Letters from Tuscany

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Welcome to Letters from Tuscany
Welcome! If this is your first time on Letters from Tuscany start here to discover what you can find on this newsletter.
 • 
Giulia Scarpaleggia
 and 
Tommaso Galli
6
One year of Cucina Povera
Six cookbooks under my belt and a seventh in the works, I love many aspects of writing a cookbook.
 • 
Giulia Scarpaleggia
22
How to breakfast like an Italian
The simplicity, speed, and rituals of an espresso and cornetto breakfast
 • 
Giulia Scarpaleggia
34
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A day trip in Tuscany: Certaldo
 • Giulia Scarpaleggia and Paola Monticelli
18
What it means to go dairy free for an Italian (that would be me)
 • Giulia Scarpaleggia
39
How to breakfast like an Italian
 • Giulia Scarpaleggia
34
A weekend in Ravenna and a recipe for piadina
 • Giulia Scarpaleggia
14
Let's make Ricotta Gnocchi and Spinach and Ricotta Gnudi together!
 • Giulia Scarpaleggia
39
Why I’m asking you to skip Florence on your next trip to Tuscany
38
Thoughts on Seasonality, and Olivia Cavalli's cookbook "Stagioni"
Italian Cookbook Club #2 - It includes also a recipe for Roasted Courgette with Pistachio Sauce
 • 
Giulia Scarpaleggia
5
REPLAY! Potato and Asparagus Tortelli
Plump, dairy-free pasta parcels with potatoes and asparagus, plus seasonal talks on Spring vegetables
 • 
Giulia Scarpaleggia
4
1:36:07
Let's make together Potato and Asparagus Tortelli
and during our Cook Along we'll make them dairy free, following a traditional recipe from Mugello
 • 
Giulia Scarpaleggia
23
What it means to go dairy free for an Italian (that would be me)
plus a recipe for a olive oil cake with roasted strawberries, where every mouthful is a song sung in praise of spring, the sweetest of seasons.
 • 
Giulia Scarpaleggia
39
A day trip in Tuscany: Certaldo
A journey through time in Boccaccio's town
 • 
Giulia Scarpaleggia
 and 
Paola Monticelli
18
REPLAY! Three recipes for an Italian Aperitivo
Torta di ceci from Livorno, a chickpea flour cake; a punchy tomato sauce from Garfagnana; muffins with the ingredients of a Spring Tuscan picnic.
 • 
Giulia Scarpaleggia
3
1:27:31
A punchy tomato sauce for your aperitivo
The recipe for Salsa rossa all’alloro - Red Sauce with Bay Leaves
 • 
Giulia Scarpaleggia
3
Letters from Tuscany
Letters from Tuscany
Stories and recipes from my kitchen in Tuscany | Seasonal, uncomplicated, nourishing vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia
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ingredient by Rachel Phipps
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Julia Busuttil Nishimura
Wordloaf
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Andrew Janjigian
Apples & Elderflower
Apples & Elderflower
Julia Matusik
Juls' Kitchen
julskitchen.com
Our foodblog, where everything started
@julskitchen
Follow me on Instagram
@tommyonweb
Follow me on Instagram
Cucina Povera Cookbook
The Italian Way of Transforming Humble Ingredients into Unforgettable Meals
Cooking with an Italian Accent
Listen to our podcast
Our Food Writing Course on Domestika
Share Home Recipes with The World

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