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Cooking with an Italian accent

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.comInstagram: https://instagram.com/julskitchen/

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EP38 - Our virtual Tuscan cooking class

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10Juls’ Kitchen is a family business. Tommaso and I work together to teach classes, develop recipes for clients, taking photos, producing the podcast, and writing the blog and the newsletter, along with cookbooks and articles. It has its highs and lows, but this is our job, and career. We do not have a backup plan, and, to be honest, after the hard work it took to get where we are, I do not want to change my job, as this is what brings me joy, what I am good at.That’s why we had to rethink our offer to change it according to the completely new situation. I am sure we will be back teaching classes in our studio in the countryside, meeting people at the local café to begin the market tour, working for clients and brands to create recipes and organizing workshops and gatherings, but for the moment, we had to find a compromise. A compromise which is revealing itself rewarding, fun, and something we will keep for the future in our business plan! This is how our virtual cooking class was born.In this episode, I’ll tell you more about it, I’ll share some behind the scenes of our tutorials and I’ll share also some projects for the future.You can join our virtual Tuscan Cooking Class here > https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27Find 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

10mins

27 May 2020

Rank #1

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EP3 - Tuscan bread, the staple of Tuscan cooking

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10Things we talked about in this episode:- The Dinner Sister Podcast https://dinnersisters.com/podcast/2019/2/17/dinnerparty-italian-winter - Pane toscano, or the Tuscan bread made without salt- History and legends - Pane Toscano DOP, the Tuscan Bread disciplinary https://www.qualigeo.eu/en/prodotto-qualigeo/pane-toscano-pdo/ - Tuscan bread as merenda, the afternoon snack- Stale Tuscan bread as the staple of Tuscan cookingRecipes mentioned in this episode: - Pappa al Pomodoro https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro - Panzanella https://en.julskitchen.com/tuscany/tuscan-panzanella-tomato-bread-salad - Minestra di pane https://en.julskitchen.com/first-course/soup/bean-and-bread-soup - Acquacotta https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup - Stuffed chicken https://en.julskitchen.com/seasonal/winter/stuffed-roast-chicken - Bread pudding cake https://en.julskitchen.com/dessert/cakes-pies/bread-pudding-cake I’d love to hear from you:Have you ever baked, or tried, Tuscan bread? Was it a surprise whern you first tried it in Tuscany? Which is your relationship with bread? Is it fundamental for you as for us in Tuscany or is it just something that you happen to eat?Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode.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/Email me at juls@julskitchen.comPodcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio:- Pappa al Pomodoro https://it.julskitchen.com/primi-piatti/zuppa/la-mia-migliore-pappa-al-pomodoro-per-lestate- Panzanella https://it.julskitchen.com/primi-piatti/la-cucina-di-nonna-menna-la-panzanella- Minestra di pane https://it.julskitchen.com/primi-piatti/zuppa/la-cucina-di-nonna-menna-la-minestra-di-pane- Acquacotta https://it.julskitchen.com/primi-piatti/zuppa/lacquacotta-maremmana-e-la-minestra-di-sassi- Pollo arrosto ripieno https://it.julskitchen.com/secondi-piatti/carne/pollo-arrosto-ripieno- Torta di pane https://it.julskitchen.com/dolci/torta-di-pane-per-colazione

21mins

27 Feb 2019

Rank #2

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EP23 - A Tuscan pantry

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

29mins

19 Oct 2019

Rank #3

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EP37 - In conversation with: Regula Ysewijn, food writer

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10This is a special episode with a dear friend, Regula Ysewijn. We met in London in 2011, at the Food Blogger Connect, and since then we’ve become best friends, supporting each other through life and work endeavours.Today we’re here to celebrate her new cookbook, Oats in the North, Wheat from the South.This book is Regula’s love letter to British baking, and to Britain, its bakeries and shops, its traditions and ingredients.We’re talking about what it takes to write a cookbook with a solid food history background, something she is an expert about, but also about how geography and weather influence the baking traditions of a country. We’ll talk extensively about buns, the afternoon tea ritual, oatcakes and griddle cakes, but also a very special wedding cake from Britain.Learn more about Regula Ysewijn here: http://www.missfoodwise.com Instagram: https://www.instagram.com/missfoodwise/ Order her book here: https://amzn.to/3bupvSJ 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

54mins

15 May 2020

Rank #4

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EP25 - Italians and overcooked vegetables

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

15mins

6 Nov 2019

Rank #5

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EP36 - How do you learn to cook?

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10One of the few positive aspects of this eternal lockdown is that I had the chance to learn new recipes and techniques. Usually, I am too busy trying to respect deadlines, juggling cooking classes and assignments, so I just play it safe.Week after week, I cook those old reliable recipes that are part of my cooking repertoire. Comfort comes from repeating a ritual, a set of flavours.But where is the excitement of learning a new dish? Of discovering a new technique?This feeling of excitement and adventure probably is not shared by everyone who is approaching cooking for the first time. If you have to learn to cook as an adult, because your family was not very much into cooking, or because you discovered this curiosity towards food just at a later stage, you might have the same question in mind: and now, how do I learn to cook?Being also a cooking class teacher, I’m often asked to share my tips on how one learns to cook. And this is the theme of today’s episode, where you will find also some tips from friends who are cooking class instructors and food writers.Our virtual Tuscan cooking course on Udemy: https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27 On the blog:- Citrus pound cake https://en.julskitchen.com/dessert/cakes-pies/citrus-pound-cake - Easy tomato sauce https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tomato-sauce - Spezzatino, beef stew https://en.julskitchen.com/main/meat/florentine-beef-stew - Peposo, red wine and black pepper beef stew https://en.julskitchen.com/tuscany/black-peppercorn-beef-stew-peposo - Tuscan ragù https://en.julskitchen.com/first-course/pasta-first-course/my-tuscan-ragu - Carbonara https://en.julskitchen.com/first-course/pasta-first-course/artichoke-carbonara - Focaccia https://en.julskitchen.com/tuscany/tuscan-schiacciata-with-walnuts Listen also our episode about a Tuscan pantry here: https://en.julskitchen.com/podcast/episode-23-a-tuscan-pantry Thanks to:- Enrica Monzani @asmallkitcheningenoa- Paola Bacchia @italyonmymind- Domenica Marchetti @domenicacooks- Judy Witts Francini @divinacucinaTwo very useful online tools to convert grams to cups:- Grams To Cups Conversions: https://www.gourmetsleuth.com/conversions/grams/grams-to-cups-conversions- Baking conversion tools: https://www.weekendbakery.com/cooking-conversions/ 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

30mins

24 Apr 2020

Rank #6

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EP9 - Street Food in Tuscany

Things we talked about in this episode: - street food in Tuscany- street food in Florence: panino al lampredotto- street food on the Tuscan coast: torta di ceci or cecina- schiacciata- bomboloni and frati- gelatoRecipes mentioned in this episode: - panino al lampredotto: https://en.julskitchen.com/tuscany/lampredotto-the-florentine-street-food - torta di ceci: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus - schiacciata: https://en.julskitchen.com/tuscany/tuscan-schiacciata-with-walnuts - bomboloni: https://en.julskitchen.com/dessert/bomboloni-the-italian-doughnuts I’d love to hear from you: have you ever tried lampredotto or torta di ceci in Tuscany? If not, which is your favourite street food, even belonging to other food cultures!Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode.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/Email me at juls@julskitchen.comPodcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio:- Panino al lampredotto: https://it.julskitchen.com/toscana/street-food-fiorentino-il-panino-al-lampredotto- Torta di ceci: https://it.julskitchen.com/antipasti/cecina-con-hummus-di-carote- Schiacciata: https://it.julskitchen.com/pane-lievitati/schiacciata-toscana-alle-noci- Bomboloni: https://it.julskitchen.com/dolci/bomboloni-toscani

19mins

15 May 2019

Rank #7

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EP24 - In conversation with: Frantoio Pruneti about Extra Virgin Olive Oil

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

35mins

26 Oct 2019

Rank #8

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EP6 - In conversation with: Tessa Kiros

Today’s episode is quite special. We recorded it a few days ago at the St. Mark Cultural Association for Florence Writers, where Tessa Kiros and I had a conversation with David Orr about cooking and writing. Tessa Kiros is the author of ten cookery books and an avid traveller, but, for me, she is one of the most inspiring writers, a friend and a neighbor.You can find Tessa on her website: http://tessakiros.com or on Instagram: https://www.instagram.com/tessakiros/If you liked this episode, be sure to subscribe on iTunes or wherever you are listening to a podcast. Rate and review the show. It will help us to be found on line and build up an appetite for Italian food. Share with your friends, too!Don’t forget to visit Julskitchen.com to discover new stories and recipes from Tuscany or on Instagram https://instagram.com/julskitchenJoin our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Email me at juls@julskitchen.comPodcast realized by https://instagram.com/tommyonweb

1hr 12mins

23 Mar 2019

Rank #9

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EP13 - Let's cook together: Zuppa Inglese

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

29mins

19 Jun 2019

Rank #10

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EP15 - Fragments of Summer and seasonal effortless cooking

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

19mins

17 Jul 2019

Rank #11

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EP26 - Milan, foodie tips to explore the city, with Myriam Sabolla

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

22mins

23 Nov 2019

Rank #12

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EP7 - Vegetarian, vegan, Gluten free, but totally traditional!

Things we talked about in this episode: -Tuscan people and their love for beans-Vegetarian and vegan recipes in Tuscan cuisine-Gluten free recipes in Tuscan cuisineRecipes mentioned in this episode: -Pappa al Pomodoro: https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro -Panzanella: https://en.julskitchen.com/tuscany/tuscan-panzanella-tomato-bread-salad -Ribollita: https://en.julskitchen.com/first-course/soup/bean-and-bread-soup -Acquacotta: https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup -Potato cake: https://en.julskitchen.com/tuscany/artusis-potato-cake-from-a-century-old-recipe -Pasta margherita: https://en.julskitchen.com/dessert/cakes-pies/a-tea-moment-and-an-old-italian-gluten-free-cake-pasta-margherita -Castagnaccio: https://en.julskitchen.com/tuscany/castagnaccio-chestnut-cake -Torta di ceci: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus -Frittata trippata: https://en.julskitchen.com/tuscany/frittata-trippata-a-tuscan-omelet I’d love to hear from you: which is your favourite Italian or Tuscan vegetarian recipe? Or vegan? Speaking of gluten free, have you ever used chestnut flour as an ingredient? Or what about the chickpea flour?Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode.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/Email me at juls@julskitchen.comPodcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio:-Pappa al Pomodoro: https://it.julskitchen.com/primi-piatti/zuppa/la-mia-migliore-pappa-al-pomodoro-per-lestate-Panzanella: https://it.julskitchen.com/primi-piatti/la-cucina-di-nonna-menna-la-panzanella-Ribollita: https://it.julskitchen.com/primi-piatti/zuppa/la-cucina-di-nonna-menna-la-minestra-di-pane -Acquacotta: https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup -Potato cake: https://it.julskitchen.com/dolci/torte-crostate/torta-di-patate-artusi -Pasta margherita: https://it.julskitchen.com/dolci/pasta-margherita-con-mele-e-rabarbaro-e-glassa-al-te-senza-glutine-senza-pensieri -Castagnaccio: https://it.julskitchen.com/dolci/la-cucina-di-nonna-menna-il-castagnaccio -Torta di ceci: https://it.julskitchen.com/antipasti/cecina-con-hummus-di-carote -Frittata trippata: https://it.julskitchen.com/toscana/la-frittata-trippata

20mins

3 Apr 2019

Rank #13

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EP5 - Food Markets: what you can buy there

Things we talked about in this episode: - Markets of Tuscany, A cookbook - Indoor and historic markets in Tuscany- Weekly markets and what you can buy there- Farmers markets in TuscanyRecipes mentioned in this episode: - Pork loin with pears and pecorino: https://en.julskitchen.com/main/meat/roast-pork-loin-with-pears Markets of Tuscany, A cookbook: https://en.julskitchen.com/other/books/my-new-cookbook I’d love to hear from you: where do you shop? Are you a farmers’ market attendee? When you travel, do you visit food markets?Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode.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/Email me at juls@julskitchen.comPodcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio:- Arista con le pere e il pecorino: https://it.julskitchen.com/secondi-piatti/carne/arista-con-le-pere-pecorinoLa Cucina dei Mercati in Toscana: https://it.julskitchen.com/i-libri/la-cucina-dei-mercati-toscana

31mins

17 Mar 2019

Rank #14

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EP34 - What is comfort food for you?

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10There are two different aspects of comfort food: on one side, there’s the food that gives you comfort and pleasure when you eat it, like pappa al pomodoro, on the other side, the many foods that give you solace, a respite from the news, from heavy thoughts, from comparison, when you cook them: just think about bread.In this episode, we will explore different comfort foods, related to childhood memories or to personal achievements, from pappa al pomodoro to chicken meatballs, from rice pudding to risotto.I think comfort food is also extremely influenced by culture, as often we tend to consider comforting what we know better. That’s why I asked a few friends from all over the world to share with us which is their favourite comfort food. It will be like travelling from country to country, through the best and most comforting foods. Get ready to be hungry.On the blog:- Pappa al Pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro - Chicken meatballs: https://en.julskitchen.com/main/meat/chicken-and-potato-meatballs - Rice pudding: https://en.julskitchen.com/dessert/rice-pudding-with-roast-quinces - Risotto: https://en.julskitchen.com/first-course/rice-cereals/pumpkin-risottoThanks to:- Helen & Billie: https://www.instagram.com/miakouppa/ - Myriam: https://www.instagram.com/the_food_sister/ - Irina: https://www.instagram.com/irina.r.georgescu/ - Asha: https://www.instagram.com/ashafsk/ - Erny: https://www.instagram.com/ernythamrinyoga/ - Jenny: https://www.instagram.com/jlinford/ - Sarka: https://www.instagram.com/sarkababicka/ - Juliana: https://www.instagram.com/julianalopezmay/ - Costanza: https://www.instagram.com/cosnutritionist/

30mins

3 Apr 2020

Rank #15

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EP12 - Get hungry with Tuscan PDO and PGI products - Buy Food Toscana

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10BuyFood 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

57mins

9 Jun 2019

Rank #16

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EP17 - Preserving the season: Summer

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

16mins

14 Aug 2019

Rank #17

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EP19 - Let’s cook together: ricotta crumb cake

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

24mins

28 Aug 2019

Rank #18

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EP14 - Eating during the summer heatwave

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

17mins

26 Jun 2019

Rank #19

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EP16 - In conversation with: Luisa of Agriturismo Il Rigo

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

26mins

24 Jul 2019

Rank #20