Cooking with an Italian accent

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 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

Explore the vibrant food markets of Tuscany and learn about the speaker's passion for them. Discover the different cuts of meat available and the unique street food found in Livorno market. Experience the organic markets of Florence, Prato, and Luca, and learn how they educate and inspire young people. Dive into the world of pecorino cheese and hear the speaker's shopping preferences.

Things we talked about in this episode:Recipes mentioned in this episode: - Cenci: https://en.julskitchen.com/tuscany/carnival-fried-dough-the-tuscan-cenci- Frittelle: 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 - Bomboloni: https://en.julskitchen.com/dessert/bomboloni-the-italian-doughnuts I’d love to hear from you: do you like Carnival? Is there a special treat you always 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:- Cenci: https://it.julskitchen.com/dolci/cenci-toscani-carnevale - Frittelle: https://it.julskitchen.com/dolci/le-frittelle-di-riso-di-carnevale-siena- Schiacciata alla Fiorentina: https://it.julskitchen.com/dolci/la-schiacciata-alla-fiorentina- Bomboloni: https://it.julskitchen.com/dolci/bomboloni-toscani 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

Things 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 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

Things we talked about in this episode:- Becoming us- Michelle Obama and her memoir “Becoming”- Local pig breeds in Tuscany - Cinta Senese https://en.julskitchen.com/first-course/fresh-pasta/cinta-senese-meat-sauce- How to make the perfect roasted pork loin, or “arista”- Samin Nostrat and her book “Salt, Fat, Acid, Heat” https://en.julskitchen.com/other/books/cookbooks-that-work -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-Recipes mentioned in this episode: - Rustici https://en.julskitchen.com/savoury-cakes/rustici-a-street-food-from-salento- Tuscan rub salt https://en.julskitchen.com/tuscany/tuscany-in-a-jar-salt-with-sage-and-rosemary - Arista https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork - Arista with apples https://en.julskitchen.com/main/meat/roast-pork-loin-with-apples -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-I’d love to hear from you which is the first dish that you cooked for your better half? Do you have a dish that is important in your relationship? 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:- Rustici https://it.julskitchen.com/torta-salata/rustici-leccesi- Tuscan rub salt https://it.julskitchen.com/marmellate/la-toscana-in-barattolo-il-sale-aromatizzato-con-salvia-e-rosmarino- Arista https://it.julskitchen.com/secondi-piatti/carne/arista-con-le-mele- Arista with apples https://it.julskitchen.com/secondi-piatti/carne/arista-con-le-mele 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

Things we talked about in this episode:- Food memories that shape your life- Bracioline al Pomodoro and the beginning of my love story with food- A ciambellone for breakfast and food as love, connection and family- Upside down pineapple and cherry yogurt cake and food as a safe place- Butternut squash risotto and food as therapy - Gnudi and food as a way to assert yourself- Word of the day: gnudiRecipes mentioned in this episode: - Bracioline al Pomodoro, beef cutlets in tomato sauce https://en.julskitchen.com/main/meat/slices-of-beef-cooked-in-tomato - Ciambellone https://en.julskitchen.com/breakfast/a-marbled-ciambellone-for-breakfast - Yoghurt cake https://en.julskitchen.com/dessert/cakes-pies/citrus-yoghurt-cake - Butternut squash risotto with clams https://en.julskitchen.com/first-course/rice-cereals/butternut-squash-risotto-with-clams - Gnudi https://en.julskitchen.com/first-course/fresh-pasta/tuscan-kale-gnudi I’d love to hear from you which is your most vivid food memory. 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:- Bracioline al Pomodoro https://it.julskitchen.com/secondi-piatti/carne/le-bracioline-al-pomodoro-un-flashback-lungo-uninfanzia- Il dolce allo yogurt https://it.julskitchen.com/dolci/torte-crostate/il-dolce-allo-yogurt- Ciambellone https://it.julskitchen.com/colazione/ciambellone-marmorizzato- Risotto con la zucca e le vongole https://it.julskitchen.com/primi-piatti/riso-primi-piatti/risotto-con-la-zucca-e-le-vongole- Gnudi https://it.julskitchen.com/primi-piatti/pasta-fresca/gnudi-di-cavolo-nero 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

Welcome to Cooking with an Italian accent podcast.Why an Italian accent? Well, I’m pretty sure you can hear it when I talk, and you can taste it when I cook. In each episode, we will talk about traditional food and the memories it stirs up, we will meet friends and producers and we will build up an appetite for Italian food. 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.com 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