About

THAT’S ME

Thirty years old, a Tuscan  kitchen open to the world.

In the first picture I am barely 4 years old, in my mother’s kitchen as every Sunday: “Come my little Giuggi and help mum with this cake for breakfast”. Believe, those were real big events for me. Since then, I simply love cooking. It gives me satisfaction, it makes me happy, it channels my positive energy and wash out the clouds from my eyes.

Something about me and Juls’ Kitchen

It was a dark and stormy night… this is how fairy tales begin, isn’t it? Everything started in a night like that, at the beginning of February 2009, after several months of passionate foodblogs reading and cookbook shopping addiction. An intimate name, Juls’ Kitchen, with a reference to my other great passion, the English language. A first post without photos, where I quoted one of my main sources of inspiration: Tessa Kiros and her books. Since that first shy and hesitant post things have been evolving slowly: pictures are improving day after day, thanks to the many hours spent on the beautiful posts full of colours, textures and shades of the best European, American and Australian foodbloggers. After a few months I decided to translate my blog also into English, deciding not to hide any more my yearning for the international food blog world, usually very open, creative and stimulating.

My recipes evolved as well: at the beginning I craved for foreign and ethnic food, anything far from my daily culinary world: Chinese fried rice, cupcakes and macarons. Then I started to feel the urge to explore the world that everyone – especially abroad – love with transportation, and where I had the good fate to live: Tuscany. So back to home cooking and family recipes, to discover my roots and my smell and taste memories.

And now? Now my focus is the ingredient. I look for fresh, seasonal, preferably local produce. I’m not a fanatical of a control freak, but my aim is to use the best products of the seasons, and from there develop a recipe. Hence one of the dishes that have surprised me most were the summery zucchini still crisp and fragrant green, sauteed with garlic and fresh oregano. A triple jump from the macarons of the first months, I admit it, but it’s always me, always Juls’ Kitchen, it’s always related to something I crave for and eat with pleasure!

My blog in one adjective

My blog is familiar. Everyone is included: mum, dad, grandma, my only and beloved sister Claudia, Kira, our sweet old dog, the grandparents now gone, great-grandparents and great-great grandparents who still live in my grandma’s memories or in the story of a recipe, rooting back to someone’s childhood or the hard times of the Second World War.

Each recipe is an excuse to tell you about a night out with friends, a time of the season that I like, or simply a memory of a taste that struck me. It’s like being part of my family, sitting at the table with us at night, tasting something new and talking about what happened during the day with simple and light-hearted tones in front of a bowl of well seasoned pasta.

That’s me, Tuscan located and world oriented. Welcome to my kitchen, welcome to Juls’ Kitchen.

CONTACT ME

Sharing is caring!

•