Comments - How Easter tastes, in my kitchen
From blessed eggs and olive twigs to trays of handmade tortelli, this is what Easter looks like in our kitchen, plus a recipe you can make ahead and freeze.| julskitchen.substack.com
From blessed eggs and olive twigs to trays of handmade tortelli, this is what Easter looks like in our kitchen, plus a recipe you can make ahead and freeze.| julskitchen.substack.com
Fava beans are a seasonal treat in Tuscany. Eat them like a Tuscan, or make a savoury ciambellone with pecorino and salami.| julskitchen.substack.com
Make it even more verdant with a stock made with pea and fava bean pods, asparagus stalks, and the green part of a spring onion.| julskitchen.substack.com
Spring is the season of fresh ricotta, abundant eggs, and slender asparagus. Combine them in an elegant, traditional dish as crespelle for an Easter main course.| julskitchen.substack.com
Old-fashioned, elegant, and quintessentially Tuscan, zuccotto is still one of the most beloved sweet treats of our region.| julskitchen.substack.com
A Springtime dessert that wobbles, surprises, and delights, plus our spring cook-along calendar and tips to master almond milk at home.| julskitchen.substack.com
Join me on Sunday March 16th, 2025. We will cook a classic squash and saffron risotto and an artichoke risotto with the pressure cooker.| julskitchen.substack.com
Inside and outside voices. Seeking a more honest way to talk about Italian food| julskitchen.substack.com
A Sicilian dessert with with the shortest ingredient list that you can customise according to season and personal preferences.| julskitchen.substack.com
Watch the replay and learn how to make risotto—two ways—then upcycle leftovers into delicious croquettes.| julskitchen.substack.com
Learn, cook, and enjoy fresh pasta at your own pace| julskitchen.substack.com
Watch the replay and learn hot to make potato tortelli from Mugello and spinach and ricotta tortelli from Maremma| julskitchen.substack.com
Watch now | The replay of our May Cook Along when we made cavatelli and orecchiette, and what else to do with that bag of semolina flour sitting in your pantry| julskitchen.substack.com
Here you can find the recording of our January Cook Along| julskitchen.substack.com
Step-by-step, from boiling potatoes to saucing up the final dish, you won’t cook alone. Meet me online on Sunday, September 28th| julskitchen.substack.com
...and prepare two fennel dishes on the side. Watch now the replay of our Cook Along| julskitchen.substack.com
Savouring the in-between season: 10 recipes to celebrate new apples, pears, grapes, and green tomatoes| Letters from Tuscany
Our September cook-along, and a preview of what’s next| Letters from Tuscany
Step-by-step, from boiling potatoes to saucing up the final dish, you won’t cook alone. Meet me online on Sunday, September 28th| julskitchen.substack.com
Stories and recipes from my Tuscan kitchen | Seasonal, nourishing, vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia. Click to read Letters from Tuscany, a Substack publication with tens of thousands of subscribers.| julskitchen.substack.com
Discover our new calendar of seasonal masterclasses, and don’t miss a very special 4-day collaboration in March.| julskitchen.substack.com
It’s still summer. Tomatoes, peppers, blackberries, and seven (plus one) recipes to fall in love with| Letters from Tuscany
What I’m cooking when my imagination needs a rest: ricotta tiramisù and peaches in wine| julskitchen.substack.com
Ask me anything — about Tuscany, recipes, life in the countryside, travel tips, book recommendations, cooking classes, ingredients, food writing…| Letters from Tuscany
A tribute to our gentle, fluffy friend who made everyone feel at home| julskitchen.substack.com
A month of celebrations, birthdays, saints, Palio, summer flavours, and sweet nostalgia, plus 10 recipes with eggplants| Letters from Tuscany
A pantry filled with jars, memories, and the taste of seasons| Letters from Tuscany
A personal guide to the city of artisans, markets, trattorias, cafés and bookstores| julskitchen.substack.com
How one simple dish reminded me why I still go out to eat| Letters from Tuscany
Cooking through grief, sharing stories, celebrating the flavors of early summer, and ten zucchini (and zucchini blossom) recipes to fall in love with| julskitchen.substack.com
From acciughe al verde to Tuscan crostini, we wrapped the season with bold flavors, plus a call for your ideas for next season| Letters from Tuscany
Unlock anchovy alchemy with three simple bites, bold flavor, and a live cooking together.| julskitchen.substack.com
This week, I’m opening my kitchen to Audrey Le Goff, a fellow food writer from Brittany, France, who brings us a beloved family recipe: her herb-butter roast chicken.| Letters from Tuscany
In May, the kitchen slowed down, but the flavors, recipes, memories, and stories kept blooming| julskitchen.substack.com
Why I’m stepping away for a moment (but not for long)| julskitchen.substack.com
100 students, 10 classes, 4 market visits, and a lot of leftover magic. Come see what spring looked like in our Tuscan cooking school, and discover our favorite seasonal recipes.| julskitchen.substack.com
From the archive | Revisiting a favorite story from the early days of our community, and a rice cake that honors both Easter and Italy’s Liberation Day| julskitchen.substack.com
What we cooked, learned, and grew this March—one moka at a time. Plus, the recipe for coffee ricciarelli| julskitchen.substack.com
Bittersweet flavors, winter comforts, and the first cooking class of the year | 5 recipes to cook this month, including Lacinato Kale Eggs| julskitchen.substack.com
A glimpse into the quiet months of our Tuscan cooking school: market hauls, country walks, and seasonal recipes| julskitchen.substack.com
From blessed eggs and olive twigs to trays of handmade tortelli, this is what Easter looks like in our kitchen, plus a recipe you can make ahead and freeze.| julskitchen.substack.com
From Florence to Sicily in one spoonful| julskitchen.substack.com
A Springtime dessert that wobbles, surprises, and delights, plus our spring cook-along calendar and tips to master almond milk at home.| julskitchen.substack.com
How a rainy October day turned into a TV adventure, complete with crespelle, childhood traditions, and exciting updates for the year ahead| julskitchen.substack.com
Italian Cookbook Club #2 - It includes also a recipe for Roasted Courgette with Pistachio Sauce| julskitchen.substack.com
The details that make you feel in holiday, and a few questions for you| julskitchen.substack.com
Celebrating 14 years of teaching cooking classes| julskitchen.substack.com
Six cookbooks under my belt and a seventh in the works, I love many aspects of writing a cookbook.| julskitchen.substack.com
Watch the live talk with Viola Buitoni and learn everything about her cookbook, her background, and the role being a cooking class teacher had on writing such a delightful cookbook.| julskitchen.substack.com
