Cooking with an Italian accent

In this episode of Cooking with an Italian Accent, I’m asking you to skip Florence on your next trip to Tuscany.

I’m sharing my two cents on tourism and overcrowded destinations, but I would love to know your thoughts on this, as well.

We talk about travelling during the low season and your option to slow down and enjoy the provincial life of a small town.

We introduce our immersive three-day seasonal cooking masterclass: https://en.julskitchen.com/tuscan-cooking-classes#threeday

Our Colle Val d’Elsa foodie guide: https://en.julskitchen.com/other/travel/where-to-eat-in-colle-val-d-elsa

So now listen to the episode and join the conversation online on our newsletter Letters from Tuscany on Substack: https://julskitchen.substack.com/p/why-im-asking-you-to-skip-florence

Find me online >> Newsletter: www.lettersfromtuscany.com | Blog: www.julskitchen.com | Instagram: https://instagram.com/julskitchen/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

In this episode of Cooking with an Italian Accent, after a year of absence, I tell you a little bit more about the things that have happened:

- This podcast is not dead, it is just on a break.

- Our newsletter on Substack, Letters from Tuscany, is where most of our writing and recipes will live from now on.

- For the past two years, we’ve been working on a new cookbook, Cucina Povera, The Italian Way of Transforming Humble Ingredients into Unforgettable Meals. It will be released in April 2023.

So now listen to the episode and join the conversation online on our newsletter www.lettersfromtuscany.com on Substack.

Preorder our cookbook Cucina Povera here.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 strongly related to Cucina Povera, and how it shows a lasting influence of Medieval and Renaissance ingredients, spices, and traditions.

So now listen to the episode, join the conversation online, and enjoy this little taste of Tuscna sweet treats.

Recipes mentioned in this episode:
- Schiacciata con l’uva: https://en.julskitchen.com/dessert/grape-focaccia
- Pan co’ Santi: https://en.julskitchen.com/bread/pan-co-santi
- Cenci: https://en.julskitchen.com/dessert/carnival-fried-dough-the-tuscan-cenci
- Rice fritters: 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
- Quaresimali: https://en.julskitchen.com/dessert/cookies/quaresimali-florentine-cookies-for-lent
- Pan di Ramerino: https://en.julskitchen.com/tuscany/pan-di-ramerino
- Schiacciata di Pasqua: https://en.julskitchen.com/tuscany/tuscan-schiacciata-sweet-easter-bread
- Necci: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes
- Castagnaccio: https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake
- Scarpaccia: https://en.julskitchen.com/dessert/a-tuscan-sweet-zucchini-cake
- Alchermes: https://en.julskitchen.com/drink/home-made-alchermes
- Zuccotto: https://en.julskitchen.com/dessert/tuscan-zuccotto
- Zuppa Inglese: https://en.julskitchen.com/dessert/zuppa-inglese-as-afternoon-break
- Cantucci: https://en.julskitchen.com/dessert/cookies/tuscan-biscotti
- Cavallucci: https://en.julskitchen.com/dessert/cookies/cavallucci-tuscan-cookies
- Ricciarelli: https://en.julskitchen.com/dessert/ricciarelli-siena-almond-cookies
- Panforte: https://en.julskitchen.com/dessert/tuscan-panforte-a-spicy-cake-from-siena

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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.
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 to eat, and what to buy in Lecce. Nina will also give us a tip to visit a less known turquoise lake surrounded by a Martian landscape right there, in Salento.

So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Salento feels like.

Learn more about Nina Gigante here:
Instagram: https://www.instagram.com/nina_giga

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 her life in the mountains.
In the following conversation, you’ll hear us talking about bread and wool, and what they have in common, about Alpine cuisine and local ingredients, about sustainable tourism in the Alps, and day trips to Valle dei Mocheni.

So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Trentino looks and tastes like.

Learn more about Vea Carpi here:
Web site: https://www.masdelsaro.it/en/homepage/
Instagram: https://www.instagram.com/mas_del_saro/
Vea’s book, Pasta Madre: https://masdelsaroshop.bigcartel.com/product/la-mia-pasta-madre-il-pane-i-dolci-la-vita-in-montagna-ed-raetia-2020

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 writer, soon cookbook author, and cooking class instructor in her beautiful hometown, Genoa.

We talk about Liguria, Cinque Terre, and other Ligurian hidden gems, about recipes and anchovies, lots of anchovies, about Genova and its street food. Enrica also gives us a little anticipation about the cookbook she is writing: mark your calendar because you’ll want that book.

So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Liguria tastes like.

Learn more about Enrica Monzani here:
Web site: https://www.asmallkitcheningenoa.com
Instagram: https://www.instagram.com/asmallkitcheningenoa/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 talk about Tuscany and sustainable tourism, one of the main themes of this special edition. I’m sharing my favourite destinations for a quick trip, and a few tips to better enjoy Tuscany.

- Join our newsletter here: https://julskitchen.substack.com/subscribe
- Join our on-line cooking classes here: https://en.julskitchen.com/tuscan-cooking-classes/virtual-tuscan-cooking-class
- Learn more about our in-person cooking classes here https://en.julskitchen.com/tuscan-cooking-classes

Books we mentioned:
- Dan Barber, The Third Plate: Field Notes on the Future of Food.

Recipes mentioned in this episode:
- Roasted Pork loin: https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork

Learn more about Valentina Dainelli here:
Web site: https://www.toomuchtuscany.com
Instagram: https://www.instagram.com/toomuchtuscany/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

In 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
In the meantime, you’ll find us on our blog, on Instagram and you’ll receive updates from us thanks to our newsletter, Letters from Tuscany.

Join our newsletter here: https://julskitchen.substack.com

Recipes mentioned in this episode:
- Robinia flower fritters
- Elderflower syrup
- Elderflower panna cotta
- Fried sage leaves
- Pan di ramerino
- Pan co’ santi
- Wild fennel potato salad
- Two recipes with agretti
- Barley risotto with fava beans

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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, I’m also introducing our new project, a weekly subscription-based newsletter.

Join our newsletter here: https://julskitchen.substack.com/subscribe

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 seafood risotto comes close to a seaside trip in terms of satisfaction and sheer happiness. You have the salt, fat, acid and umami in one dish, your seafood risotto.


Recipes mentioned in this episode:
- Seafood risotto https://en.julskitchen.com/first-course/rice-cereals/seafood-risotto
- Roasted tomato risotto https://en.julskitchen.com/first-course/rice-cereals/roasted-tomato-risotto
- Risotto with apples and smoked trout https://en.julskitchen.com/first-course/rice-cereals/risotto-with-apples-and-smoked-trout
- Wild asparagus risotto https://en.julskitchen.com/first-course/rice-cereals/wild-asparagus-risotto
- Butternut squash risotto https://en.julskitchen.com/first-course/rice-cereals/pumpkin-risotto
- Barley risotto with fava beans https://en.julskitchen.com/first-course/rice-cereals/barley-risotto-with-fava-beans

Links and books mentioned:
- Elizabeth David, A book of Mediterranean food
- Elizabeth David, Italian food
- Samin Nosrat, Salt, Fat, Acid, Heat
- Mark Bittman, When cooking, invest time. Or work. Not both.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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, as so many things happened that turned our life upside down.
Food, as always, has been the red thread through the multiple levels of change, the key to understand those changes, and to make memories indelible. Food played a memorable role also into my labour and during the first hours as a new mum.
In this episode I talked about all the best food memories, the dos and don’ts of pregnancy and motherhood, food wise.
I’d be curious to know which are the rules, the dos and don’ts of pregnancy and motherhood, food wise, in your culture, and which was your experience, either as a new mum or as a close friend or relative taking care of a new mum.

Recipes mentioned in this episode:
- Pesto: https://en.julskitchen.com/first-course/fresh-pasta/pesto-ricotta-lasagna
- Baked apples: https://en.julskitchen.com/dessert/baked-apples
- (Artichoke) carbonara: https://en.julskitchen.com/first-course/pasta-first-course/artichoke-carbonara

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 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 alliance, the latter for prosperity.
We talked about the Romanian sense of hospitality, how she grew up Bucharest under the communist rule, about Romanian cuisine, typical ingredients, the unique tradition of borş and ciorbă, coffee and desserts.

Learn more about Irina Georgescu here:
Web site: https://www.irinageorgescu.com
Instagram: https://www.instagram.com/irina.r.georgescu/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 English name, pound cake, and its French or Italian name, quattro quarti, four quarters.
What you need is therefore a scale to weigh the eggs, with their shell. The weight of the eggs will then give you the amount of sugar, flour and butter to use. Listen to the episode to learn how to adjust the four ingredients to make endless variations to the basic recipe.

Discover more on the blog: https://en.julskitchen.com/podcast/episode-41-everything-about-pound-cake

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

We 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

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Today 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 Pellegrino Artusi, Ada Boni and Paolo Petroni, with plenty of recipes from the blog to experiment.

The recipes we mentioned in this episode: https://en.julskitchen.com/podcast/episode-39-three-books-about-italian-cooking-you-must-have

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Juls’ 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 change it according to the completely new situation. I am sure we will be back teaching classes in our studio in the countryside, meeting people at the local café to begin the market tour, working for clients and brands to create recipes and organizing workshops and gatherings, but for the moment, we had to find a compromise. A compromise which is revealing itself rewarding, fun, and something we will keep for the future in our business plan! This is how our virtual cooking class was born.
In this episode, I’ll tell you more about it, I’ll share some behind the scenes of our tutorials and I’ll share also some projects for the future.

You can join our virtual Tuscan Cooking Class here > https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

This 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, but also about how geography and weather influence the baking traditions of a country. We’ll talk extensively about buns, the afternoon tea ritual, oatcakes and griddle cakes, but also a very special wedding cake from Britain.

Learn more about Regula Ysewijn here: http://www.missfoodwise.com
Instagram: https://www.instagram.com/missfoodwise/
Order her book here: https://amzn.to/3bupvSJ

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 approaching cooking for the first time. If you have to learn to cook as an adult, because your family was not very much into cooking, or because you discovered this curiosity towards food just at a later stage, you might have the same question in mind: and now, how do I learn to cook?
Being also a cooking class teacher, I’m often asked to share my tips on how one learns to cook. And this is the theme of today’s episode, where you will find also some tips from friends who are cooking class instructors and food writers.

Our virtual Tuscan cooking course on Udemy: https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27

On the blog:
- Citrus pound cake https://en.julskitchen.com/dessert/cakes-pies/citrus-pound-cake
- Easy tomato sauce https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tomato-sauce
- Spezzatino, beef stew https://en.julskitchen.com/main/meat/florentine-beef-stew
- Peposo, red wine and black pepper beef stew https://en.julskitchen.com/tuscany/black-peppercorn-beef-stew-peposo
- Tuscan ragù https://en.julskitchen.com/first-course/pasta-first-course/my-tuscan-ragu
- Carbonara https://en.julskitchen.com/first-course/pasta-first-course/artichoke-carbonara
- Focaccia https://en.julskitchen.com/tuscany/tuscan-schiacciata-with-walnuts

Listen also our episode about a Tuscan pantry here: https://en.julskitchen.com/podcast/episode-23-a-tuscan-pantry

Thanks to:
- Enrica Monzani @asmallkitcheningenoa
- Paola Bacchia @italyonmymind
- Domenica Marchetti @domenicacooks
- Judy Witts Francini @divinacucina

Two very useful online tools to convert grams to cups:
- Grams To Cups Conversions: https://www.gourmetsleuth.com/conversions/grams/grams-to-cups-conversions
- Baking conversion tools: https://www.weekendbakery.com/cooking-conversions/


Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

I 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 my freezer, about the importance of planning ahead and focusing on what you have, rather than on what you are missing, with recipes along the way.
I’d be curious to know if the lockdown changed your way of cooking and of organizing your pantry, fridge and freezer, which are the recipes you’re making more often and if you’ve learnt something new.

Our virtual Tuscan cooking course on Udemy: https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27

On the blog:
- Semolina gnocchi: https://en.julskitchen.com/first-course/roman-style-semolina-gnocchi
- Spinach and ricotta pie: https://en.julskitchen.com/vegetarian/torta-pasqualina-my-mums-spinach-and-ricotta-pie
- Spinach and ricotta ravioli: https://en.julskitchen.com/tuscany/spinach-ricotta-tortelli
- Pappa al pomodoro: https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro
- Pasta with tuna sauce: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna-sauce

Listen also our episode about a Tuscan pantry here: https://en.julskitchen.com/podcast/episode-23-a-tuscan-pantry

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 often we tend to consider comforting what we know better. That’s why I asked a few friends from all over the world to share with us which is their favourite comfort food. It will be like travelling from country to country, through the best and most comforting foods. Get ready to be hungry.

On the blog:
- Pappa al Pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro
- Chicken meatballs: https://en.julskitchen.com/main/meat/chicken-and-potato-meatballs
- Rice pudding: https://en.julskitchen.com/dessert/rice-pudding-with-roast-quinces
- Risotto: https://en.julskitchen.com/first-course/rice-cereals/pumpkin-risotto

Thanks to:
- Helen & Billie: https://www.instagram.com/miakouppa/
- Myriam: https://www.instagram.com/the_food_sister/
- Irina: https://www.instagram.com/irina.r.georgescu/
- Asha: https://www.instagram.com/ashafsk/
- Erny: https://www.instagram.com/ernythamrinyoga/
- Jenny: https://www.instagram.com/jlinford/
- Sarka: https://www.instagram.com/sarkababicka/
- Juliana: https://www.instagram.com/julianalopezmay/
- Costanza: https://www.instagram.com/cosnutritionist/

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

After 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 personal growth and self-affirmation, a lens through which I could discover the external world and explore my inner universe, sometimes all the more complex and multifaceted.
Food is tradition: I better understood who I am through traditional recipes, those from Tuscany and those from Basilicata, where the southern branch of my family is from.
Food is discovery. The work of food is a craftsman’s job, in which you progress with small steps, with perseverance, with a clear attention to beauty and detail. Craft is humble, more tangible than art, but it retains a human warmth, dedication and commitment.

What is food for you? Does it have a special meaning, or a value? Or is it more related to planning, or enjoying? Is it a way to release your stress, or to affirm yourself? Or both, as in my case?

On the blog:
- Ciambellone: https://en.julskitchen.com/dessert/cakes-pies/a-tuscan-bundt-cake
- Crostata: https://en.julskitchen.com/dessert/cakes-pies/whole-wheat-crostata-with-lemon-marmalade
- Pappa al pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro
- Grandma’s lasagne: https://en.julskitchen.com/first-course/fresh-pasta/grandmas-lasagne
- Meatball pasta bake: https://en.julskitchen.com/first-course/pasta-first-course/meatball-pasta-bake
- Calzoncelli: https://en.julskitchen.com/dessert/cookies/calzoncelli-chocolate-almond-christmas-cookies

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Today 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, chestnut flour is one of the most fundamental ingredients of the cucina povera, the peasant cooking, of the Tuscan mountains, from Garfagnana and Lunigiana, through the Appennino Pitoiese, down to Mugello and Mount Amiata, basically the whole mountain right side of Tuscany, from north to south.
In today’s episode, we will explore the local traditions and recipes related to chestnuts and chestnuts flour, from bread to pasta, to castagnaccio and necci.

Discover more stories and recipes in my latest cookbook "From the Market of Tuscany": https://en.julskitchen.com/cookbooks

On the blog:
- Castagnaccio: https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake
- Necci: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes
- Pecorino and chestnut risotto: https://en.julskitchen.com/first-course/rice-cereals/pecorino-and-chestnut-risotto
- Potato, porcini and chestnut soup: https://en.julskitchen.com/first-course/soup/potato-porcini-and-chestnut-soup

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Today 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 skewers to guinea fowl with orange and roasted sea bream with lemons and bergamots, many side dishes and, of course, plenty of desserts. Last but not least, preserves: marmalade, which is the first preserve I make every year, changing from time to time the citrus fruit ratio, and candied orange and citron peels.

On the blog:
- Lemon tagliolini: https://en.julskitchen.com/first-course/fresh-pasta/fresh-lemon-tagliolini
- Rabbit ragù: https://en.julskitchen.com/first-course/pasta-first-course/rabbit-ragu
- Mediterranean chicken salad: https://en.julskitchen.com/main/meat/mediterranean-chicken-salad
- Orange and pancetta Guinea fowl: https://en.julskitchen.com/main/meat/orange-pancetta-guinea-fowl
- Beef skewers with orange and lemon marinade: https://en.julskitchen.com/seasonal/winter/beef-skewers-with-orange-and-lemon-marinade
- Trabaccolara: https://en.julskitchen.com/main/fish/trabaccolara
- Blood orange and fennel salad: https://en.julskitchen.com/side/blood-orange-and-fennel-salad
- Lemon syrup cupcakes: https://en.julskitchen.com/dessert/lemon-syrup-cupcakes-michelangelos-style
- Lemon honey panna cotta: https://en.julskitchen.com/seasonal/winter/lemon-honey-pannacotta-agar-aga
- Lemon bundt cake: https://en.julskitchen.com/dessert/cakes-pies/lemon-bundt-cake
- Whole wheat crostata with lemon marmalade: https://en.julskitchen.com/dessert/cakes-pies/whole-wheat-crostata-with-lemon-marmalade
- Lemon polenta cake: https://en.julskitchen.com/dessert/cakes-pies/lemon-polenta-cake
- Chocolate and clementine olive oil: https://en.julskitchen.com/seasonal/winter/chocolate-and-clementine-olive-oil-cake
- Schiacciata alla Fiorentina: https://en.julskitchen.com/dessert/schiacciata-alla-fiorentina-a-sweet-flatbread-for-carnival
- Bergamot marmalade: https://en.julskitchen.com/preserves/bergamot-marmalade
- Bitter orange marmalade: https://en.julskitchen.com/preserves/bitter-orange-marmalade-and-nothing-else
- Candied orange peels: https://en.julskitchen.com/preserves/candied-orange-peels
- Citrus marmalade: https://en.julskitchen.com/preserves/citrus-marmalade

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

I 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 know the whys.
Two years ago, I bought Salt, Fat, Acid, Heat, by Samin Nosrat, and my style of cooking became immediately more confident. It is also a great resource to learn a lot about Italian cuisine and our use of fat – think about extra virgin olive oil – and salt – think about Parmigiano and anchovies.

On the blog:
- Tagliatelle with pork ragù. Learning to cook again: https://en.julskitchen.com/first-course/pasta-first-course/pork-ragu

More about Samin:
- her Instagram page: https://www.instagram.com/ciaosamin/
- her website: http://ciaosamin.com
- more about her book: https://www.saltfatacidheat.com
- watch her show on Netflix: https://www.netflix.com/title/80198288

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Until 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? How do you want to feel this year?

Links to articles mentioned in this episode:
- Nicole Gulotta. The Benefits of Choosing a Word For the Year—Instead of Setting Goals: http://nicolemgulotta.com/blog/word-for-the-year
- My 2018 words: craft and seasonality https://en.julskitchen.com/other/craft-and-seasonality
- My 2019 word: simplicity https://en.julskitchen.com/savoury-cakes/butternut-squash-strudel

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 recipes we mentioned in this episode:
- Chicken liver crostini: https://en.julskitchen.com/tuscany/chicken-liver-crostini
- Tuscan spleen crostini: https://en.julskitchen.com/tuscany/spleen-crostini
- Potato tortelli: https://en.julskitchen.com/seasonal/winter/potato-and-pecorino-tortelli-with-my-family
- My Tuscan ragù: https://en.julskitchen.com/tuscany/my-tuscan-ragu
- Ricotta ravioli: https://en.julskitchen.com/tuscany/how-to-make-ricotta-ravioli
- Cocoa cappellacci: https://en.julskitchen.com/seasonal/winter/cocoa-cappellacci-butternut-squash
- Grandma’s lasagne: https://en.julskitchen.com/tuscany/grandmas-lasagne
- Stuffed pork loin: https://en.julskitchen.com/tuscany/stuffed-pork-loin
- Stewed wild boar: https://en.julskitchen.com/tuscany/stewed-wild-boar
- Spinach flan: https://en.julskitchen.com/tuscany/spinach-flan
- Artichoke flan: https://en.julskitchen.com/side/christmas-side-dishes
- Cardoon flan: https://en.julskitchen.com/side/cardoon-flan
- Panforte: https://en.julskitchen.com/tuscany/tuscan-panforte-a-spicy-cake-from-siena
- Ricciarelli: https://en.julskitchen.com/tuscany/ricciarelli-siena-almond-cookies
- Cavallucci: https://en.julskitchen.com/tuscany/cavallucci-typical-tuscan-christmas-cookies
- Christmas cake: https://en.julskitchen.com/seasonal/winter/jamie-olivers-christmas-cake
- Yule log: https://en.julskitchen.com/seasonal/winter/yule-log

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 it with your friends, too! You will find all the links to the recipes we mentioned today in this episode show notes.

Don’t forget to visit Julskitchen.com for new stories and recipes from Tuscany.

Keep reading and keep cooking!

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Until 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.
Hint: there’s more than fashion and art, and good food is involved.

Learn more about Myriam here: https://www.thefoodsister.it
Instagram: https://www.instagram.com/the_food_sister/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Today’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 comes to cooking your veggies or do you allow them enough time to become buttery and soft?

The recipes we mentioned in this episode:
- Stewed French beans: https://en.julskitchen.com/side/stewed-french-beans
- Pasta with broccoli: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-broccoli
- Tagliatelle with romanesco, anchovies and burrata: https://en.julskitchen.com/first-course/pasta-first-course/tagliatelle-with-romanesco-broccoli

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

One 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 following questions:
- Which is the difference between extra virgin olive oil, virgin olive oil and olive oil?
- How do you produce extra virgin olive oil?
- How can I choose a good extra virgin olive oil, if I don’t know the producer?
- What is a DOP or IGP and how important is this for a customer?
- Extra virgin olive oil and landscape. How many cultivars are in Italy and in Tuscany and what does it mean for the taste?
- Extra virgin olive oil and cuisine. Is it safe to cook or fry with extra virgin olive oil?
- Is the green extra virgin olive oil the best olive oil?
- When do you pick olives?
- How long can I use a bottle of extra virgin olive oil?
- How many olive oils should I have in my pantry?

Remember, the love for extra virgin olive oil is contagious. Be the first one to spread the love of good and authentic extra virgin olive oil in your family and community.

Read the archive post on the blog “Why extra virgin olive oil is good for you?”
https://en.julskitchen.com/other/why-is-extra-virgin-olive-oil-good

Learn more about Pruneti on line:
The website: https://www.pruneti.it
Pruneti on Instagram: https://www.instagram.com/pruneti/
The Pruneti ExtraGallery on Instagram: https://www.instagram.com/prunetiextragallery/

You can purchase the Pruneti Extra Virgin olive oil online here:
https://www.pruneti.it/default?aspxerrorpath=/catalogo/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

If 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 improvise, store your food so that you can control quantities and expiring dates, browse through the jars, bags and cans often, not too leave anything behind.
Listen to the episode to discover the 10 unmissable ingredients and a recipe for pasta with anchovies, capers and toasted breadcrumbs.

The recipes we mentioned in this episode:
- Cecina, torta di ceci, chickpea cake: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus
- Chicken liver spread: https://en.julskitchen.com/appetizer/chicken-liver-crostini
- Spinach and ricotta ravioli with brown butter and sage: https://en.julskitchen.com/first-course/fresh-pasta/spinach-ricotta-tortelli
- Tuscan rub salt: https://en.julskitchen.com/tuscany/tuscany-in-a-jar-salt-with-sage-and-rosemary
- Fagioli all’uccelletto, beans and sausages: https://en.julskitchen.com/side/beans-and-sausages
- Necci, chestnut pancakes: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes
- Castagnaccio, chestnut cake https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes
- Passata, tomato purée: https://en.julskitchen.com/preserves/tomato-puree-or-as-we-call-it-the-preserve
- Pomarola, tomato sauce: https://en.julskitchen.com/preserves/pomarola-italian-tomato-sauce
- Eggs in tomato sauce: https://en.julskitchen.com/tuscany/grandma-mennas-kitchen-tomato-eggs

Would you like to share your pantry? Ingredients, jars and cans, your essential ingredients?
Snap a picture, or write about it, and share it with me via email, or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

This 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 blog and a newsletter, hosting a podcast and so forth. I’ll talk more about these aspects of our job in one of the next episodes, if you are interested, but for the moment I’d love to tell you something more about the cooking classes, or, as we define them, the edible experiences that you can have with us here in Tuscany.

Discover the three experience we offer, join us for a market tour or a farm tour, and meet new friends around a kitchen table >> https://en.julskitchen.com/tuscan-cooking-classes

The recipes we mentioned in this episode:
- Fresh pasta ravioli: https://en.julskitchen.com/first-course/fresh-pasta/how-to-make-ricotta-ravioli
- Pork loin: https://en.julskitchen.com/main/meat/stuffed-pork-loin
- Stewed French beans: https://en.julskitchen.com/side/stewed-french-beans
- Tuscan bread: https://en.julskitchen.com/bread/how-to-bake-sourdough-tuscan-bread

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

I’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 about Juliana’s career, her cooking style and the influence Italian food has on the Argentinian cuisine.

Learn more about Juliana here:
Instagram: https://www.instagram.com/julianalopezmay/
Website: https://www.julianalopezmay.com

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

September 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 l’uva, a grape schiacciata.

Which is your favourite recipe with grapes? No, don’t tell me wine! I’m thinking about a sweet or savoury recipe where grapes are involved! Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

The recipes we mentioned in this episode:
- Grape schiacciata: https://en.julskitchen.com/dessert/grape-focaccia
- September jam: https://en.julskitchen.com/preserves/grape-harvest-and-september-jam

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

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This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Since 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 cooking repertoire. And for all of you who made this cake with me during the cooking classes, a promise is a promise, now you have the recipe!
In this episode, we explore the step by step recipe, the possible fillings for the cake and the importance of having a cooking repertoire.

Which are the recipes that you would add in your cooking repertoire? share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

The recipes of my cooking repertoire that I mentioned in this episode:
- Ricotta crumb cake with plums: https://en.julskitchen.com/dessert/cakes-pies/ricotta-crumb-cake
- Crespelle alla Fiorentina: https://en.julskitchen.com/tuscany/crespelle-alla-fiorentina
- Eggplant meatballs: https://en.julskitchen.com/main/meat/eggplant-meatballs
- Ricotta and kale gnudi: https://en.julskitchen.com/first-course/fresh-pasta/tuscan-kale-gnudi
- Apple olive oil cake: https://en.julskitchen.com/dessert/cakes-pies/apple-olive-oil-cake
- Baked eggplants: https://en.julskitchen.com/side/baked-eggplants
- Tuscan ragù: https://en.julskitchen.com/first-course/pasta-first-course/my-tuscan-ragu
- Stuffed turkey breast: https://en.julskitchen.com/main/meat/stuffed-turkey-breast
- Italian potato salad: https://en.julskitchen.com/side/italian-potato-salad

Learn more about Villa Pienza here:
Web site: https://www.villapienza.it
Instagram: https://www.instagram.com/villapienza/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

This 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 Italian breakfast in my favourite coffee place, we stop for lunch to grab a burger in an alleyway, we’ll have an aperitivo in Piazza del Campo and a traditional dinner afterwards. We’ll call this a day with a stroll after dinner and a gelato.

If you have questions about Siena and its food, or if you want to tell us about an experience you had there, share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

Read more about Siena here
- One day in Siena, our city guide: https://en.julskitchen.com/other/travel/one-day-in-siena-my-city-guide
- More about Violante of Bavaria, a key figure in the Palio of Siena history: https://en.julskitchen.com/dessert/spiced-fruit-compote

Recipes mentioned in this episode:
- Pappa al Pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro
- Ricciarelli: https://en.julskitchen.com/dessert/ricciarelli-siena-almond-cookies
- Panforte: https://en.julskitchen.com/dessert/tuscan-panforte-a-spicy-cake-from-siena
- Cavallucci: https://en.julskitchen.com/tuscany/cavallucci-typical-tuscan-christmas-cookies
- Pan co’ santi: https://en.julskitchen.com/bread/pan-co-santi
- Pici: https://en.julskitchen.com/first-course/fresh-pasta/fresh-pasta-pici-aglione-valdorcia
- Wild board stew: https://en.julskitchen.com/main/meat/stewed-wild-boar

Learn more about the Travel WithGusto project here:
Web site: https://travelwithgusto.it/en/
Instagram: https://www.instagram.com/travelwithgusto/
Our Siena WithGusto Foodie Guide: https://travelwithgusto.it/en/guide/siena/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Both 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 pantry and my grandma’s memories, a walk through the best summer preserves, from tomato sauce to blackberry jam.

Recipes mentioned in this episode:

- Passata di pomodoro, tomato purée: https://en.julskitchen.com/preserves/tomato-puree-or-as-we-call-it-the-preserve
- Pomarola, tomato sauce: https://en.julskitchen.com/preserves/pomarola-italian-tomato-sauce
- Concentrato di pomodoro, tomato paste: https://en.julskitchen.com/preserves/tomato-paste
- Apple and blackberry jam: https://en.julskitchen.com/preserves/apple-and-blackberry-jam
- Apricot jam: https://en.julskitchen.com/preserves/apricot-jam
- Harvest jam: https://en.julskitchen.com/preserves/grape-harvest-and-september-jam
- Blueberry jam: https://en.julskitchen.com/dessert/cakes-pies/recipes-with-blueberries
- Spicy tomato jam: https://en.julskitchen.com/preserves/spicy-tomato-jam-for-cheese
- Pickled cauliflower: https://en.julskitchen.com/preserves/home-made-holiday-food-gifts
- Minestrone from scratch: https://en.julskitchen.com/first-course/soup/minestrone-from-scratch

I’d love to hear from you: Which is your relationship with preserving? Do you have a favourite preserve you usually make during summer?
Let me know with a DM on Instagram or an email at info@julskitchen.com

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

A 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/first-course/fresh-pasta/pici-with-squash

Do you want to spend a weekend in Val d’Orcia? This is our guide: https://en.julskitchen.com/other/travel/a-weekend-in-val-dorcia

I’d love to hear from you: have you ever been to Val d’Orcia? Is there another part of Tuscany you’d love us to explore for you?

Let me know with a DM on Instagram or an email at info@julskitchen.com

Special guest in this episode: Luisa Cipolla of Agriturismo il Rigo

You can find Luisa online at http://agriturismoilrigo.com/_en/home.html or on Instagram https://www.instagram.com/agriturismo_il_rigo/

You can read more about her books here: https://www.instagram.com/agriturismo_il_rigo/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Recipes 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 seasonal ingredients to feed a crowd?

Let me know with a DM on Instagram or an email at info@julskitchen.com

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

------------------
Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Recipes 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.com

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Before 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 decorate

Recipes 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 there a recipe that reminds you of your childhood like zuppa inglese does for me? Let me know with a DM on Instagram or an email at info@julskitchen.com

Special guest in this episode: Regula Ysewijn
You can find her online at www.missfoodwise.com or on Instagram www.instagram.com/missfoodwise/
You can read more about her books here: http://www.missfoodwise.com/my-books/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

BuyFood 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 virgin olive oil
[19:35] Olio extravergine di oliva Toscano IGP - www.oliotoscanoigp.it
[20:54] Olio extravergine di oliva Chianti Classico DOP - www.oliodopchianticlassico.com
[22:10] Olio extravergine di oliva Seggiano DOP - www.consorzioolioseggiano.it
[23:06] Pecorino cheeses in Tuscany
[25:03] Pecorino Toscano DOP - www.pecorinotoscanodop.it
[26:20] Pecorino delle Balze Volterrane DOP
[27:28] Farro della Garfagnana IGP - www.farrodellagarfagnana.it
[32:09] Finocchiona IGP - www.finocchionaigp.it
[34:48] Prosciutto Toscano DOP - www.prosciuttotoscano.com
[38:06] Cinta Senese DOP - www.cintasenesedop.it
[40:31] Vitellone Bianco dell’Appennino Centrale IGP - www.vitellonebianco.it
[44:49] Chestnuts and the importance in the mountain economy
[47:55] Castagna del Monte Amiata IGP - www.castagna-amiata.it/web/
[48:53] Marrone del Mugello IGP - www.stradadelmarrone.it
[49:06] Cantuccini Toscani IGP - www.assocantuccini.org
[50:55] Panforte di Siena IGP - http://www.coripanf.org
[54:50] Ricciarelli di Siena IGP

Some of the recipes mentioned in this episode:
- Pappa al pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro
- Panzanella: https://en.julskitchen.com/first-course/tuscan-panzanella-tomato-bread-salad
- Apple olive oil cake: https://en.julskitchen.com/dessert/cakes-pies/apple-olive-oil-cake
- Castagnaccio: https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake
- Necci: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes
- Arista alla fiorentina: https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork
- Cinta senese ragù: https://en.julskitchen.com/first-course/fresh-pasta/cinta-senese-meat-sauce
- Farro and ricotta tart: https://en.julskitchen.com/dessert/cakes-pies/farro-and-ricotta-tart

I’d love to hear from you: how do you choose your products? Are you familiar with PDO and PGI products? How do you recognize the quality of the food you buy when you do not know the producer?
If this is a subject that is interesting for you – an informed way to shop for local and sustainable products – let us know, as we might work on a series of episodes specifically dedicated to the different products, with interviews and recipes.
Email me at juls@julskitchen.com

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

A 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 Bombe, episode 202: https://cherrybombe.com/radio-cherry-bombe/samin-nosrat-and-nigella-lawson

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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

A 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 generous with you in term of advice and support and cheered for you along the way?

Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Things 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
- gelato

Recipes 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 from you: have you ever tried lampredotto or torta di ceci in Tuscany? If not, which is your favourite street food, even belonging to other food cultures!

Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

[ITALIANO] Ricette menzionate nell’episodio:
- Panino al lampredotto: https://it.julskitchen.com/toscana/street-food-fiorentino-il-panino-al-lampredotto
- Torta di ceci: https://it.julskitchen.com/antipasti/cecina-con-hummus-di-carote
- Schiacciata: https://it.julskitchen.com/pane-lievitati/schiacciata-toscana-alle-noci
- Bomboloni: https://it.julskitchen.com/dolci/bomboloni-toscani

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Things 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 there recipes that can not be missed on your table for Easter? Which are the ingredients you associate with Easter?

Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

[ITALIANO] Ricette menzionate nell’episodio:
- Ravioli maremmani di ricotta e spinaci: https://it.julskitchen.com/primi-piatti/pasta-fresca/ravioli-maremmani
- Torta pasqualina: https://it.julskitchen.com/torta-salata/la-torta-pasqualina
- Agnello al forno: https://it.julskitchen.com/secondi-piatti/carne/agnello-al-forno
- Carciofi ritti: https://it.julskitchen.com/contorno/come-pulire-i-carciofi-e-cucinarli-i-carciofi-ritti

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 cuisine


Recipes 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
-Torta di ceci: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus
-Frittata trippata: https://en.julskitchen.com/tuscany/frittata-trippata-a-tuscan-omelet

I’d love to hear from you: which is your favourite Italian or Tuscan vegetarian recipe? Or vegan? Speaking of gluten free, have you ever used chestnut flour as an ingredient? Or what about the chickpea flour?

Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

[ITALIANO] Ricette menzionate nell’episodio:
-Pappa al Pomodoro: https://it.julskitchen.com/primi-piatti/zuppa/la-mia-migliore-pappa-al-pomodoro-per-lestate
-Panzanella: https://it.julskitchen.com/primi-piatti/la-cucina-di-nonna-menna-la-panzanella
-Ribollita: https://it.julskitchen.com/primi-piatti/zuppa/la-cucina-di-nonna-menna-la-minestra-di-pane
-Acquacotta: https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup
-Potato cake: https://it.julskitchen.com/dolci/torte-crostate/torta-di-patate-artusi
-Pasta margherita: https://it.julskitchen.com/dolci/pasta-margherita-con-mele-e-rabarbaro-e-glassa-al-te-senza-glutine-senza-pensieri
-Castagnaccio: https://it.julskitchen.com/dolci/la-cucina-di-nonna-menna-il-castagnaccio
-Torta di ceci: https://it.julskitchen.com/antipasti/cecina-con-hummus-di-carote
-Frittata trippata: https://it.julskitchen.com/toscana/la-frittata-trippata

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Today’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 wherever you are listening to a podcast. Rate and review the show. It will help us to be found on line and build up an appetite for Italian food. Share with your friends, too!

Don’t forget to visit Julskitchen.com to discover new stories and recipes from Tuscany or on Instagram https://instagram.com/julskitchen

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Things 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 Tuscany

Recipes 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 markets?

Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

[ITALIANO] Ricette menzionate nell’episodio:
- Arista con le pere e il pecorino: https://it.julskitchen.com/secondi-piatti/carne/arista-con-le-pere-pecorino

La Cucina dei Mercati in Toscana: https://it.julskitchen.com/i-libri/la-cucina-dei-mercati-toscana

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

[ITALIANO] Ricette menzionate nell’episodio:
- Cenci: https://it.julskitchen.com/dolci/cenci-toscani-carnevale
- Frittelle: https://it.julskitchen.com/dolci/le-frittelle-di-riso-di-carnevale-siena
- Schiacciata alla Fiorentina: https://it.julskitchen.com/dolci/la-schiacciata-alla-fiorentina
- Bomboloni: https://it.julskitchen.com/dolci/bomboloni-toscani

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Things 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

Recipes 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
- Minestra di pane https://en.julskitchen.com/first-course/soup/bean-and-bread-soup
- Acquacotta https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup
- Stuffed chicken https://en.julskitchen.com/seasonal/winter/stuffed-roast-chicken
- Bread pudding cake https://en.julskitchen.com/dessert/cakes-pies/bread-pudding-cake


I’d love to hear from you:
Have you ever baked, or tried, Tuscan bread? Was it a surprise whern you first tried it in Tuscany? Which is your relationship with bread? Is it fundamental for you as for us in Tuscany or is it just something that you happen to eat?
Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

[ITALIANO] Ricette menzionate nell’episodio:
- Pappa al Pomodoro https://it.julskitchen.com/primi-piatti/zuppa/la-mia-migliore-pappa-al-pomodoro-per-lestate
- Panzanella https://it.julskitchen.com/primi-piatti/la-cucina-di-nonna-menna-la-panzanella
- Minestra di pane https://it.julskitchen.com/primi-piatti/zuppa/la-cucina-di-nonna-menna-la-minestra-di-pane
- Acquacotta https://it.julskitchen.com/primi-piatti/zuppa/lacquacotta-maremmana-e-la-minestra-di-sassi
- Pollo arrosto ripieno https://it.julskitchen.com/secondi-piatti/carne/pollo-arrosto-ripieno
- Torta di pane https://it.julskitchen.com/dolci/torta-di-pane-per-colazione

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Things 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
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Recipes mentioned in this episode:
- Rustici https://en.julskitchen.com/savoury-cakes/rustici-a-street-food-from-salento
- Tuscan rub salt https://en.julskitchen.com/tuscany/tuscany-in-a-jar-salt-with-sage-and-rosemary
- Arista https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork
- Arista with apples https://en.julskitchen.com/main/meat/roast-pork-loin-with-apples
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I’d love to hear from you which is the first dish that you cooked for your better half? Do you have a dish that is important in your relationship? Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.
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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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb
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[ITALIANO] Ricette menzionate nell’episodio:
- Rustici https://it.julskitchen.com/torta-salata/rustici-leccesi
- Tuscan rub salt https://it.julskitchen.com/marmellate/la-toscana-in-barattolo-il-sale-aromatizzato-con-salvia-e-rosmarino
- Arista https://it.julskitchen.com/secondi-piatti/carne/arista-con-le-mele
- Arista with apples https://it.julskitchen.com/secondi-piatti/carne/arista-con-le-mele

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Things 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: gnudi

Recipes mentioned in this episode:
- Bracioline al Pomodoro, beef cutlets in tomato sauce https://en.julskitchen.com/main/meat/slices-of-beef-cooked-in-tomato
- Ciambellone https://en.julskitchen.com/breakfast/a-marbled-ciambellone-for-breakfast
- Yoghurt cake https://en.julskitchen.com/dessert/cakes-pies/citrus-yoghurt-cake
- Butternut squash risotto with clams https://en.julskitchen.com/first-course/rice-cereals/butternut-squash-risotto-with-clams
- Gnudi https://en.julskitchen.com/first-course/fresh-pasta/tuscan-kale-gnudi

I’d love to hear from you which is your most vivid food memory. Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/
Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

Podcast realized by https://instagram.com/tommyonweb

[ITALIANO] Ricette menzionate nell’episodio:
- Bracioline al Pomodoro https://it.julskitchen.com/secondi-piatti/carne/le-bracioline-al-pomodoro-un-flashback-lungo-uninfanzia
- Il dolce allo yogurt https://it.julskitchen.com/dolci/torte-crostate/il-dolce-allo-yogurt
- Ciambellone https://it.julskitchen.com/colazione/ciambellone-marmorizzato
- Risotto con la zucca e le vongole https://it.julskitchen.com/primi-piatti/riso-primi-piatti/risotto-con-la-zucca-e-le-vongole
- Gnudi https://it.julskitchen.com/primi-piatti/pasta-fresca/gnudi-di-cavolo-nero

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 answer your questions at the end of each episode.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/
Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/
Email me at juls@julskitchen.com

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe