ve done so far in these 15 months spent together, what you liked the most, why we love this podcast so much and how it perfectly integrates in all that we do. We’ll talk also about who we are, what we like and what is going to happen soon in our...
2020-07-1217 min
Cooking with an Italian accentEP40 - Get to know us betterWe reached the 40th episode of our podcast "Cooking with an Italian Accent"! So it's time to celebrate and to recap what we’ve done so far in these 15 months spent together, what you liked the most, why we love this podcast so much and how it perfectly integrates in all that we do. We’ll talk also about who we are, what we like and what is going to happen soon in our lives! Join us for a little celebration!Read more: https://en.julskitchen.com/podcast/episode-40-get-to-know-us-better Get full access to Lettere dalla Tosc...
2020-07-1217 minCooking with an Italian accentEP39 - Three books about Italian cooking you must haveSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10oday we are talking about cookbooks. When I was organizing my cookbooks on the bookshelves, I rediscovered some favourites from the past that needed some more love, and realised there are cookbooks that I barely opened after the initial I-desperately-need-this-book enthusiasm. So, I thought I would share some of my favourite cookbooks here on the podcast, as you might find them interesting, too.Today we’re talking about cookbooks on Italian cuisine, bu...
2020-06-1110 min
Cooking with an Italian accentEP39 - Three books about Italian cooking you must haveToday we are talking about cookbooks. When I was organizing my cookbooks on the bookshelves, I rediscovered some favourites from the past that needed some more love, and realised there are cookbooks that I barely opened after the initial I-desperately-need-this-book enthusiasm. So, I thought I would share some of my favourite cookbooks here on the podcast, as you might find them interesting, too.Today we’re talking about cookbooks on Italian cuisine, but do not expect the last cookbooks published by new famous food writers, we’re going back to the past: in this episode, we will talk about Pell...
2020-06-1110 minCooking with an Italian accentEP38 - Our virtual Tuscan cooking classSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10Juls’ Kitchen is a family business. Tommaso and I work together to teach classes, develop recipes for clients, taking photos, producing the podcast, and writing the blog and the newsletter, along with cookbooks and articles. It has its highs and lows, but this is our job, and career. We do not have a backup plan, and, to be honest, after the hard work it took to get where we are, I do not wa...
2020-05-2710 min
Cooking with an Italian accentEP38 - Our virtual Tuscan cooking classJuls’ Kitchen is a family business. Tommaso and I work together to teach classes, develop recipes for clients, taking photos, producing the podcast, and writing the blog and the newsletter, along with cookbooks and articles. It has its highs and lows, but this is our job, and career. We do not have a backup plan, and, to be honest, after the hard work it took to get where we are, I do not want to change my job, as this is what brings me joy, what I am good at.That’s why we had to rethink our offer to c...
2020-05-2710 minCooking with an Italian accentEP37 - In conversation with: Regula Ysewijn, food writerSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10This is a special episode with a dear friend, Regula Ysewijn. We met in London in 2011, at the Food Blogger Connect, and since then we’ve become best friends, supporting each other through life and work endeavours.Today we’re here to celebrate her new cookbook, Oats in the North, Wheat from the South.This book is Regula’s love letter to British baking, and to Britain, its bakeries and shops, its tr...
2020-05-1554 min
Cooking with an Italian accentEP37 - In conversation with: Regula Ysewijn, food writerThis is a special episode with a dear friend, Regula Ysewijn. We met in London in 2011, at the Food Blogger Connect, and since then we’ve become best friends, supporting each other through life and work endeavours.Today we’re here to celebrate her new cookbook, Oats in the North, Wheat from the South.This book is Regula’s love letter to British baking, and to Britain, its bakeries and shops, its traditions and ingredients.We’re talking about what it takes to write a cookbook with a solid food history background, something she is an expert about, b...
2020-05-1554 min
Cooking with an Italian accentEP36 - How do you learn to cook?One of the few positive aspects of this eternal lockdown is that I had the chance to learn new recipes and techniques. Usually, I am too busy trying to respect deadlines, juggling cooking classes and assignments, so I just play it safe.Week after week, I cook those old reliable recipes that are part of my cooking repertoire. Comfort comes from repeating a ritual, a set of flavours.But where is the excitement of learning a new dish? Of discovering a new technique?This feeling of excitement and adventure probably is not shared by everyone who is...
2020-04-2430 minCooking with an Italian accentEP36 - How do you learn to cook?Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10One of the few positive aspects of this eternal lockdown is that I had the chance to learn new recipes and techniques. Usually, I am too busy trying to respect deadlines, juggling cooking classes and assignments, so I just play it safe.Week after week, I cook those old reliable recipes that are part of my cooking repertoire. Comfort comes from repeating a ritual, a set of flavours.But where is...
2020-04-2430 min
Cooking with an Italian accentEP35 - Cooking during the lockdownI didn’t think my way of cooking would change much during the lockdown. I thought I was already quite organised, with a well-stocked pantry, responsible in using my ingredients and leftovers and creative when it comes to improvising. Yet, in more than a month of lockdown, I noticed some changes that made me reflect on my approach to cooking.First of all, now I am cooking mainly for the two of us: this is the first time since we’re together, it feels very intimate.In this episode, we will talk about how I reorganized my pantry and...
2020-04-1712 minCooking with an Italian accentEP35 - Cooking during the lockdownSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10I didn’t think my way of cooking would change much during the lockdown. I thought I was already quite organised, with a well-stocked pantry, responsible in using my ingredients and leftovers and creative when it comes to improvising. Yet, in more than a month of lockdown, I noticed some changes that made me reflect on my approach to cooking.First of all, now I am cooking mainly for the two of us...
2020-04-1712 min
Cooking with an Italian accentEP34 - What is comfort food for you?There are two different aspects of comfort food: on one side, there’s the food that gives you comfort and pleasure when you eat it, like pappa al pomodoro, on the other side, the many foods that give you solace, a respite from the news, from heavy thoughts, from comparison, when you cook them: just think about bread.In this episode, we will explore different comfort foods, related to childhood memories or to personal achievements, from pappa al pomodoro to chicken meatballs, from rice pudding to risotto.I think comfort food is also extremely influenced by culture, as of...
2020-04-0330 minCooking with an Italian accentEP34 - What is comfort food for you?Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10There are two different aspects of comfort food: on one side, there’s the food that gives you comfort and pleasure when you eat it, like pappa al pomodoro, on the other side, the many foods that give you solace, a respite from the news, from heavy thoughts, from comparison, when you cook them: just think about bread.In this episode, we will explore different comfort foods, related to childhood memories or to...
2020-04-0330 min
Cooking with an Italian accentEP33 - What is food for meAfter 11 years of blogging, a love born by stirring a ciambellone on a kitchen stool with mum, 5 cookbooks, a podcast, countless projects never launched or lost along the way, and numerous dreams kept among the pages of a notebook, I keep asking myself what is food for me.I haven’t grown tired of writing recipes. For a while, I wondered if it was enough, if I wasn’t dumbing down a topic bigger than me. Then I realised that food is enough for itself and, at the same time, it crosses borders.Food has been an instrument of p...
2020-02-2411 minCooking with an Italian accentEP33 - What is food for meSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10After 11 years of blogging, a love born by stirring a ciambellone on a kitchen stool with mum, 5 cookbooks, a podcast, countless projects never launched or lost along the way, and numerous dreams kept among the pages of a notebook, I keep asking myself what is food for me.I haven’t grown tired of writing recipes. For a while, I wondered if it was enough, if I wasn’t dumbing down a topi...
2020-02-2411 min
Cooking with an Italian accentEP32 - Chestnuts and chestnut flour in Tuscan cuisineToday buying good quality chestnut flour can be difficult, and it is certainly more expensive than it used to be. A good local organic stone ground wheat flour costs about 2€ a kilo. If you want to buy an organic, stone ground chestnut flour made with local chestnuts, that flour can cost from 10€ up to 15€ a kilo! It used to be the flour of poor people, of those who could not afford, or get hold of, wheat flour, and now it is considered a delicacy, as it is a gluten free flour, very nutrituous, rich in fibers, minerals and vitamins.Yet, c...
2020-02-0118 minCooking with an Italian accentEP32 - Chestnuts and chestnut flour in Tuscan cuisineSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10Today buying good quality chestnut flour can be difficult, and it is certainly more expensive than it used to be. A good local organic stone ground wheat flour costs about 2€ a kilo. If you want to buy an organic, stone ground chestnut flour made with local chestnuts, that flour can cost from 10€ up to 15€ a kilo! It used to be the flour of poor people, of those who could not afford, or get hold o...
2020-02-0118 minCooking with an Italian accentEP31 - Celebrating the citrus seasonSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10Today I am here to celebrate the citrus season, with their brightness, the joy they add to cold winter days, the liveliness they lend to rich dishes, or the depth of flavour they give to the simplest salads. In this episode, I’m sharing how I use them, when I’m not munching on clementines directly from a paper bag coming home from the market, juicing oranges and bergamots in the morning, or zest...
2020-01-2418 min
Cooking with an Italian accentEP31 - Celebrating the citrus seasonToday I am here to celebrate the citrus season, with their brightness, the joy they add to cold winter days, the liveliness they lend to rich dishes, or the depth of flavour they give to the simplest salads. In this episode, I’m sharing how I use them, when I’m not munching on clementines directly from a paper bag coming home from the market, juicing oranges and bergamots in the morning, or zesting a lemon in a cake batter.You’ll find recipes for fresh dressings for pasta, like lemon tagliolini, recipes for your main courses, from beef skewer...
2020-01-2418 min
Cooking with an Italian accentEP30 - (cook)book review: “Salt, Fat, Acid, Heat” by Samin NosratI learnt to cook from my grandmother, watching her patiently stirring a pot of ragù, or foraging herbs in the fields to make a salad, or an omelette. I learnt to cook because I was hungry for delicious, diverse food: my mum had a basic approach to cooking, which did not include “strange” ingredients such as butternut squash or thyme. She taught me all the recipes that nurture a family, though.I learnt to cook through practice, cooking from cookbooks, from recipes picked up at the market, eavesdropping conversations at the butcher. I learnt the hows, but I did not k...
2020-01-1507 minCooking with an Italian accentEP30 - (cook)book review: “Salt, Fat, Acid, Heat” by Samin NosratSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10I learnt to cook from my grandmother, watching her patiently stirring a pot of ragù, or foraging herbs in the fields to make a salad, or an omelette. I learnt to cook because I was hungry for delicious, diverse food: my mum had a basic approach to cooking, which did not include “strange” ingredients such as butternut squash or thyme. She taught me all the recipes that nurture a family, though.I learn...
2020-01-1507 min
Cooking with an Italian accentEP29 - My 2020 word: intentionalityUntil a few years ago, come January I would write a list of goals and good intentions. I felt productive, optimist, effective. Within a few months, though, that list would mark the measure of my failures. Now I choose a word that will represent the year I have in front of me, a word that will guide me, help me to make decisions and choose a path to follow. It is much more effective, and kind, to choose a word rather than listing down goals.This year I chose intentionality as my 2020 word.Which is your 2020 word...
2020-01-0810 minCooking with an Italian accentEP29 - My 2020 word: intentionalityUntil a few years ago, come January I would write a list of goals and good intentions. I felt productive, optimist, effective. Within a few months, though, that list would mark the measure of my failures. Now I choose a word that will represent the year I have in front of me, a word that will guide me, help me to make decisions and choose a path to follow. It is much more effective, and kind, to choose a word rather than listing down goals.This year I chose intentionality as my 2020 word.Which is your 2020 word...
2020-01-0810 min
Cooking with an Italian accentEP28 - Have yourself a very Tuscan Christmas!How would I describe my ideal Christmas? Which are the first words that come to my mind when I think about Christmas?This year, I would pick humble. Humble as the unassuming log that the head of the family would put in the fireplace at Christmas Eve. It would burn slowly, the embers glowing in the dark, until the next day, or sometimes until the new year. Therefore, my ideal Christmas would be also deeply connected to winter and to Nature.I’m also sharing some seasonal Tuscan recipes for a homemade, genuine Christmas feast.The re...
2019-12-2312 minCooking with an Italian accentEP28 - Have yourself a very Tuscan Christmas!How would I describe my ideal Christmas? Which are the first words that come to my mind when I think about Christmas?This year, I would pick humble. Humble as the unassuming log that the head of the family would put in the fireplace at Christmas Eve. It would burn slowly, the embers glowing in the dark, until the next day, or sometimes until the new year. Therefore, my ideal Christmas would be also deeply connected to winter and to Nature.I’m also sharing some seasonal Tuscan recipes for a homemade, genuine Christmas feast.The re...
2019-12-2312 min
Cooking with an Italian accentEP27 - My favourite Christmas cookbook: Nigel Slater’s The Christmas Chronicles [Bonus Track]This is a bonus episode, a small precious gift for you in the days waiting for Christmas. Today I’m going to share with you my favourite Christmas cookbook, Nigel Slater’s The Christmas Chronicles.If you liked the bonus track, there will be more, more books and ideas, in the next months.If you have questions about Italian and Tuscan cooking, just email me at juls@julskitchen.com or join our Facebook Group Cooking with Juls’ Kitchen.Be sure to subscribe on iTunes, Spotify or wherever you are listening to a podcast and share...
2019-12-1605 minCooking with an Italian accentEP27 - My favourite Christmas cookbook: Nigel Slater’s The Christmas Chronicles [Bonus Track]Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10This is a bonus episode, a small precious gift for you in the days waiting for Christmas. Today I’m going to share with you my favourite Christmas cookbook, Nigel Slater’s The Christmas Chronicles.If you liked the bonus track, there will be more, more books and ideas, in the next months.If you have questions about Italian and Tuscan cooking, just email me at juls@julskitchen.com or j...
2019-12-1605 min
Cooking with an Italian accentEP26 - Milan, foodie tips to explore the city, with Myriam SabollaUntil a few years ago, when we wanted to be inspired, try new foods and restaurants, breath some fresh air and live an exciting adventure, we would fly to London.In the recent years though, especially after the 2015 Expo, we take a fast train to Milan. In less than 3 hours we’re there from Florence. If you’re planning a trip to Milan, do not miss today’s episode with Myriam Sabolla, a friend, a communication strategist, a food coach and a keen cook. We had a talk about why Milan is the next city you have to visit.Hin...
2019-11-2322 minCooking with an Italian accentEP26 - Milan, foodie tips to explore the city, with Myriam SabollaUntil a few years ago, when we wanted to be inspired, try new foods and restaurants, breath some fresh air and live an exciting adventure, we would fly to London.In the recent years though, especially after the 2015 Expo, we take a fast train to Milan. In less than 3 hours we’re there from Florence. If you’re planning a trip to Milan, do not miss today’s episode with Myriam Sabolla, a friend, a communication strategist, a food coach and a keen cook. We had a talk about why Milan is the next city you have to visit.H...
2019-11-2322 minCooking with an Italian accentEP25 - Italians and overcooked vegetablesToday’s theme is vegetables, but not any kind of vegetables. I am here to praise the charm of overcooked vegetables. Not all vegetables give their best when cooked for long time, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, which can suit pasta dishes, meat and even stand up for itself in a comforting side dish.So, this is how I tend to cook vegetables. What about you? Do you put a quick timer when it co...
2019-11-0615 min
Cooking with an Italian accentEP25 - Italians and overcooked vegetablesToday’s theme is vegetables, but not any kind of vegetables. I am here to praise the charm of overcooked vegetables. Not all vegetables give their best when cooked for long time, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, which can suit pasta dishes, meat and even stand up for itself in a comforting side dish.So, this is how I tend to cook vegetables. What about you? Do you put a quick timer when it co...
2019-11-0615 minCooking with an Italian accentEP24 - In conversation with: Frantoio Pruneti about Extra Virgin Olive OilOne of the ingredients that has always caused more questions and doubts during my cooking classes is olive oil. I’ve grown up worshipping olive oil as key ingredient in Tuscan cooking, it is still my favourite one. I’ve given for granted uses, good habits and qualities until more and more questions during cooking classes made me pause to reflect.So this is why we decided to dedicate a whole episode to extra virgin olive oil, interviewing Paolo Pruneti from Frantoio Pruneti on the history and qualities of extra virgin olive oil.We’ll answer the follow...
2019-10-2635 min
Cooking with an Italian accentEP24 - In conversation with: Frantoio Pruneti about Extra Virgin Olive OilOne of the ingredients that has always caused more questions and doubts during my cooking classes is olive oil. I’ve grown up worshipping olive oil as key ingredient in Tuscan cooking, it is still my favourite one. I’ve given for granted uses, good habits and qualities until more and more questions during cooking classes made me pause to reflect.So this is why we decided to dedicate a whole episode to extra virgin olive oil, interviewing Paolo Pruneti from Frantoio Pruneti on the history and qualities of extra virgin olive oil.We’ll answer the follow...
2019-10-2635 minCooking with an Italian accentEP23 - A Tuscan pantryIf you are passionate about Italian and Tuscan cuisine and want to explore the staple ingredients, if you are about to move on your own and you need to stock up your pantry from zero, or if you, like me, enjoy browsing through the pantries of other people, don’t miss today’s episode.Today we’ll explore a well-stocked Tuscan pantry. Once you define a number of recipes that you love, that are reliable and express your true soul as a cook, work on your pantry. Stock it with the essential ingredients to cook your favourite recipes and to imp...
2019-10-1929 min
Cooking with an Italian accentEP23 - A Tuscan pantryIf you are passionate about Italian and Tuscan cuisine and want to explore the staple ingredients, if you are about to move on your own and you need to stock up your pantry from zero, or if you, like me, enjoy browsing through the pantries of other people, don’t miss today’s episode.Today we’ll explore a well-stocked Tuscan pantry. Once you define a number of recipes that you love, that are reliable and express your true soul as a cook, work on your pantry. Stock it with the essential ingredients to cook your favourite recipes and to imp...
2019-10-1929 minCooking with an Italian accentEP22 - Juls' Kitchen Tuscan cooking classesThis has been the most intense and rewarding cooking class season so far. Today I want to bring you with me during a cooking class. I’ve been teaching Tuscan cooking classes for 8 years now, since I left my 9-to-5 job at the end of 2011. Now it is 5 years that I’ve been working with Tommaso – and one year ago I married him, too! – in this big life project that we call Juls’ Kitchen.Cooking classes are just a part of it, along with recipe development and food photography for magazines and food brands, writing cookbooks, writing a 10-year-old...
2019-10-0425 min
Cooking with an Italian accentEP22 - Juls' Kitchen Tuscan cooking classesThis has been the most intense and rewarding cooking class season so far. Today I want to bring you with me during a cooking class. I’ve been teaching Tuscan cooking classes for 8 years now, since I left my 9-to-5 job at the end of 2011. Now it is 5 years that I’ve been working with Tommaso – and one year ago I married him, too! – in this big life project that we call Juls’ Kitchen.Cooking classes are just a part of it, along with recipe development and food photography for magazines and food brands, writing cookbooks, writing a 10-year-old...
2019-10-0425 min
Cooking with an Italian accentEP21 - In conversation with: Juliana Lopez MayI’ve bene knowing Juliana Lopez May for three years now. She is an Argentinian chef and cooking instructor that every September brings a group of women from South America to Italy, and to our Studio. We spend a day together cooking up a storm and having fun. She is one of the most inspiring women I follow on Instagram, too, as she is generous, she loves to share recipes, ideas and new discoveries, and she supports people with her whole heart.After three years, we finally decided to sit and talk.Listen to the conversation, learning more ab...
2019-09-1127 minCooking with an Italian accentEP21 - In conversation with: Juliana Lopez MayI’ve bene knowing Juliana Lopez May for three years now. She is an Argentinian chef and cooking instructor that every September brings a group of women from South America to Italy, and to our Studio. We spend a day together cooking up a storm and having fun. She is one of the most inspiring women I follow on Instagram, too, as she is generous, she loves to share recipes, ideas and new discoveries, and she supports people with her whole heart.After three years, we finally decided to sit and talk.Listen to the conversation, learning more ab...
2019-09-1127 min
Cooking with an Italian accentEP20 - September: Grape harvest and grape recipesSeptember as the new January, September with that back to school feeling: a new diary, blank pages, a sharp pencil. September as a month to begin again, a time for new goals, new resolutions. I love September for all these reasons, for the first cooler mornings, for that yellowing light at dusk, for that feeling of having a second chance, a second new year. But I love September also for grapes, and all the recipes you could make with them.September is the grape harvest months, and the time to finally bake one of my favourite treat, schiacciata con...
2019-09-0415 minCooking with an Italian accentEP20 - September: Grape harvest and grape recipesSeptember as the new January, September with that back to school feeling: a new diary, blank pages, a sharp pencil. September as a month to begin again, a time for new goals, new resolutions. I love September for all these reasons, for the first cooler mornings, for that yellowing light at dusk, for that feeling of having a second chance, a second new year. But I love September also for grapes, and all the recipes you could make with them.September is the grape harvest months, and the time to finally bake one of my favourite treat, schiacciata con...
2019-09-0415 min
Cooking with an Italian accentEP19 - Let’s cook together: ricotta crumb cakeSince a June dinner in Val d’Orcia at Villa Pienza, I’ve been making a ricotta crumb cake at least once a week, during cooking classes and when we had friends over for dinner, trying out different combinations of flour, fruit and chocolate. Everyone was impressed when we were making it, but mostly when, at the end of a meal, we had a fat slice accompanied by an espresso or a little glass of iced limoncello: they always had some room left for a second serving.Now finally the recipe is on line, as it went straight into my c...
2019-08-2824 minCooking with an Italian accentEP19 - Let’s cook together: ricotta crumb cakeSince a June dinner in Val d’Orcia at Villa Pienza, I’ve been making a ricotta crumb cake at least once a week, during cooking classes and when we had friends over for dinner, trying out different combinations of flour, fruit and chocolate. Everyone was impressed when we were making it, but mostly when, at the end of a meal, we had a fat slice accompanied by an espresso or a little glass of iced limoncello: they always had some room left for a second serving.Now finally the recipe is on line, as it went straight into my c...
2019-08-2824 min
Cooking with an Italian accentEP18 - Siena, foodie tips to explore this medieval cityThis is a special episode inspired by the Siena with gusto foodie guide we recently published for Travel WithGusto. Siena is a medieval city, my university town, the place where we love to go out during the weekend, or for a special midweek dinner.In this episode, I’m sharing with you a list of the 10 food specialties you don’t want to miss when you visit Siena. I’m also sharing with you an itinerary for a day spent in Siena, based obviously on the best spots to eat and shop for food. We begin with an Italia...
2019-08-2124 minCooking with an Italian accentEP18 - Siena, foodie tips to explore this medieval cityThis is a special episode inspired by the Siena with gusto foodie guide we recently published for Travel WithGusto. Siena is a medieval city, my university town, the place where we love to go out during the weekend, or for a special midweek dinner.In this episode, I’m sharing with you a list of the 10 food specialties you don’t want to miss when you visit Siena. I’m also sharing with you an itinerary for a day spent in Siena, based obviously on the best spots to eat and shop for food. We begin with an Italia...
2019-08-2124 min
Cooking with an Italian accentEP17 - Preserving the season: SummerBoth my mum and my grandma influenced my love for preserving.It would be reductive to describe it as a habit or a hobby; I feel an ancient urge to bottle, can, or preserve whatever the season offers with abundance. It is my personal way to celebrate the passing of seasons: a hymn to seasonality, a respectful homage to the humble produce. Preserving is also one of my favourite way of procrastinating. When I am busy with deadlines and projects, this is when I try to steal time to preserve.Follow me to explore my mum’s pa...
2019-08-1416 minCooking with an Italian accentEP17 - Preserving the season: SummerBoth my mum and my grandma influenced my love for preserving.It would be reductive to describe it as a habit or a hobby; I feel an ancient urge to bottle, can, or preserve whatever the season offers with abundance. It is my personal way to celebrate the passing of seasons: a hymn to seasonality, a respectful homage to the humble produce. Preserving is also one of my favourite way of procrastinating. When I am busy with deadlines and projects, this is when I try to steal time to preserve.Follow me to explore my mum’s pa...
2019-08-1416 min
Cooking with an Italian accentEP16 - In conversation with: Luisa of Agriturismo Il RigoA chat with Luisa Cipolla of Agriturismo il Rigo, in Val d’Orcia, about one of the most beautiful parts of Tuscany, about life in an agriturismo, food and wild flowers.Recipes mentioned in this episode:- A few photos and a recipe from Il Rigo, coccini di pane e pecorino: https://en.julskitchen.com/appetizer/bread-and-cheese- Pici all’aglione: https://en.julskitchen.com/first-course/fresh-pasta/fresh-pasta-pici-aglione-valdorcia - Pici with breadcrumbs and wild fennel: https://en.julskitchen.com/seasonal/spring/pici-with-breadcrumbs-and-wild-fennel- Pici with butternut squash, sausage and Tuscan pecorino: https://en.julskitchen.com...
2019-07-2426 minCooking with an Italian accentEP16 - In conversation with: Luisa of Agriturismo Il RigoA chat with Luisa Cipolla of Agriturismo il Rigo, in Val d’Orcia, about one of the most beautiful parts of Tuscany, about life in an agriturismo, food and wild flowers.Recipes mentioned in this episode:- A few photos and a recipe from Il Rigo, coccini di pane e pecorino: https://en.julskitchen.com/appetizer/bread-and-cheese- Pici all’aglione: https://en.julskitchen.com/first-course/fresh-pasta/fresh-pasta-pici-aglione-valdorcia - Pici with breadcrumbs and wild fennel: https://en.julskitchen.com/seasonal/spring/pici-with-breadcrumbs-and-wild-fennel- Pici with butternut squash, sausage and Tuscan pecorino: https://en.julskitchen.com...
2019-07-2426 minCooking with an Italian accentEP15 - Fragments of Summer and seasonal effortless cookingRecipes mentioned in this episode:- Effortless summer cooking: https://en.julskitchen.com/seasonal/summer/effortless-summer-cooking - French bean salad with hard boiled eggs and olives: https://en.julskitchen.com/salads/french-bean-salad- Pasta with tuna, parsley, basil and capers: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna- Fried green tomato frittata: https://en.julskitchen.com/main/fried-green-tomato-frittata I’d love to hear from you: which is for you the best example of summer effortless cooking? Do you have recipes in your repertoire that can be prepared in just a few minutes with se...
2019-07-1719 min
Cooking with an Italian accentEP15 - Fragments of Summer and seasonal effortless cookingRecipes mentioned in this episode:- Effortless summer cooking: https://en.julskitchen.com/seasonal/summer/effortless-summer-cooking - French bean salad with hard boiled eggs and olives: https://en.julskitchen.com/salads/french-bean-salad- Pasta with tuna, parsley, basil and capers: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna- Fried green tomato frittata: https://en.julskitchen.com/main/fried-green-tomato-frittata I’d love to hear from you: which is for you the best example of summer effortless cooking? Do you have recipes in your repertoire that can be prepared in just a few minutes with se...
2019-07-1719 minCooking with an Italian accentEP14 - Eating during the summer heatwaveRecipes mentioned in this episode:Panzanella: https://en.julskitchen.com/first-course/tuscan-panzanella-tomato-bread-salad Caprese: https://en.julskitchen.com/tuscany/tuscan-panzanella Baked eggplants: https://en.julskitchen.com/side/baked-eggplants I’d love to hear from you: how do you face a heatwave? Do you cook or you just avoid it as long as you can? Which is your perfect recipe to fight the heat?Let me know with a DM on Instagram or an email at info@julskitchen.comFind me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/
2019-06-2617 min
Cooking with an Italian accentEP14 - Eating during the summer heatwaveRecipes mentioned in this episode:Panzanella: https://en.julskitchen.com/first-course/tuscan-panzanella-tomato-bread-salad Caprese: https://en.julskitchen.com/tuscany/tuscan-panzanella Baked eggplants: https://en.julskitchen.com/side/baked-eggplants I’d love to hear from you: how do you face a heatwave? Do you cook or you just avoid it as long as you can? Which is your perfect recipe to fight the heat?Let me know with a DM on Instagram or an email at info@julskitchen.comFind me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/
2019-06-2617 minCooking with an Italian accentEP13 - Let's cook together: Zuppa IngleseBefore listening to this episode, be sure to have these ingredients in your pantry, as we’ll cook together:-500 ml (2.11 cups) fresh whole milk-1/2 vanilla bean, split open-2 eggs-4 tablespoons sugar-2 tablespoons corn starch-80 g (2.82 oz) dark chocolate -Alchermes-Savoiardi, lady fingers or sponge cake-cocoa powder, to decorateRecipes mentioned in this episode:- Zuppa inglese: https://en.julskitchen.com/dessert/zuppa-inglese-as-afternoon-break - Alchermes: https://en.julskitchen.com/drink/home-made-alchermes I’d love to hear from you: is ther...
2019-06-1929 min
Cooking with an Italian accentEP13 - Let's cook together: Zuppa IngleseBefore listening to this episode, be sure to have these ingredients in your pantry, as we’ll cook together:-500 ml (2.11 cups) fresh whole milk-1/2 vanilla bean, split open-2 eggs-4 tablespoons sugar-2 tablespoons corn starch-80 g (2.82 oz) dark chocolate -Alchermes-Savoiardi, lady fingers or sponge cake-cocoa powder, to decorateRecipes mentioned in this episode:- Zuppa inglese: https://en.julskitchen.com/dessert/zuppa-inglese-as-afternoon-break - Alchermes: https://en.julskitchen.com/drink/home-made-alchermes I’d love to hear from you: is ther...
2019-06-1929 minCooking with an Italian accentEP12 - Get hungry with Tuscan PDO and PGI products - Buy Food ToscanaSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10BuyFood Toscana is an event organized by the Region of Tuscany and PromoFirenze, aiming to the promotion of the Tuscan PDO and PGI products to international buyers and journalists. They asked us to introduce the audience to some of the best PDO and PGI products of Tuscany, through stories, recipes and some tastings. This is our presentation, a marvellous food tour through the most extraordinary products of Tuscany, rich, packed with information...
2019-06-0957 min
Cooking with an Italian accentEP12 - Get hungry with Tuscan PDO and PGI products - Buy Food ToscanaBuyFood Toscana is an event organized by the Region of Tuscany and PromoFirenze, aiming to the promotion of the Tuscan PDO and PGI products to international buyers and journalists. They asked us to introduce the audience to some of the best PDO and PGI products of Tuscany, through stories, recipes and some tastings. This is our presentation, a marvellous food tour through the most extraordinary products of Tuscany, rich, packed with information and recipes.[02:45] PDO and PGI products in Tuscany[04:45] A virtual cooking class[08:00] Pane Toscano DOP - https://www.panetoscanodop.it/it[13:44] Extra...
2019-06-0957 minCooking with an Italian accentEP11 - About inspirationA talk on creativity and lack of inspiration and a list to keep you inspired, no matter what, from reading to gardening, from walking to visiting new places.I’d love to hear from you: what is that keeps you inspired instead? Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. This is the post I mentioned today: https://en.julskitchen.com/first-course/pasta-first-course/fava-bean-pesto You can listen the complete interview by Samin Nosrat to Nigella Lawson on Radio Cherry Bo...
2019-05-2923 minCooking with an Italian accentEP10 - In conversation with: Judy Witts FranciniA talk with Judy Witts Francini, Italian life coach, culinary concierge and guide, about Italian and Tuscan food, cooking classes and food tours in Puglia and Sicily, learning how to cook and eating out in Tuscany.Learn more about Judy and her experiences on her blog Divina Cucina https://divinacucina.com Follow her on Instagram https://www.instagram.com/divinacucina/ Judy’s culinary experiences https://divinacucina.com/culinary-tours/ I’d love to hear from you: do you have a mentor or someone who inspired you to follow your dreams, no matter what, who has been gene...
2019-05-2225 minCooking with an Italian accentEP9 - Street Food in TuscanyThings we talked about in this episode: - street food in Tuscany- street food in Florence: panino al lampredotto- street food on the Tuscan coast: torta di ceci or cecina- schiacciata- bomboloni and frati- gelatoRecipes mentioned in this episode: - panino al lampredotto: https://en.julskitchen.com/tuscany/lampredotto-the-florentine-street-food - torta di ceci: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus - schiacciata: https://en.julskitchen.com/tuscany/tuscan-schiacciata-with-walnuts - bomboloni: https://en.julskitchen.com/dessert/bomboloni-the-italian-doughnuts I’d love to hear fr...
2019-05-1519 minCooking with an Italian accentEP8 - An Easter menuThings we talked about in this episode: - A Tuscan Easter menu- Eggs for Easter- Lamb for Easter- Ricotta for Easter- Spring vegetables Recipes mentioned in this episode: - Spinach and ricotta tortelli https://en.julskitchen.com/first-course/fresh-pasta/spinach-ricotta-tortelli - Torta pasqualina https://en.julskitchen.com/vegetarian/torta-pasqualina-my-mums-spinach-and-ricotta-pie - Roasted lamb https://en.julskitchen.com/main/meat/roasted-lamb-and-a-tuscan-easter-lunch - Stewed artichokes https://en.julskitchen.com/side/how-to-clean-an-artichoke-and-cook-it-like-a-tuscan-carciofi-ritti I’d love to hear from you: Do you have a typical Easter menu? Are th...
2019-04-1715 minCooking with an Italian accentEP7 - Vegetarian, vegan, Gluten free, but totally traditional!Things we talked about in this episode: -Tuscan people and their love for beans-Vegetarian and vegan recipes in Tuscan cuisine-Gluten free recipes in Tuscan cuisineRecipes mentioned in this episode: -Pappa al Pomodoro: https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro -Panzanella: https://en.julskitchen.com/tuscany/tuscan-panzanella-tomato-bread-salad -Ribollita: https://en.julskitchen.com/first-course/soup/bean-and-bread-soup -Acquacotta: https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup -Potato cake: https://en.julskitchen.com/tuscany/artusis-potato-cake-from-a-century-old-recipe -Pasta margherita: https://en.julskitchen.com/dessert/cakes-pies/a-tea-moment-and-an-old-italian-gluten-free-cake-pasta-margherita -Castagnaccio: https://en.julskitchen.com/tuscany/castagnaccio-chestnut-cake
2019-04-0320 minCooking with an Italian accentEP6 - In conversation with: Tessa KirosToday’s episode is quite special. We recorded it a few days ago at the St. Mark Cultural Association for Florence Writers, where Tessa Kiros and I had a conversation with David Orr about cooking and writing. Tessa Kiros is the author of ten cookery books and an avid traveller, but, for me, she is one of the most inspiring writers, a friend and a neighbor.You can find Tessa on her website: http://tessakiros.com or on Instagram: https://www.instagram.com/tessakiros/If you liked this episode, be sure to subscribe on iTunes or...
2019-03-231h 12Cooking with an Italian accentEP5 - Food Markets: what you can buy thereThings we talked about in this episode: - Markets of Tuscany, A cookbook - Indoor and historic markets in Tuscany- Weekly markets and what you can buy there- Farmers markets in TuscanyRecipes mentioned in this episode: - Pork loin with pears and pecorino: https://en.julskitchen.com/main/meat/roast-pork-loin-with-pears Markets of Tuscany, A cookbook: https://en.julskitchen.com/other/books/my-new-cookbook I’d love to hear from you: where do you shop? Are you a farmers’ market attendee? When you travel, do you visit food mark...
2019-03-1731 minCooking with an Italian accentEP4 - Carnival time. All I love about carnival food.Things we talked about in this episode:Recipes mentioned in this episode: - Cenci: https://en.julskitchen.com/tuscany/carnival-fried-dough-the-tuscan-cenci- Frittelle: https://en.julskitchen.com/tuscany/italian-carnival-rice-fritters - Schiacciata alla Fiorentina: https://en.julskitchen.com/dessert/schiacciata-alla-fiorentina-a-sweet-flatbread-for-carnival - Bomboloni: https://en.julskitchen.com/dessert/bomboloni-the-italian-doughnuts I’d love to hear from you: do you like Carnival? Is there a special treat you always eat?Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I wi...
2019-03-0821 minCooking with an Italian accentEP3 - Tuscan bread, the staple of Tuscan cookingSubscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10Things we talked about in this episode:- The Dinner Sister Podcast https://dinnersisters.com/podcast/2019/2/17/dinnerparty-italian-winter - Pane toscano, or the Tuscan bread made without salt- History and legends - Pane Toscano DOP, the Tuscan Bread disciplinary https://www.qualigeo.eu/en/prodotto-qualigeo/pane-toscano-pdo/ - Tuscan bread as merenda, the afternoon snack- Stale Tuscan bread as the staple of Tuscan cooking...
2019-02-2721 minCooking with an Italian accentEP2 - Becoming UsThings we talked about in this episode:- Becoming us- Michelle Obama and her memoir “Becoming”- Local pig breeds in Tuscany - Cinta Senese https://en.julskitchen.com/first-course/fresh-pasta/cinta-senese-meat-sauce- How to make the perfect roasted pork loin, or “arista”- Samin Nostrat and her book “Salt, Fat, Acid, Heat” https://en.julskitchen.com/other/books/cookbooks-that-work ...
2019-02-1334 minCooking with an Italian accentEP1 - Food memoriesThings we talked about in this episode:- Food memories that shape your life- Bracioline al Pomodoro and the beginning of my love story with food- A ciambellone for breakfast and food as love, connection and family- Upside down pineapple and cherry yogurt cake and food as a safe place- Butternut squash risotto and food as therapy - Gnudi and food as a way to assert yourself- Word of the day: gnudiRecipes mentioned in this episode: - Bracioline al Pomodoro, beef cutlets in tomato...
2019-02-0616 minCooking with an Italian accentIntro - Why an Italian accent?Welcome to Cooking with an Italian accent podcast.Why an Italian accent? Well, I’m pretty sure you can hear it when I talk, and you can taste it when I cook. In each episode, we will talk about traditional food and the memories it stirs up, we will meet friends and producers and we will build up an appetite for Italian food. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll a...
2019-01-3102 min
OiltogetherGiulia Scarpaleggia: Food Blogger Globale, Olio Evo Locale.Per Capire chi è Giulia Scarpaleggia può essere d’aiuto partire dai numeri: Instagram: 17200 Follower Facebook: 15000 Follower Twitter: 10300 Follower
2016-11-0800 min