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/podcast10 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 S ..read more

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/podcast10 In 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 ..read more

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/podcast10 In 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 ..read more

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/podcast10 In 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 write ..read more

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/podcast10 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 onli ..read more

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/podcast10 In 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 ..read more

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/podcast10 In 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 se ..read more

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/podcast10 From 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, a ..read more

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/podcast10 Before 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 wi ..read more

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/podcast10 In 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 Eng ..read more