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 season—from misty medieval towns to empty beaches, from seasonal markets to winter festivals.Let’s paint a different picture of Italy, one filled with mystery, comfort food, and quiet beauty.This episode is hosted on Substack, so join the conversation here: https://julskitchen.substack.com/p/italy-in-the-low-season This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe
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21:59
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 tourism and overcrowded destinations, but I would love to know your thoughts on this, as well.We talk about travelling during the low season and your option to slow down and enjoy the provincial life of a small town. We introduce our immersive three-day seasonal cooking masterclass: https://en.julskitchen.com/tuscan-cooking-classes#threedayOur Colle Val d’Elsa foodie guide: https://en.julskitchen.com/other/travel/where-to-eat-in-colle-val-d-elsaSo now listen to the episode and join the conversation online on our newsletter Letters from Tuscany on Substack: https://julskitchen.substack.com/p/why-im-asking-you-to-skip-florenceFind me online >> Newsletter: www.lettersfromtuscany.com | Blog: www.julskitchen.com | Instagram: https://instagram.com/julskitchen/ Podcast realized by https://instagram.com/tommyonweb This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe
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17:05
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:- This podcast is not dead, it is just on a break.- Our newsletter on Substack, Letters from Tuscany, is where most of our writing and recipes will live from now on.- For the past two years, we’ve been working on a new cookbook, Cucina Povera, The Italian Way of Transforming Humble Ingredients into Unforgettable Meals. It will be released in April 2023.So now listen to the episode and join the conversation online on our newsletter www.lettersfromtuscany.com on Substack.Preorder our cookbook Cucina Povera here. Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Podcast realized by https://instagram.com/tommyonweb This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe
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14:14
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 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 Tuscna sweet treats.Recipes mentioned in this episode:- Schiacciata con l’uva: https://en.julskitchen.com/dessert/grape-focaccia - Pan co’ Santi: https://en.julskitchen.com/bread/pan-co-santi - Cenci: https://en.julskitchen.com/dessert/carnival-fried-dough-the-tuscan-cenci - Rice fritters: https://en.julskitchen.com/tuscany/italian-carnival-rice-fritters - Schiacciata alla Fiorentina: https://en.julskitchen.com/dessert/schiacciata-alla-fiorentina-a-sweet-flatbread-for-carnival - Quaresimali: https://en.julskitchen.com/dessert/cookies/quaresimali-florentine-cookies-for-lent - Pan di Ramerino: https://en.julskitchen.com/tuscany/pan-di-ramerino - Schiacciata di Pasqua: https://en.julskitchen.com/tuscany/tuscan-schiacciata-sweet-easter-bread - Necci: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes - Castagnaccio: https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake - Scarpaccia: https://en.julskitchen.com/dessert/a-tuscan-sweet-zucchini-cake - Alchermes: https://en.julskitchen.com/drink/home-made-alchermes - Zuccotto: https://en.julskitchen.com/dessert/tuscan-zuccotto - Zuppa Inglese: https://en.julskitchen.com/dessert/zuppa-inglese-as-afternoon-break - Cantucci: https://en.julskitchen.com/dessert/cookies/tuscan-biscotti - Cavallucci: https://en.julskitchen.com/dessert/cookies/cavallucci-tuscan-cookies - Ricciarelli: https://en.julskitchen.com/dessert/ricciarelli-siena-almond-cookies - Panforte: https://en.julskitchen.com/dessert/tuscan-panforte-a-spicy-cake-from-siena Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Podcast realized by https://instagram.com/tommyonweb This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe
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30:39
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 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 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe
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 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“. julskitchen.substack.com
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