Cooking with an Italian accent
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Cooking with an Italian accent
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. I’ve been sharing honest, reliable Italian recipes for 14 years now, through my cookbooks a...
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55 эпизод
Italy in the low season
Italy is often imagined in the golden glow of summer. But what about winter?
In this episode, we explore ten vignettes of Italy in the low seaso...
Why I’m asking you to skip Florence on your next trip to Tuscany
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 tou...
![Last but not least [Special]](https://substackcdn.com/feed/podcast/245479/post/101657231/4d8c09b1ffba123ec663df0441190f8a.jpg)
Last but not least [Special]
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:
-...
![2x05 - All about the traditional Tuscan sweet treats [Christmas Special]](https://substackcdn.com/feed/podcast/245479/post/52144839/1ae704551e5527ba6e2c7663c1b68d6c.jpg)
2x05 - All about the traditional Tuscan sweet treats [Christmas Special]
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...
2x04 - Life in Salento: in conversation with Nina Gigante
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 wellne...
2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro
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...
2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa
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....
2x01 - Let's celebrate: Happy (40th) Birthday Giulia!
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...
EP46 - 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 bears...
EP45 - How to maintain a long-term relationship with your blog
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...
EP44 - On risotto
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...
EP43 - Food and motherhood
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...
EP42 - In conversation with: Irina Georgescu, author of Carpathia
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 episo...
EP41 – Everything you want to know about pound cake
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,...
EP40 - Get to know us better
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...
EP39 - Three books about Italian cooking you must have
Today we are talking about cookbooks. When I was organizing my cookbooks on the bookshelves, I rediscovered some favourites from the past that needed...
EP38 - Our virtual Tuscan cooking class
Juls’ Kitchen is a family business. Tommaso and I work together to teach classes, develop recipes for clients, taking photos, producing the podcast, a...
EP37 - In conversation with: Regula Ysewijn, food writer
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...
EP36 - How do you learn to cook?
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 t...
EP35 - Cooking during the lockdown
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, responsib...
EP34 - What is comfort food for you?
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 pomo...
EP33 - 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 launch...
EP32 - 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 wh...
EP31 - 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,...
EP30 - (cook)book review: “Salt, Fat, Acid, Heat” by Samin Nosrat
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....
EP29 - 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, th...
EP28 - 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 hu...
![EP27 - My favourite Christmas cookbook: Nigel Slater’s The Christmas Chronicles [Bonus Track]](https://substackcdn.com/feed/podcast/245479/post/52144863/d6287a2f8c0026f70b0ef20763ae3555.jpg)
EP27 - My favourite Christmas cookbook: Nigel Slater’s The Christmas Chronicles [Bonus Track]
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 coo...
EP26 - 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 fl...
EP25 - 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 bes...
EP24 - 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...
EP23 - A Tuscan pantry
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 t...
EP22 - Juls' Kitchen Tuscan cooking classes
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...
EP21 - In conversation with: Juliana Lopez May
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 wome...
EP20 - September: Grape harvest and grape recipes
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 agai...
EP19 - Let’s cook together: ricotta crumb cake
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...
EP18 - Siena, foodie tips to explore this medieval city
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 unive...
EP17 - Preserving the season: Summer
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...
EP16 - In conversation with: Luisa of Agriturismo Il Rigo
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...
EP15 - Fragments of Summer and seasonal effortless cooking
Recipes mentioned in this episode:
- Effortless summer cooking: https://en.julskitchen.com/seasonal/summer/effortless-summer-cooking