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Cooking with an Italian accent
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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/
22 Episodes
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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
BuyFood Toscana is an event organized by the Region of Tuscany and PromoFirenze, aiming to the promotion of the Tuscan PDO and PGI products to international buyers and journalists. They asked us to introduce the audience to some of the best PDO and PGI products of Tuscany, through stories, recipes and some tastings. This is our presentation, a marvellous food tour through the most extraordinary products of Tuscany, rich, packed with information and recipes.[02:45] PDO and PGI products in Tuscany[04:45] A virtual cooking class[08:00] Pane Toscano DOP - https://www.panetoscanodop.it/it[13:44] Extra virgin olive oil[19:35] Olio extravergine di oliva Toscano IGP - www.oliotoscanoigp.it[20:54] Olio extravergine di oliva Chianti Classico DOP - www.oliodopchianticlassico.com[22:10] Olio extravergine di oliva Seggiano DOP - www.consorzioolioseggiano.it[23:06] Pecorino cheeses in Tuscany[25:03] Pecorino Toscano DOP - www.pecorinotoscanodop.it[26:20] Pecorino delle Balze Volterrane DOP[27:28] Farro della Garfagnana IGP - www.farrodellagarfagnana.it[32:09] Finocchiona IGP - www.finocchionaigp.it[34:48] Prosciutto Toscano DOP - www.prosciuttotoscano.com[38:06] Cinta Senese DOP - www.cintasenesedop.it[40:31] Vitellone Bianco dell’Appennino Centrale IGP - www.vitellonebianco.it[44:49] Chestnuts and the importance in the mountain economy[47:55] Castagna del Monte Amiata IGP - www.castagna-amiata.it/web/[48:53] Marrone del Mugello IGP - www.stradadelmarrone.it[49:06] Cantuccini Toscani IGP - www.assocantuccini.org[50:55] Panforte di Siena IGP - http://www.coripanf.org[54:50] Ricciarelli di Siena IGPSome of the recipes mentioned in this episode:- Pappa al pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro- Panzanella: https://en.julskitchen.com/first-course/tuscan-panzanella-tomato-bread-salad- Apple olive oil cake: https://en.julskitchen.com/dessert/cakes-pies/apple-olive-oil-cake- Castagnaccio: https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake- Necci: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes- Arista alla fiorentina: https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork- Cinta senese ragù: https://en.julskitchen.com/first-course/fresh-pasta/cinta-senese-meat-sauce- Farro and ricotta tart: https://en.julskitchen.com/dessert/cakes-pies/farro-and-ricotta-tart I’d love to hear from you: how do you choose your products? Are you familiar with PDO and PGI products? How do you recognize the quality of the food you buy when you do not know the producer?If this is a subject that is interesting for you – an informed way to shop for local and sustainable products – let us know, as we might work on a series of episodes specifically dedicated to the different products, with interviews and recipes.Email me at juls@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
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