44 episodes

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/

Cooking with an Italian accen‪t‬ Giulia Scarpaleggia

    • Food
    • 4.8 • 16 Ratings

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/

    EP43 - Food and motherhood

    EP43 - Food and motherhood

    From the last episode of this podcast, a few things have changed. Summer has gone, leaving space to a bright, mild Tuscan autumn, and now it is winter, well, it’s Christmas in a few hours.
    On August, the 28th, we welcomed Livia, our baby girl, into this world. It has been long, exhausting, and emotional beyond words.
    The old life, the 2019 life, seems so far away for more than one reason. I barely remember how it was before, as so many things happened that turned our life upside down.
    Food, as always, has been the red thread through the multiple levels of change, the key to understand those changes, and to make memories indelible. Food played a memorable role also into my labour and during the first hours as a new mum.
    In this episode I talked about all the best food memories, the dos and don’ts of pregnancy and motherhood, food wise.
    I’d be curious to know which are the rules, the dos and don’ts of pregnancy and motherhood, food wise, in your culture, and which was your experience, either as a new mum or as a close friend or relative taking care of a new mum.

    Recipes mentioned in this episode:
    - Pesto: https://en.julskitchen.com/first-course/fresh-pasta/pesto-ricotta-lasagna
    - Baked apples: https://en.julskitchen.com/dessert/baked-apples
    - (Artichoke) carbonara: https://en.julskitchen.com/first-course/pasta-first-course/artichoke-carbonara

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    • 13 min
    EP42 - In conversation with: Irina Georgescu, author of Carpathia

    EP42 - In conversation with: Irina Georgescu, author of Carpathia

    Before a well-deserved pause to welcome our baby girl into the world, and to get used to a completely new life, I’m so happy to share the latest episode of Cooking with an Italian accent, a conversation I had a few weeks ago with Irina Gergescu about her cookbook, Carpathia.
    I like how she intertwines recipes, traditions and superstitions, like when she mentions garlic, or when she says that eating horseradish before Easter will bring you health all year round, or when she explains that Romanian people welcome official guests with bread and salt, the first to celebrate an alliance, the latter for prosperity.
    We talked about the Romanian sense of hospitality, how she grew up Bucharest under the communist rule, about Romanian cuisine, typical ingredients, the unique tradition of borş and ciorbă, coffee and desserts.

    Learn more about Irina Georgescu here:
    Web site: https://www.irinageorgescu.com
    Instagram: https://www.instagram.com/irina.r.georgescu/

    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

    • 1 hr 8 min
    EP41 – Everything you want to know about pound cake

    EP41 – Everything you want to know about pound cake

    In today’s episode we’ll be talking in details about the pound cake, known as quattro quarti in Italian. This is probably the cake I make more often, especially in its version made with extra virgin olive oil, the most appreciated during our cooking classes, but also the one I rely on when I don’t have a clear idea on what to bake.
    The original pound cake contained one pound each of eggs, sugar, flour and butter. Hence its English name, pound cake, and its French or Italian name, quattro quarti, four quarters.
    What you need is therefore a scale to weigh the eggs, with their shell. The weight of the eggs will then give you the amount of sugar, flour and butter to use. Listen to the episode to learn how to adjust the four ingredients to make endless variations to the basic recipe.

    Discover more on the blog: https://en.julskitchen.com/podcast/episode-41-everything-about-pound-cake

    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

    • 17 min
    EP40 - Get to know us better

    EP40 - Get to know us better

    We reached the 40th episode of our podcast "Cooking with an Italian Accent"! So it's time to celebrate and to recap what we’ve done so far in these 15 months spent together, what you liked the most, why we love this podcast so much and how it perfectly integrates in all that we do. We’ll talk also about who we are, what we like and what is going to happen soon in our lives! Join us for a little celebration!

    Read more: https://en.julskitchen.com/podcast/episode-40-get-to-know-us-better

    • 17 min
    EP39 - Three books about Italian cooking you must have

    EP39 - Three books about Italian cooking you must have

    Today we are talking about cookbooks. When I was organizing my cookbooks on the bookshelves, I rediscovered some favourites from the past that needed some more love, and realised there are cookbooks that I barely opened after the initial I-desperately-need-this-book enthusiasm. So, I thought I would share some of my favourite cookbooks here on the podcast, as you might find them interesting, too.
    Today we’re talking about cookbooks on Italian cuisine, but do not expect the last cookbooks published by new famous food writers, we’re going back to the past: in this episode, we will talk about Pellegrino Artusi, Ada Boni and Paolo Petroni, with plenty of recipes from the blog to experiment.

    The recipes we mentioned in this episode: https://en.julskitchen.com/podcast/episode-39-three-books-about-italian-cooking-you-must-have

    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

    • 10 min
    EP38 - Our virtual Tuscan cooking class

    EP38 - Our virtual Tuscan cooking class

    Juls’ 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=TUSCANMAY27

    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

    • 10 min

Customer Reviews

4.8 out of 5
16 Ratings

16 Ratings

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