Cooking with an Italian accent

著者： Giulia Scarpaleggia
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  • サマリー

  • 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 10 years now, through my cookbooks and our blog Juls' Kitchen.

    If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“.

    Visit: www.julskitchen.com
    Instagram: https://instagram.com/julskitchen/
    Copyright Giulia Scarpaleggia
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あらすじ・解説

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 10 years now, through my cookbooks and our blog Juls' Kitchen.

If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“.

Visit: www.julskitchen.com
Instagram: https://instagram.com/julskitchen/
Copyright Giulia Scarpaleggia
アート クッキング 衛生・健康的な生活
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エピソード
  • 2x05 - All about the traditional Tuscan sweet treats [Christmas Special]

    2x05 - All about the traditional Tuscan sweet treats [Christmas Special]
    2021/12/15
    Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/
    Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10

    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 colours and to the ingredients of the baked goods arranged in the shop windows of bakeries, cafés, and pastry shops.
    The Tuscan pastry art isn’t show stopping, elegant, refined or elaborate, as you would say of the French patisserie or oven of the Southern Italian pastry art of Sicily and Naples.
    In this episode, we will delve into the Tuscan pastry art, discovering how seasonal it is, how strongly related to Cucina Povera, and how it shows a lasting influence of Medieval and Renaissance ingredients, spices, and traditions.

    So now listen to the episode, join the conversation online, and enjoy this little taste of Tuscany sweet treats.


    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Podcast realized by https://instagram.com/tommyonweb
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    31 分
  • 2x04 - Life in Salento: in conversation with Nina Gigante

    2x04 - Life in Salento: in conversation with Nina Gigante
    2021/08/17
    Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/
    Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10

    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 wellness, food, and travel journalist, and a qualified holistic nutritionist.
    While we were in Salento to visit Tommaso’s family, I was continuously texting Nina to have advice on where to go, shop, and, guess what, eat. Thanks to her tips we discovered my favourite brioche in Salento.
    In the following conversation, you’ll hear us talking about what is home for Nina, what she likes about Mediterranean cuisine, and what to see, where to eat, and what to buy in Lecce. Nina will also give us a tip to visit a less known turquoise lake surrounded by a Martian landscape right there, in Salento.

    So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Salento feels like.

    Learn more about Nina Gigante here:
    Instagram: https://www.instagram.com/nina_giga

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

    Podcast realized by https://instagram.com/tommyonweb
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    35 分
  • 2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro

    2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro
    2021/08/10
    Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/
    Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10

    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, and passionate about wool. She has a maso up in the Trentino mountains and an agritourism with her family. We are both from Tuscany, but we met there, in her farmstead, where we were greeted as part of her family. We attended one of her sourdough baking courses and learnt about her life in the mountains.
    In the following conversation, you’ll hear us talking about bread and wool, and what they have in common, about Alpine cuisine and local ingredients, about sustainable tourism in the Alps, and day trips to Valle dei Mocheni.

    So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Trentino looks and tastes like.

    Learn more about Vea Carpi here:
    Web site: https://www.masdelsaro.it/en/homepage/
    Instagram: https://www.instagram.com/mas_del_saro/
    Vea’s book, Pasta Madre: https://masdelsaroshop.bigcartel.com/product/la-mia-pasta-madre-il-pane-i-dolci-la-vita-in-montagna-ed-raetia-2020

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

    Podcast realized by https://instagram.com/tommyonweb
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    44 分

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