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description=Stories and recipes from my Tuscan kitchen Seasonal, nourishing, vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia. Click to read Letters from Tuscany, a Substack publication with tens of thousands of subscribers.;
author=Giulia Scarpaleggia;

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letters from tuscany giulia scarpaleggia substack letters from tuscany subscribe sign in home podcast notes index a year in a cooking school postcards archive about 16 23 vegetables the italian way is out let s celebrate listen now it s here and it s yours now apr 14 giulia scarpaleggia 76 35 9 5 things to know about vegetables the italian way how this book will change the way you cook italian food plus a special thank you for early readers feb 25 giulia scarpaleggia 78 32 10 welcome to letters from tuscany welcome if this is your first time on letters from tuscany start here to discover what you can find on this newsletter may 15 2023 giulia scarpaleggia and tommaso galli 42 15 1 most popular view all one day in florence my foodie guide jul 18 2025 giulia scarpaleggia 122 11 10 first i eat the fat the food life of a little italian girl oct 15 2025 giulia scarpaleggia 95 14 10 sagne a lu fuorn my family southern lasagne for your christmas holidays dec 21 2023 giulia scarpaleggia 97 17 7 the italian birthday cake i m 42 jul 27 2023 giulia scarpaleggia 97 34 3 a day trip in tuscany certaldo mar 28 2024 giulia scarpaleggia and paola monticelli 86 18 4 my grandma s olive oil choux pastries sep 18 2024 giulia scarpaleggia 78 9 17 on italian food and identity who gets to tell the story inside and outside voices seeking a more honest way to talk about italian food apr 2 2025 giulia scarpaleggia 270 115 60 happy and a little overwhelmed life after the book launch cooking classes time zones gone wrong and what we ve been cooking lately apr 30 giulia scarpaleggia 20 3 43 41 on frittata and why it matters plus what we will cook in the next cook along potato frittata and ribbons of frittata stewed in tomato sauce apr 21 giulia scarpaleggia 48 16 4 frittata trippata frittata cooked in tomato sauce the ingenuity of the peasant cooking goes the extra mile when the frittata is cut into strips and cooked in tomato sauce apr 21 giulia scarpaleggia 3 your new favourite spring brioche dairy free soft for days scented with orange blossom and candied orange peel and perfect from the first slice to the last toast apr 9 giulia scarpaleggia 35 19 4 egg yolk tortelli for easter a spring pasta with ricotta wild greens and a soft yolk at its centre plus easter rituals and the joy of breaking it open at the table apr 1 giulia scarpaleggia 22 4 5 steal these ideas from our march cooking classes for your easter table ricotta and fava bean bruschetta sabayon tiramisù mar 27 giulia scarpaleggia 31 2 2 what i always keep in my pantry for cooking classes the essential ingredients that make every cooking class possible my mum s tuscan herb salt recipe mar 19 giulia scarpaleggia 57 9 6 1 05 38 replay a soup and a salad for now watch the cook along replay and learn how to make a fennel artichoke and celery salad with bottarga and a fennel and dill soup mar 17 giulia scarpaleggia 9 7 soup weather salad weather two fennel recipes for the weeks when winter and spring can t quite decide and the cook alongs are back mar 9 giulia scarpaleggia 26 10 1 artichoke fennel and celery salad with bottarga as artichokes tend to be expensive i decided to pair them with other vegetables that share the same clean crunchy character fennel and celery mar 8 giulia scarpaleggia 14 4 1 vellutata di finocchio e aneto fennel and dill soup the closest term to describe today s soup is vellutata as in the french velouté a soup made with a small number of ingredients puréed into a thin mar 8 giulia scarpaleggia 11 4 1 17 42 the tradition i stand for on seasonality rural knowledge and why i still cook like a tuscan grandmother feb 18 giulia scarpaleggia 74 46 4 see all come and join letters from tuscany community today subscribe cooking school view all a year in a tuscan cooking school december cardoons panforte and the taste of a tuscan christmas dec 22 2025 giulia scarpaleggia 40 11 2 a year in a tuscan cooking school november three menus ten recipes and a slow return to the heart of the kitchen nov 28 2025 giulia scarpaleggia 34 9 3 a year in a tuscan cooking school october the new olive oil chestnuts and a table full of squash nov 3 2025 giulia scarpaleggia 53 8 1 juls kitchen julskitchen com our foodblog where everything started julskitchen follow me on instagram tommyonweb follow me on instagram vegetables the italian way the cookbook that turn simple and fresh vegetables into extraordinary cooking with an italian accent listen to our podcast our food writing course on domestika share home recipes with the world cook along view all on frittata and why it matters plus what we will cook in the next cook along potato frittata and ribbons of frittata stewed in tomato sauce apr 21 giulia scarpaleggia 48 16 4 replay a soup and a salad for now watch the cook along replay and learn how to make a fennel artichoke and celery salad with bottarga and a fennel and dill soup mar 17 giulia scarpaleggia 9 7 1 05 38 a tuscan christmas feast celebrating three delicious years of cook alongs with festive recipes and a sneak peek into the new year dec 16 2025 giulia scarpaleggia 21 5 1 07 01 a slab of panforte and a sticky mess a festive bake along recap a sneak peek at our next cook along and a special holiday offer dec 12 2025 giulia scarpaleggia 44 8 2 51 52 the december cook along twice the festive fun bake panforte live with me a festive preview open to all then join our tuscan christmas feast on sunday 14th dec 9 2025 giulia scarpaleggia 17 7 postcards view all a postcard from tuscany s crystal town inside the rcr crystal factory the history the contemporary innovations and how they managed to turn crystal into something to use everyday oct 20 2024 tommaso galli 54 7 4 a postcard from a tuscan food market colors from the peak of summer aug 14 2024 tommaso galli 59 21 a postcard from abruzzo this year we betrayed salento to spend a week in a family hotel in abruzzo jul 2 2023 tommaso galli 49 7 2 postcard from a garden in spring after so much rain nature is ready to burst and bloom into summer jun 18 2023 tommaso galli 49 9 1 a postcard from salt mines in volterra volterra s salt is the purest salt in italy nov 6 2022 tommaso galli 21 2 a postcard from la perla del mare ciao this is postcards from tuscany a section of the main newsletter letters from tuscany postcards is weekly free and everyone can leave a comment oct 30 2022 tommaso galli 17 1 a postcard from the woods i don t remember the last time i went mushroom hunting certainly more than 20 years ago oct 23 2022 tommaso galli 17 5 a postcard from the uffizi gallery thinking about the last visit we made to the uffizi gallery oct 17 2022 tommaso galli 11 3 2026 giulia scarpaleggia privacy terms collection notice start your substack get the app substack is the home for great culture this site requires javascript to run correctly please turn on javascript or unblock scripts