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Episode 46 – A celebration of Spring in a Tuscan kitchen

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 beard. 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 sunny days, ripe stone fruit and juicy tomatoes.

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.

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Join our Virtual Tuscan Cooking Class

We are missing the people we used to meet during our market tours and cooking classes. We had to figure out a new way to share our passion for food, to virtually meet all the food enthusiasts who gave us so much through the years. This is why we launched a virtual Tuscan cooking class on Udemy, an on line learning platform.
The recipes we mentioned in this episode:

Have you made one of our recipes?

If you make one of our recipes, Snap a pic and tag @julskitchen and hashtag it #myseasonaltable. We love to see your creations on Instagram, Facebook, & Twitter! Join the fun of our Facebook Group Cooking with Juls’ Kitchen, too.

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