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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.
 
Due to the COVID-19 pandemic and the Italian lockdown, we had to suspend our cooking classes for the moment. As we are missing people joining us in the kitchen and we’re missing sharing food and recipes, we launched a virtual Tuscan cooking course!
 
I am sure we will be back teaching classes in our cooking 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.
 
With this course you will join me in my kitchen, attending step-by-step cooking demonstrations to show you exactly how to prepare each recipe. We’re going to use simple, affordable ingredients. You’ll learn recipes to make antipasti (appetisers), primi (fresh pasta from scratch like tagliatelle and ravioli), secondi (traditional meat and fish dishes), contorni (seasonal side dishes) and dolci (my famous olive oil cake, but also crostate and almond biscotti).
Stuffed turkey breast

Tuscan Cooking Class

Traditional recipes, pantry staples and ideas to add to your cooking repertoire.

Learn to cook:
Chicken liver crostini, Fried sage leaves, Tagliatelle, Ricotta and spinach tortelli, Potato gnocchi, Tuna and tomato sauce, Roasted pork loin, Stuffed roasted turkey breast, Roasted lamb, Tuna stuffed round zucchini, Tuna loaf, Fresh peas with garlic and pancetta, Almond biscotti, Olive oil cake, Shortcrust pastry dough, Jam crostata, Shortcrust sandwich jam cookies, Shortcrust Tartlets, Robinia flower fritters.

Includes:

  • 19 step-by-step cooking demonstrations
  • a PDF with ingredients, tools and instructions of each recipe
  • lifetime access
  • free access to upcoming new recipes

Cost: €34,99

Pappa al pomodoro

Vegan Cooking Class

A course with traditional, authentic recipes belonging to the Tuscan cooking tradition that are, at the same time, naturally vegan. Includes also gluten-free options.

Learn to cook:
Chickpea flour cake, Hand pulled fresh pasta pici with rye flour, Panzanella (tomato bread salad), Pappa al pomodoro (tomato bread soup), Ribollita (bean, Tuscan kale and bread soup), Grilled vegetables, Stewed green beans, Castagnaccio (chestnut flour cake).
Coming soon: Gluten free potato gnocchi, Sugo finto (herb and tomato sauce), Aglione sauce (garlic tomato sauce)

Includes:

  • 10 step-by-step cooking demonstrations
  • a PDF with ingredients, tools and instructions of each recipe
  • lifetime access
  • free access to upcoming new recipes

Cost: €29,99

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