Cooking with an Italian accent

After being asked to define my cooking style, I realised that none of the usual labels — creative, healthy-conscious, rule-breaking — truly fit.
The word I was looking for was simpler: traditional.
In this episode, a natural continuation of the one dedicated to my nonna Marcella, I reflect on the kind of tradition I stand for: one rooted in seasonality, rural knowledge, emotional rituals, and collective memory.
From Carnival sweets to grape focaccia in September, from foraging wild herbs to kneading bread that marks the passing of time, this is the tradition I stand for.
The podcast now lives inside the newsletter on Substack, where you’ll find all the links to the recipes mentioned in this episode and can join the conversation by leaving a comment.
Recipes and dishes mentioned:
- Cenci and frittelle for Carnival
- Pici from Val d’Orcia
- Sicilian biancomangiare
- Castagnaccio
- Tuscan Chickpea flour cake
Nocino



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

After a long break, Cooking with an Italian Accent is back.
In this episode, I share a personal letter and a goodbye to my nonna Marcella, who passed away last year at almost 97. Through old family videos, memories of Easter lunches, homemade tagliatelle, and everyday gestures, I reflect on how she shaped my way of cooking, eating, and understanding tradition.
This is an episode about food memories, grief and gratitude, and about tradition as something alive — not frozen in time, but carried forward through cooking.
The podcast now lives inside the newsletter on Substack, where you’ll find all the links to the recipes mentioned in this episode and can join the conversation by leaving a comment.
Recipes and dishes mentioned:
- her flawless lasagne
- her rice pudding cake
- her bignè alla crema
- her tagliatelle with tomato paste, oregano, prosciutto cotto and cream
- the very best stuffed round zucchini
- extra creamy pasta e patate
- the birthday cake she baked me for decades
- candied orange peels dipped in chocolate


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

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

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#threeday
Our Colle Val d’Elsa foodie guide: https://en.julskitchen.com/other/travel/where-to-eat-in-colle-val-d-elsa
So 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-florence
Find 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

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