Cooking with an Italian accent

After being asked to define my cooking style, I realised that none of the usual labels — creative, healthy-conscious, rule-breaking — truly fit.The word I was looking for was simpler: traditional.In this episode, a natural continuation of the one dedicated to my nonna Marcella, I reflect on the kind of tradition I stand for: one rooted in seasonality, rural knowledge, emotional rituals, and collective memory.From Carnival sweets to grape focaccia in September, from foraging wild herbs to kneading bread that marks the passing of time, this is the tradition I stand for.The podcast now lives inside the newsletter on Substack, where you’ll find all the links to the recipes mentioned in this episode and can join the conversation by leaving a comment.Recipes and dishes mentioned:- Cenci and frittelle for Carnival- Pici from Val d’Orcia- Sicilian biancomangiare- Castagnaccio- Tuscan Chickpea flour cakeNocino 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

After a long break, Cooking with an Italian Accent is back.In this episode, I share a personal letter and a goodbye to my nonna Marcella, who passed away last year at almost 97. Through old family videos, memories of Easter lunches, homemade tagliatelle, and everyday gestures, I reflect on how she shaped my way of cooking, eating, and understanding tradition.This is an episode about food memories, grief and gratitude, and about tradition as something alive — not frozen in time, but carried forward through cooking.The podcast now lives inside the newsletter on Substack, where you’ll find all the links to the recipes mentioned in this episode and can join the conversation by leaving a comment.Recipes and dishes mentioned:- her flawless lasagne- her rice pudding cake- her bignè alla crema- her tagliatelle with tomato paste, oregano, prosciutto cotto and cream- the very best stuffed round zucchini- extra creamy pasta e patate - the birthday cake she baked me for decades- candied orange peels dipped in chocolate 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

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

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#threedayOur Colle Val d’Elsa foodie guide: https://en.julskitchen.com/other/travel/where-to-eat-in-colle-val-d-elsaSo 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-florenceFind 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

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

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

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

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

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.comInstagram: 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

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