Ciao, I am Giulia Scarpaleggia, a Tuscan born and bred country girl, a home cook, a food writer and a photographer. I teach Tuscan cooking classes in my house in the countryside in between Siena and Florence, where my family has been living since the 1920’s and where I live now with my husband, Tommaso, and our dog, Noa.
I’ve been sharing honest, reliable Italian recipes for 10 years now, through my cookbooks and this blog.
If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“.
Why an Italian accent? Well, I’m pretty sure you can hear it when I talk, and you can taste it when I cook. I invite you into our home in the Tuscan countryside, into this busy kitchen and into my well stocked pantry.
In each episode, we talk about traditional food and the memories it stirs up, we meet friends and producers and we build up an appetite for Italian food.
I will also answer listeners’ questions about Italian and Tuscan cooking, about that pack of dried cannellini beans you do not know how to use, about extra virgin olive oil or our love for stale bread. So, if you have a question in your mind, just email me at juls@julskitchen.com or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode.
Be sure to subscribe on iTunes, Google Podcasts, Spreaker 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!
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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!
Episode 33 – What is food for me
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…
Episode 32 – Chestnuts and chestnut flour in Tuscan cuisine
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…
Episode 31 – Celebrating the citrus season
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…
Episode 30 – (cook)book review: “Salt, Fat, Acid, Heat” by Samin Nosrat
I learnt to cook from my grandmother, watching her stirring patiently a pot of ragù, or foraging herbs in the fields to make a salad, or an omelette. I learnt…
Episode 29 – My 2020 word: intentionality
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…
Episode 28 – Have yourself a very Tuscan Christmas!
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…
Episode 27 – My favourite Christmas cookbook: Nigel Slater’s The Christmas Chronicles
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…
Episode 26 – Milan, foodie tips to explore the city, with Myriam Sabolla
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.…
Episode 25 – Italians and overcooked vegetables
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,…
Episode 24 – In conversation with: Frantoio Pruneti about Extra Virgin Olive Oil
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…