Cooking with an Italian accent

Giulia Scarpaleggia
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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

  1. 02/06/2025

    Italy in the low season

    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

    22 min

  2. 08/02/2023

    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#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

    17 min

  3. 02/15/2023 · BONUS

    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

    14 min
  4. 2x05 - All about the traditional Tuscan sweet treats [Christmas Special]

    12/15/2021

    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

    31 min
  5. 2x04 - Life in Salento: in conversation with Nina Gigante

    08/17/2021

    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

    35 min
  6. 2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro

    08/10/2021

    2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro

    In this episode of Cooking with an Italian Accent, we travel to the mountains to visit my friend Vea Carpi. She is a cook, a farmer, a sourdough baker, and passionate about wool. She has a maso up in the Trentino mountains and an agritourism with her family. We are both from Tuscany, but we met there, in her farmstead, where we were greeted as part of her family. We attended one of her sourdough baking courses and learnt about her life in the mountains. In the following conversation, you’ll hear us talking about bread and wool, and what they have in common, about Alpine cuisine and local ingredients, about sustainable tourism in the Alps, and day trips to Valle dei Mocheni. So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Trentino looks and tastes like. Learn more about Vea Carpi here: Web site: https://www.masdelsaro.it/en/homepage/ Instagram: https://www.instagram.com/mas_del_saro/ Vea’s book, Pasta Madre: https://masdelsaroshop.bigcartel.com/product/la-mia-pasta-madre-il-pane-i-dolci-la-vita-in-montagna-ed-raetia-2020 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

    44 min
  7. 2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa

    08/03/2021

    2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa

    In this episode of Cooking with an Italian Accent, as promised, we have a guest that will guide us through one of the most beautiful Italian regions. This region recently filled your imagination with postcard-like maritime views, bowls of trofie al pesto and Vespa rides thanks to the latest Disney Pixar movie, Luca. Today we’ll go to Liguria. Today’s guest is Enrica Monzani, known online as A small kitchen in Genoa, food writer, soon cookbook author, and cooking class instructor in her beautiful hometown, Genoa. We talk about Liguria, Cinque Terre, and other Ligurian hidden gems, about recipes and anchovies, lots of anchovies, about Genova and its street food. Enrica also gives us a little anticipation about the cookbook she is writing: mark your calendar because you’ll want that book. So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Liguria tastes like. Learn more about Enrica Monzani here: Web site: https://www.asmallkitcheningenoa.com Instagram: https://www.instagram.com/asmallkitcheningenoa/ 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

    41 min
  8. 2x01 - Let's celebrate: Happy (40th) Birthday Giulia!

    07/27/2021

    2x01 - Let's celebrate: Happy (40th) Birthday Giulia!

    This is the first episode of our second season, a special summer edition, a short collection of 4 episodes. In this episode of Cooking with an Italian Accent I switched role and asked our friend Valentina Dainelli, known on line as ToomuchTuscany, to be the host of this conversation: I felt it would have been much more interesting for you than listening to a soliloquy. The occasion is my 40th birthday, and we had a little online celebration. We talked about recipes and cakes, about Livia, about our job and how the pandemic affected our business. Then, we moved to talk about Tuscany and sustainable tourism, one of the main themes of this special edition. I’m sharing my favourite destinations for a quick trip, and a few tips to better enjoy Tuscany. - Join our newsletter here: https://julskitchen.substack.com/subscribe - Join our on-line cooking classes here: https://en.julskitchen.com/tuscan-cooking-classes/virtual-tuscan-cooking-class - Learn more about our in-person cooking classes here https://en.julskitchen.com/tuscan-cooking-classes Books we mentioned: - Dan Barber, The Third Plate: Field Notes on the Future of Food. Recipes mentioned in this episode: - Roasted Pork loin: https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork Learn more about Valentina Dainelli here: Web site: https://www.toomuchtuscany.com Instagram: https://www.instagram.com/toomuchtuscany/ 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

    40 min
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4.9
out of 5
119 Ratings

About

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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