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Cooking with an Italian accent

Author: Giulia Scarpaleggia

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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/
33 Episodes
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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 2€ a kilo. If you want to buy an organic, stone ground chestnut flour made with local chestnuts, that flour can cost from 10€ up to 15€ a kilo! It used to be the flour of poor people, of those who could not afford, or get hold of, wheat flour, and now it is considered a delicacy, as it is a gluten free flour, very nutrituous, rich in fibers, minerals and vitamins.Yet, chestnut flour is one of the most fundamental ingredients of the cucina povera, the peasant cooking, of the Tuscan mountains, from Garfagnana and Lunigiana, through the Appennino Pitoiese, down to Mugello and Mount Amiata, basically the whole mountain right side of Tuscany, from north to south.In today’s episode, we will explore the local traditions and recipes related to chestnuts and chestnuts flour, from bread to pasta, to castagnaccio and necci.Discover more stories and recipes in my latest cookbook "From the Market of Tuscany": https://en.julskitchen.com/cookbooksOn the blog:- Castagnaccio: https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake- Necci: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes- Pecorino and chestnut risotto: https://en.julskitchen.com/first-course/rice-cereals/pecorino-and-chestnut-risotto- Potato, porcini and chestnut soup: https://en.julskitchen.com/first-course/soup/potato-porcini-and-chestnut-soup 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
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 of flavour they give to the simplest salads. In this episode, I’m sharing how I use them, when I’m not munching on clementines directly from a paper bag coming home from the market, juicing oranges and bergamots in the morning, or zesting a lemon in a cake batter.You’ll find recipes for fresh dressings for pasta, like lemon tagliolini, recipes for your main courses, from beef skewers to guinea fowl with orange and roasted sea bream with lemons and bergamots, many side dishes and, of course, plenty of desserts. Last but not least, preserves: marmalade, which is the first preserve I make every year, changing from time to time the citrus fruit ratio, and candied orange and citron peels.On the blog:- Lemon tagliolini: https://en.julskitchen.com/first-course/fresh-pasta/fresh-lemon-tagliolini- Rabbit ragù: https://en.julskitchen.com/first-course/pasta-first-course/rabbit-ragu - Mediterranean chicken salad: https://en.julskitchen.com/main/meat/mediterranean-chicken-salad- Orange and pancetta Guinea fowl: https://en.julskitchen.com/main/meat/orange-pancetta-guinea-fowl- Beef skewers with orange and lemon marinade: https://en.julskitchen.com/seasonal/winter/beef-skewers-with-orange-and-lemon-marinade- Trabaccolara: https://en.julskitchen.com/main/fish/trabaccolara- Blood orange and fennel salad: https://en.julskitchen.com/side/blood-orange-and-fennel-salad - Lemon syrup cupcakes: https://en.julskitchen.com/dessert/lemon-syrup-cupcakes-michelangelos-style- Lemon honey panna cotta: https://en.julskitchen.com/seasonal/winter/lemon-honey-pannacotta-agar-aga- Lemon bundt cake: https://en.julskitchen.com/dessert/cakes-pies/lemon-bundt-cake- Whole wheat crostata with lemon marmalade: https://en.julskitchen.com/dessert/cakes-pies/whole-wheat-crostata-with-lemon-marmalade- Lemon polenta cake: https://en.julskitchen.com/dessert/cakes-pies/lemon-polenta-cake- Chocolate and clementine olive oil: https://en.julskitchen.com/seasonal/winter/chocolate-and-clementine-olive-oil-cake - Schiacciata alla Fiorentina: https://en.julskitchen.com/dessert/schiacciata-alla-fiorentina-a-sweet-flatbread-for-carnival- Bergamot marmalade: https://en.julskitchen.com/preserves/bergamot-marmalade- Bitter orange marmalade: https://en.julskitchen.com/preserves/bitter-orange-marmalade-and-nothing-else- Candied orange peels: https://en.julskitchen.com/preserves/candied-orange-peels- Citrus marmalade: https://en.julskitchen.com/preserves/citrus-marmaladeFind 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
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. I learnt to cook because I was hungry for delicious, diverse food: my mum had a basic approach to cooking, which did not include “strange” ingredients such as butternut squash or thyme. She taught me all the recipes that nurture a family, though.I learnt to cook through practice, cooking from cookbooks, from recipes picked up at the market, eavesdropping conversations at the butcher. I learnt the hows, but I did not know the whys.Two years ago, I bought Salt, Fat, Acid, Heat, by Samin Nosrat, and my style of cooking became immediately more confident. It is also a great resource to learn a lot about Italian cuisine and our use of fat – think about extra virgin olive oil – and salt – think about Parmigiano and anchovies.On the blog:- Tagliatelle with pork ragù. Learning to cook again: https://en.julskitchen.com/first-course/pasta-first-course/pork-ragu More about Samin:- her Instagram page: https://www.instagram.com/ciaosamin/- her website: http://ciaosamin.com - more about her book: https://www.saltfatacidheat.com - watch her show on Netflix: https://www.netflix.com/title/80198288 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
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 mark the measure of my failures. Now I choose a word that will represent the year I have in front of me, a word that will guide me, help me to make decisions and choose a path to follow. It is much more effective, and kind, to choose a word rather than listing down goals.This year I chose intentionality as my 2020 word.Which is your 2020 word? How do you want to feel this year?Links to articles mentioned in this episode:- Nicole Gulotta. The Benefits of Choosing a Word For the Year—Instead of Setting Goals: http://nicolemgulotta.com/blog/word-for-the-year- My 2018 words: craft and seasonality https://en.julskitchen.com/other/craft-and-seasonality - My 2019 word: simplicity https://en.julskitchen.com/savoury-cakes/butternut-squash-strudel 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
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 the unassuming log that the head of the family would put in the fireplace at Christmas Eve. It would burn slowly, the embers glowing in the dark, until the next day, or sometimes until the new year. Therefore, my ideal Christmas would be also deeply connected to winter and to Nature.I’m also sharing some seasonal Tuscan recipes for a homemade, genuine Christmas feast.The recipes we mentioned in this episode:- Chicken liver crostini: https://en.julskitchen.com/tuscany/chicken-liver-crostini- Tuscan spleen crostini: https://en.julskitchen.com/tuscany/spleen-crostini- Potato tortelli: https://en.julskitchen.com/seasonal/winter/potato-and-pecorino-tortelli-with-my-family- My Tuscan ragù: https://en.julskitchen.com/tuscany/my-tuscan-ragu- Ricotta ravioli: https://en.julskitchen.com/tuscany/how-to-make-ricotta-ravioli- Cocoa cappellacci: https://en.julskitchen.com/seasonal/winter/cocoa-cappellacci-butternut-squash- Grandma’s lasagne: https://en.julskitchen.com/tuscany/grandmas-lasagne- Stuffed pork loin: https://en.julskitchen.com/tuscany/stuffed-pork-loin- Stewed wild boar: https://en.julskitchen.com/tuscany/stewed-wild-boar- Spinach flan: https://en.julskitchen.com/tuscany/spinach-flan- Artichoke flan: https://en.julskitchen.com/side/christmas-side-dishes- Cardoon flan: https://en.julskitchen.com/side/cardoon-flan- Panforte: https://en.julskitchen.com/tuscany/tuscan-panforte-a-spicy-cake-from-siena- Ricciarelli: https://en.julskitchen.com/tuscany/ricciarelli-siena-almond-cookies- Cavallucci: https://en.julskitchen.com/tuscany/cavallucci-typical-tuscan-christmas-cookies- Christmas cake: https://en.julskitchen.com/seasonal/winter/jamie-olivers-christmas-cake - Yule log: https://en.julskitchen.com/seasonal/winter/yule-log 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
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 The Christmas Chronicles.If you liked the bonus track, there will be more, more books and ideas, in the next months.If you have questions about Italian and Tuscan cooking, just email me at juls@julskitchen.com or join our Facebook Group Cooking with Juls’ Kitchen.Be sure to subscribe on iTunes, Spotify or wherever you are listening to a podcast and share it with your friends, too! You will find all the links to the recipes we mentioned today in this episode show notes.Don’t forget to visit Julskitchen.com for new stories and recipes from Tuscany. Keep reading and keep cooking!
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.In the recent years though, especially after the 2015 Expo, we take a fast train to Milan. In less than 3 hours we’re there from Florence. If you’re planning a trip to Milan, do not miss today’s episode with Myriam Sabolla, a friend, a communication strategist, a food coach and a keen cook. We had a talk about why Milan is the next city you have to visit.Hint: there’s more than fashion and art, and good food is involved.Learn more about Myriam here: https://www.thefoodsister.it Instagram: https://www.instagram.com/the_food_sister/ 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
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, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, which can suit pasta dishes, meat and even stand up for itself in a comforting side dish.So, this is how I tend to cook vegetables. What about you? Do you put a quick timer when it comes to cooking your veggies or do you allow them enough time to become buttery and soft?The recipes we mentioned in this episode:- Stewed French beans: https://en.julskitchen.com/side/stewed-french-beans- Pasta with broccoli: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-broccoli - Tagliatelle with romanesco, anchovies and burrata: https://en.julskitchen.com/first-course/pasta-first-course/tagliatelle-with-romanesco-broccoli 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
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 my favourite one. I’ve given for granted uses, good habits and qualities until more and more questions during cooking classes made me pause to reflect.So this is why we decided to dedicate a whole episode to extra virgin olive oil, interviewing Paolo Pruneti from Frantoio Pruneti on the history and qualities of extra virgin olive oil.We’ll answer the following questions:- Which is the difference between extra virgin olive oil, virgin olive oil and olive oil?- How do you produce extra virgin olive oil?- How can I choose a good extra virgin olive oil, if I don’t know the producer?- What is a DOP or IGP and how important is this for a customer?- Extra virgin olive oil and landscape. How many cultivars are in Italy and in Tuscany and what does it mean for the taste?- Extra virgin olive oil and cuisine. Is it safe to cook or fry with extra virgin olive oil?- Is the green extra virgin olive oil the best olive oil?- When do you pick olives?- How long can I use a bottle of extra virgin olive oil?- How many olive oils should I have in my pantry?Remember, the love for extra virgin olive oil is contagious. Be the first one to spread the love of good and authentic extra virgin olive oil in your family and community.Read the archive post on the blog “Why extra virgin olive oil is good for you?”https://en.julskitchen.com/other/why-is-extra-virgin-olive-oil-good Learn more about Pruneti on line:The website: https://www.pruneti.it Pruneti on Instagram: https://www.instagram.com/pruneti/ The Pruneti ExtraGallery on Instagram: https://www.instagram.com/prunetiextragallery/ You can purchase the Pruneti Extra Virgin olive oil online here:https://www.pruneti.it/default?aspxerrorpath=/catalogo/ 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
EP23 - A Tuscan pantry

EP23 - A Tuscan pantry

2019-10-1900:29:46

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 to stock up your pantry from zero, or if you, like me, enjoy browsing through the pantries of other people, don’t miss today’s episode.Today we’ll explore a well-stocked Tuscan pantry. Once you define a number of recipes that you love, that are reliable and express your true soul as a cook, work on your pantry. Stock it with the essential ingredients to cook your favourite recipes and to improvise, store your food so that you can control quantities and expiring dates, browse through the jars, bags and cans often, not too leave anything behind. Listen to the episode to discover the 10 unmissable ingredients and a recipe for pasta with anchovies, capers and toasted breadcrumbs.The recipes we mentioned in this episode:- Cecina, torta di ceci, chickpea cake: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus- Chicken liver spread: https://en.julskitchen.com/appetizer/chicken-liver-crostini - Spinach and ricotta ravioli with brown butter and sage: https://en.julskitchen.com/first-course/fresh-pasta/spinach-ricotta-tortelli- Tuscan rub salt: https://en.julskitchen.com/tuscany/tuscany-in-a-jar-salt-with-sage-and-rosemary- Fagioli all’uccelletto, beans and sausages: https://en.julskitchen.com/side/beans-and-sausages- Necci, chestnut pancakes: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes- Castagnaccio, chestnut cake https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes- Passata, tomato purée: https://en.julskitchen.com/preserves/tomato-puree-or-as-we-call-it-the-preserve - Pomarola, tomato sauce: https://en.julskitchen.com/preserves/pomarola-italian-tomato-sauce - Eggs in tomato sauce: https://en.julskitchen.com/tuscany/grandma-mennas-kitchen-tomato-eggs Would you like to share your pantry? Ingredients, jars and cans, your essential ingredients?Snap a picture, or write about it, and share it with me via email, or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. 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
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 Tuscan cooking classes for 8 years now, since I left my 9-to-5 job at the end of 2011. Now it is 5 years that I’ve been working with Tommaso – and one year ago I married him, too! – in this big life project that we call Juls’ Kitchen.Cooking classes are just a part of it, along with recipe development and food photography for magazines and food brands, writing cookbooks, writing a 10-year-old blog and a newsletter, hosting a podcast and so forth. I’ll talk more about these aspects of our job in one of the next episodes, if you are interested, but for the moment I’d love to tell you something more about the cooking classes, or, as we define them, the edible experiences that you can have with us here in Tuscany.Discover the three experience we offer, join us for a market tour or a farm tour, and meet new friends around a kitchen table >> https://en.julskitchen.com/tuscan-cooking-classesThe recipes we mentioned in this episode:- Fresh pasta ravioli: https://en.julskitchen.com/first-course/fresh-pasta/how-to-make-ricotta-ravioli- Pork loin: https://en.julskitchen.com/main/meat/stuffed-pork-loin - Stewed French beans: https://en.julskitchen.com/side/stewed-french-beans- Tuscan bread: https://en.julskitchen.com/bread/how-to-bake-sourdough-tuscan-breadFind 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
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 women from South America to Italy, and to our Studio. We spend a day together cooking up a storm and having fun. She is one of the most inspiring women I follow on Instagram, too, as she is generous, she loves to share recipes, ideas and new discoveries, and she supports people with her whole heart.After three years, we finally decided to sit and talk.Listen to the conversation, learning more about Juliana’s career, her cooking style and the influence Italian food has on the Argentinian cuisine.Learn more about Juliana here:Instagram: https://www.instagram.com/julianalopezmay/ Website: https://www.julianalopezmay.com 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
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 again, a time for new goals, new resolutions. I love September for all these reasons, for the first cooler mornings, for that yellowing light at dusk, for that feeling of having a second chance, a second new year. But I love September also for grapes, and all the recipes you could make with them.September is the grape harvest months, and the time to finally bake one of my favourite treat, schiacciata con l’uva, a grape schiacciata.Which is your favourite recipe with grapes? No, don’t tell me wine! I’m thinking about a sweet or savoury recipe where grapes are involved! Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. The recipes we mentioned in this episode:- Grape schiacciata: https://en.julskitchen.com/dessert/grape-focaccia - September jam: https://en.julskitchen.com/preserves/grape-harvest-and-september-jamFind 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
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 friends over for dinner, trying out different combinations of flour, fruit and chocolate. Everyone was impressed when we were making it, but mostly when, at the end of a meal, we had a fat slice accompanied by an espresso or a little glass of iced limoncello: they always had some room left for a second serving.Now finally the recipe is on line, as it went straight into my cooking repertoire. And for all of you who made this cake with me during the cooking classes, a promise is a promise, now you have the recipe!In this episode, we explore the step by step recipe, the possible fillings for the cake and the importance of having a cooking repertoire. Which are the recipes that you would add in your cooking repertoire? share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. The recipes of my cooking repertoire that I mentioned in this episode:- Ricotta crumb cake with plums: https://en.julskitchen.com/dessert/cakes-pies/ricotta-crumb-cake- Crespelle alla Fiorentina: https://en.julskitchen.com/tuscany/crespelle-alla-fiorentina- Eggplant meatballs: https://en.julskitchen.com/main/meat/eggplant-meatballs- Ricotta and kale gnudi: https://en.julskitchen.com/first-course/fresh-pasta/tuscan-kale-gnudi- Apple olive oil cake: https://en.julskitchen.com/dessert/cakes-pies/apple-olive-oil-cake - Baked eggplants: https://en.julskitchen.com/side/baked-eggplants- Tuscan ragù: https://en.julskitchen.com/first-course/pasta-first-course/my-tuscan-ragu- Stuffed turkey breast: https://en.julskitchen.com/main/meat/stuffed-turkey-breast - Italian potato salad: https://en.julskitchen.com/side/italian-potato-saladLearn more about Villa Pienza here:Web site: https://www.villapienza.it Instagram: https://www.instagram.com/villapienza/ 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
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 university town, the place where we love to go out during the weekend, or for a special midweek dinner.In this episode, I’m sharing with you a list of the 10 food specialties you don’t want to miss when you visit Siena. I’m also sharing with you an itinerary for a day spent in Siena, based obviously on the best spots to eat and shop for food. We begin with an Italian breakfast in my favourite coffee place, we stop for lunch to grab a burger in an alleyway, we’ll have an aperitivo in Piazza del Campo and a traditional dinner afterwards. We’ll call this a day with a stroll after dinner and a gelato. If you have questions about Siena and its food, or if you want to tell us about an experience you had there, share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. Read more about Siena here- One day in Siena, our city guide: https://en.julskitchen.com/other/travel/one-day-in-siena-my-city-guide - More about Violante of Bavaria, a key figure in the Palio of Siena history: https://en.julskitchen.com/dessert/spiced-fruit-compote Recipes mentioned in this episode:- Pappa al Pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro - Ricciarelli: https://en.julskitchen.com/dessert/ricciarelli-siena-almond-cookies - Panforte: https://en.julskitchen.com/dessert/tuscan-panforte-a-spicy-cake-from-siena - Cavallucci: https://en.julskitchen.com/tuscany/cavallucci-typical-tuscan-christmas-cookies - Pan co’ santi: https://en.julskitchen.com/bread/pan-co-santi - Pici: https://en.julskitchen.com/first-course/fresh-pasta/fresh-pasta-pici-aglione-valdorcia - Wild board stew: https://en.julskitchen.com/main/meat/stewed-wild-boar Learn more about the Travel WithGusto project here:Web site: https://travelwithgusto.it/en/ Instagram: https://www.instagram.com/travelwithgusto/ Our Siena WithGusto Foodie Guide: https://travelwithgusto.it/en/guide/siena/ 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
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 to bottle, can, or preserve whatever the season offers with abundance. It is my personal way to celebrate the passing of seasons: a hymn to seasonality, a respectful homage to the humble produce. Preserving is also one of my favourite way of procrastinating. When I am busy with deadlines and projects, this is when I try to steal time to preserve.Follow me to explore my mum’s pantry and my grandma’s memories, a walk through the best summer preserves, from tomato sauce to blackberry jam.Recipes mentioned in this episode:- Passata di pomodoro, tomato purée: https://en.julskitchen.com/preserves/tomato-puree-or-as-we-call-it-the-preserve - Pomarola, tomato sauce: https://en.julskitchen.com/preserves/pomarola-italian-tomato-sauce - Concentrato di pomodoro, tomato paste: https://en.julskitchen.com/preserves/tomato-paste- Apple and blackberry jam: https://en.julskitchen.com/preserves/apple-and-blackberry-jam - Apricot jam: https://en.julskitchen.com/preserves/apricot-jam - Harvest jam: https://en.julskitchen.com/preserves/grape-harvest-and-september-jam - Blueberry jam: https://en.julskitchen.com/dessert/cakes-pies/recipes-with-blueberries- Spicy tomato jam: https://en.julskitchen.com/preserves/spicy-tomato-jam-for-cheese - Pickled cauliflower: https://en.julskitchen.com/preserves/home-made-holiday-food-gifts - Minestrone from scratch: https://en.julskitchen.com/first-course/soup/minestrone-from-scratch I’d love to hear from you: Which is your relationship with preserving? Do you have a favourite preserve you usually make during summer?Let me know with a DM on Instagram or an email at info@julskitchen.comFind 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
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 and wild flowers.Recipes mentioned in this episode:- A few photos and a recipe from Il Rigo, coccini di pane e pecorino: https://en.julskitchen.com/appetizer/bread-and-cheese- Pici all’aglione: https://en.julskitchen.com/first-course/fresh-pasta/fresh-pasta-pici-aglione-valdorcia - Pici with breadcrumbs and wild fennel: https://en.julskitchen.com/seasonal/spring/pici-with-breadcrumbs-and-wild-fennel- Pici with butternut squash, sausage and Tuscan pecorino: https://en.julskitchen.com/first-course/fresh-pasta/pici-with-squash Do you want to spend a weekend in Val d’Orcia? This is our guide: https://en.julskitchen.com/other/travel/a-weekend-in-val-dorcia I’d love to hear from you: have you ever been to Val d’Orcia? Is there another part of Tuscany you’d love us to explore for you?Let me know with a DM on Instagram or an email at info@julskitchen.comSpecial guest in this episode: Luisa Cipolla of Agriturismo il RigoYou can find Luisa online at http://agriturismoilrigo.com/_en/home.html or on Instagram https://www.instagram.com/agriturismo_il_rigo/You can read more about her books here: https://www.instagram.com/agriturismo_il_rigo/ 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
Recipes mentioned in this episode:- Effortless summer cooking: https://en.julskitchen.com/seasonal/summer/effortless-summer-cooking - French bean salad with hard boiled eggs and olives: https://en.julskitchen.com/salads/french-bean-salad- Pasta with tuna, parsley, basil and capers: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna- Fried green tomato frittata: https://en.julskitchen.com/main/fried-green-tomato-frittata I’d love to hear from you: which is for you the best example of summer effortless cooking? Do you have recipes in your repertoire that can be prepared in just a few minutes with seasonal ingredients to feed a crowd?Let me know with a DM on Instagram or an email at info@julskitchen.comFind 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
Recipes mentioned in this episode:Panzanella: https://en.julskitchen.com/first-course/tuscan-panzanella-tomato-bread-salad Caprese: https://en.julskitchen.com/tuscany/tuscan-panzanella Baked eggplants: https://en.julskitchen.com/side/baked-eggplants I’d love to hear from you: how do you face a heatwave? Do you cook or you just avoid it as long as you can? Which is your perfect recipe to fight the heat?Let me know with a DM on Instagram or an email at info@julskitchen.comFind 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
Before listening to this episode, be sure to have these ingredients in your pantry, as we’ll cook together:-500 ml (2.11 cups) fresh whole milk-1/2 vanilla bean, split open-2 eggs-4 tablespoons sugar-2 tablespoons corn starch-80 g (2.82 oz) dark chocolate -Alchermes-Savoiardi, lady fingers or sponge cake-cocoa powder, to decorateRecipes mentioned in this episode:- Zuppa inglese: https://en.julskitchen.com/dessert/zuppa-inglese-as-afternoon-break - Alchermes: https://en.julskitchen.com/drink/home-made-alchermes I’d love to hear from you: is there a recipe that reminds you of your childhood like zuppa inglese does for me? Let me know with a DM on Instagram or an email at info@julskitchen.comSpecial guest in this episode: Regula YsewijnYou can find her online at www.missfoodwise.com or on Instagram www.instagram.com/missfoodwise/You can read more about her books here: http://www.missfoodwise.com/my-books/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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