One Day in Florence. My Foodie Guide - Juls' Kitchen
A personal guide to Florence, the city of artisans, markets, trattorias, restaurants, cafés and bookstores| Juls' Kitchen
A personal guide to Florence, the city of artisans, markets, trattorias, restaurants, cafés and bookstores| Juls' Kitchen
If you like traditional, seasonal food, the Tuscan countryside and a genuine approach to life, this is the right place!| Juls' Kitchen
4.15 from 42 votes| en.julskitchen.com
It’s December. So let the celebrations begin! My Christmas imagination is made up with movies and songs, just as my ideas of love and friendship. There are movies that, seen billions of times since my childhood, during Sunday mornings in pajamas, or during long afternoons spent in front of the fireplace, have helped to create my own Christmas atmosphere. Speaking about songs,…| Juls' Kitchen
A festive first course, a stuffed rigatoni pie with squash, chickpeas and Piave DOP, with a creamy, savoury, seasonal, melting filling.| Juls' Kitchen
Cherry tomatoes, extra virgin olive oil, a clove of garlic, thyme and oregano. You don't need anything else to make a bowl of spaghetti with tomato sauce.| Juls' Kitchen
Baked pasta with artichoke ragout, with a lot of stretchy and stringy melting cheese.| Juls' Kitchen
The Italians call it l’arte dell’arrangiarsi, or the “art of making do with what you’ve got.” This centuries-old approach to ingredients and techniques, known a| Juls' Kitchen
The garmugia, is one of those recipes that can be made just for a very short time of the year, when you find fava beans, peas, asparagus and artichokes.| Juls' Kitchen
A moist hazelnut cake, with the nutty flavour of hazelnuts enhanced by a spoonful of unsweetened cocoa powder.| Juls' Kitchen
Butternut squash Florentine style crespelle, a Tuscan dish revised with an autumn accent, a rich filling of butternut squash, ricotta and aged cheese| Juls' Kitchen
Week after week, I cook those old reliable recipes that are part of my cooking repertoire: the same soups, or the trustworthy tuna sauce for pasta. I bake the same sourdough loaf, which sometimes has a perfect open crumb, while others is denser, but flavourful. I cook seasonal vegetables with the same approach: a pan,… The post How do you learn to cook? appeared first on Juls' Kitchen.| Juls' Kitchen
Chocolate and semolina are two ingredients that apparently have two completely different lives. But...| Juls' Kitchen
Pasta e patate, pasta with potatoes, is a traditional dish, belonging to the inventive food tradition of South Italy.| Juls' Kitchen
Tuscan cooking classes and tours - Have a firsthand experience of our typical dishes and discover the magical sparkle that lies beneath the Tuscan life| Juls' Kitchen
