Cooking with an Italian accent

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/podcast10The 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 Tuscany sweet treats.Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Podcast realized by https://instagram.com/tommyonweb

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/podcast10In 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

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 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

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/podcast10In this episode of Cooking with an Italian Accent I’m going back over our past 12 years of blogging, and I’ll share with you the reasons why we still believe in blogs, and why we love it so much. I’m also sharing my tips to maintain a long-term relationship with your blog:- Write about something relevant for you.- Be authentic.- Show up consistently.- It is ok to take some time off.- Be patient.At the end of this episode, I’m also introducing our new project, a weekly subscription-based newsletter.Join our newsletter here: https://julskitchen.substack.com/subscribe Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Podcast realized by https://instagram.com/tommyonweb

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/podcast10From 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/

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/podcast10In 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-cakeFind 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

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/podcast10oday 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-haveFind 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

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

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/podcast10I didn’t think my way of cooking would change much during the lockdown. I thought I was already quite organised, with a well-stocked pantry, responsible in using my ingredients and leftovers and creative when it comes to improvising. Yet, in more than a month of lockdown, I noticed some changes that made me reflect on my approach to cooking.First of all, now I am cooking mainly for the two of us: this is the first time since we’re together, it feels very intimate.In this episode, we will talk about how I reorganized my pantry and my freezer, about the importance of planning ahead and focusing on what you have, rather than on what you are missing, with recipes along the way.I’d be curious to know if the lockdown changed your way of cooking and of organizing your pantry, fridge and freezer, which are the recipes you’re making more often and if you’ve learnt something new.Our virtual Tuscan cooking course on Udemy: https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27 On the blog:- Semolina gnocchi: https://en.julskitchen.com/first-course/roman-style-semolina-gnocchi - Spinach and ricotta pie: https://en.julskitchen.com/vegetarian/torta-pasqualina-my-mums-spinach-and-ricotta-pie - Spinach and ricotta ravioli: https://en.julskitchen.com/tuscany/spinach-ricotta-tortelli - Pappa al pomodoro: https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro - Pasta with tuna sauce: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna-sauce Listen also our episode about a Tuscan pantry here: https://en.julskitchen.com/podcast/episode-23-a-tuscan-pantry 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

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/podcast10After 11 years of blogging, a love born by stirring a ciambellone on a kitchen stool with mum, 5 cookbooks, a podcast, countless projects never launched or lost along the way, and numerous dreams kept among the pages of a notebook, I keep asking myself what is food for me.I haven’t grown tired of writing recipes. For a while, I wondered if it was enough, if I wasn’t dumbing down a topic bigger than me. Then I realised that food is enough for itself and, at the same time, it crosses borders.Food has been an instrument of personal growth and self-affirmation, a lens through which I could discover the external world and explore my inner universe, sometimes all the more complex and multifaceted.Food is tradition: I better understood who I am through traditional recipes, those from Tuscany and those from Basilicata, where the southern branch of my family is from.Food is discovery. The work of food is a craftsman’s job, in which you progress with small steps, with perseverance, with a clear attention to beauty and detail. Craft is humble, more tangible than art, but it retains a human warmth, dedication and commitment. What is food for you? Does it have a special meaning, or a value? Or is it more related to planning, or enjoying? Is it a way to release your stress, or to affirm yourself? Or both, as in my case?On the blog:- Ciambellone: https://en.julskitchen.com/dessert/cakes-pies/a-tuscan-bundt-cake - Crostata: https://en.julskitchen.com/dessert/cakes-pies/whole-wheat-crostata-with-lemon-marmalade - Pappa al pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro - Grandma’s lasagne: https://en.julskitchen.com/first-course/fresh-pasta/grandmas-lasagne - Meatball pasta bake: https://en.julskitchen.com/first-course/pasta-first-course/meatball-pasta-bake - Calzoncelli: https://en.julskitchen.com/dessert/cookies/calzoncelli-chocolate-almond-christmas-cookies 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

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/podcast10Today I am here to celebrate the citrus season, with their brightness, the joy they add to cold winter days, the liveliness they lend to rich dishes, or the depth of flavour they give to the simplest salads. In this episode, I’m sharing how I use them, when I’m not munching on clementines directly from a paper bag coming home from the market, juicing oranges and bergamots in the morning, or zesting a lemon in a cake batter.You’ll find recipes for fresh dressings for pasta, like lemon tagliolini, recipes for your main courses, from beef skewers to guinea fowl with orange and roasted sea bream with lemons and bergamots, many side dishes and, of course, plenty of desserts. Last but not least, preserves: marmalade, which is the first preserve I make every year, changing from time to time the citrus fruit ratio, and candied orange and citron peels.On the blog:- Lemon tagliolini: https://en.julskitchen.com/first-course/fresh-pasta/fresh-lemon-tagliolini- Rabbit ragù: https://en.julskitchen.com/first-course/pasta-first-course/rabbit-ragu - Mediterranean chicken salad: https://en.julskitchen.com/main/meat/mediterranean-chicken-salad- Orange and pancetta Guinea fowl: https://en.julskitchen.com/main/meat/orange-pancetta-guinea-fowl- Beef skewers with orange and lemon marinade: https://en.julskitchen.com/seasonal/winter/beef-skewers-with-orange-and-lemon-marinade- Trabaccolara: https://en.julskitchen.com/main/fish/trabaccolara- Blood orange and fennel salad: https://en.julskitchen.com/side/blood-orange-and-fennel-salad - Lemon syrup cupcakes: https://en.julskitchen.com/dessert/lemon-syrup-cupcakes-michelangelos-style- Lemon honey panna cotta: https://en.julskitchen.com/seasonal/winter/lemon-honey-pannacotta-agar-aga- Lemon bundt cake: https://en.julskitchen.com/dessert/cakes-pies/lemon-bundt-cake- Whole wheat crostata with lemon marmalade: https://en.julskitchen.com/dessert/cakes-pies/whole-wheat-crostata-with-lemon-marmalade- Lemon polenta cake: https://en.julskitchen.com/dessert/cakes-pies/lemon-polenta-cake- Chocolate and clementine olive oil: https://en.julskitchen.com/seasonal/winter/chocolate-and-clementine-olive-oil-cake - Schiacciata alla Fiorentina: https://en.julskitchen.com/dessert/schiacciata-alla-fiorentina-a-sweet-flatbread-for-carnival- Bergamot marmalade: https://en.julskitchen.com/preserves/bergamot-marmalade- Bitter orange marmalade: https://en.julskitchen.com/preserves/bitter-orange-marmalade-and-nothing-else- Candied orange peels: https://en.julskitchen.com/preserves/candied-orange-peels- Citrus marmalade: https://en.julskitchen.com/preserves/citrus-marmaladeFind 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

Until a few years ago, come January I would write a list of goals and good intentions. I felt productive, optimist, effective. Within a few months, though, that list would mark the measure of my failures. Now I choose a word that will represent the year I have in front of me, a word that will guide me, help me to make decisions and choose a path to follow. It is much more effective, and kind, to choose a word rather than listing down goals.This year I chose intentionality as my 2020 word.Which is your 2020 word? How do you want to feel this year?Links to articles mentioned in this episode:- Nicole Gulotta. The Benefits of Choosing a Word For the Year—Instead of Setting Goals: http://nicolemgulotta.com/blog/word-for-the-year- My 2018 words: craft and seasonality https://en.julskitchen.com/other/craft-and-seasonality - My 2019 word: simplicity https://en.julskitchen.com/savoury-cakes/butternut-squash-strudel 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

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 bonus episode, a small precious gift for you in the days waiting for Christmas. Today I’m going to share with you my favourite Christmas cookbook, Nigel Slater’s The Christmas Chronicles.If you liked the bonus track, there will be more, more books and ideas, in the next months.If you have questions about Italian and Tuscan cooking, just email me at juls@julskitchen.com or join our Facebook Group Cooking with Juls’ Kitchen.Be sure to subscribe on iTunes, Spotify or wherever you are listening to a podcast and share it with your friends, too! You will find all the links to the recipes we mentioned today in this episode show notes.Don’t forget to visit Julskitchen.com for new stories and recipes from Tuscany. Keep reading and keep cooking!