Letters from Tuscany

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On food and hospitality
If I have to identify a superpower, that would be to make people feel welcomed and at home.
 • 
Giulia Scarpaleggia
49
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
Most Popular
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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
41
How to breakfast like an Italian
 • Giulia Scarpaleggia
42
A weekend in Ravenna and a recipe for piadina
 • Giulia Scarpaleggia
14
How to make limoncello from scratch...
 • Giulia Scarpaleggia
4
Why I’m asking you to skip Florence on your next trip to Tuscany
41
My grandma's olive oil choux pastries
Today I am reclaiming my right to write about food through the recipes and memories I have of my grandmother.
 • 
Giulia Scarpaleggia
1
Summer Memories from Salento
Caffè in ghiaccio and my market haul
 • 
Giulia Scarpaleggia
5
Italy: Club Med or the Real Deal?
I’ve grown weary of this flawless Club-Med Italy that always looks the same, always so perfect.
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Giulia Scarpaleggia
27
A roasted eggplant salad from the summer cooking classes
Plus the dates for our Fall Cook Alongs and Live Events
 • 
Giulia Scarpaleggia
8
A Postcard from a Tuscan Food Market
Colors from the peak of summer
 • 
Tommaso Galli
19
A recipe for Calabrian peperonata
A summery dish with fried peppers, potatoes, and eggplants stewed in tomato sauce. As the best things in life, it improves with time.
 • 
Giulia Scarpaleggia
12
Beach holidays and mild planning for the fall
The details that make you feel in holiday, and a few questions for you
 • 
Giulia Scarpaleggia
40
Estate Italiana: Recipes and Tips for the Season
a collection of our best summer content from the archive. If you joined us in the last year you might have missed some very good recipes!
 • 
Giulia Scarpaleggia
8
Four cookbooks to travel to Europe this summer
How to travel to Turkey, Italy, Greece, and the Basque Country through recipes
 • 
Giulia Scarpaleggia
7
Culinary dogmas and family rules
and a recipe for stuffed zucchini and peppers
 • 
Giulia Scarpaleggia
7
1:31:39
How to summer in Tuscany, Liguria, and Apulia
Tips and advice from three local experts on how to best enjoy our three regions in the summer, including a one-day itinerary in Florence, Genoa, and…
 • 
Giulia Scarpaleggia
, 
Enrica Monzani
, and 
Flavia Giordano
5
Italian Conversations. How to summer in Tuscany, Liguria, and Apulia
Let's meet for a live talk Sunday, June 23. We will discuss everything summer, from what to eat to where to go and what to see and how to get the best…
 • 
Giulia Scarpaleggia
9
Hidden gems of Tuscany: lunching at Trattoria di Sor Paolo
When a good meal made me reflect on what I consider a good dining experience in a Tuscan trattoria
 • 
Giulia Scarpaleggia
12
Come and join Letters from Tuscany community today

Postcards

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A Postcard from a Tuscan Food Market
Colors from the peak of summer
 • 
Tommaso Galli
19
A postcard from Abruzzo
This year we betrayed Salento to spend a week in a family hotel in Abruzzo
 • 
Tommaso Galli
7
Postcard from a garden in spring
After so much rain, Nature is ready to burst and bloom into summer
 • 
Tommaso Galli
9
A Postcard from salt mines in Volterra
Volterra's salt is the purest salt in Italy.
 • 
Tommaso Galli
2
A Postcard from La Perla del Mare
Ciao, this is Postcards from Tuscany, a section of the main newsletter Letters from Tuscany. Postcards is weekly, free and everyone can leave a comment…
 • 
Tommaso Galli
1
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