Letters from Tuscany

Letters from Tuscany

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On Italian food and identity. Who gets to tell the story?
Inside and outside voices. Seeking a more honest way to talk about Italian food
 • 
Giulia Scarpaleggia
106
A Year in a Tuscan Cooking School: March
What we cooked, learned, and grew this March—one moka at a time. Plus, the recipe for coffee ricciarelli
 • 
Giulia Scarpaleggia
26
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
15
Most Popular
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Sagne a lu' fuorn' - My family Southern lasagne for your Christmas holidays
 • Giulia Scarpaleggia
17
A day trip in Tuscany: Certaldo
 • Giulia Scarpaleggia and Paola Monticelli
18
My grandma's olive oil choux pastries
 • Giulia Scarpaleggia
7
A year in a Tuscan cooking school: January
 • Giulia Scarpaleggia
12
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
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
25
How Easter tastes, in my kitchen
From blessed eggs and olive twigs to trays of handmade tortelli, this is what Easter looks like in our kitchen, plus a recipe you can make ahead and…
 • 
Giulia Scarpaleggia
4
[VIDEO] A strawberry zuccotto and upcoming kitchen dates
From Florence to Sicily in one spoonful
 • 
Giulia Scarpaleggia
2
53:19
A show-stopping Tuscan zuccotto, with a Sicilian twist in the filling
A Springtime dessert that wobbles, surprises, and delights, plus our spring cook-along calendar and tips to master almond milk at home.
 • 
Giulia Scarpaleggia
4
We made risotto. Now what about the leftovers?
Watch the replay and learn how to make risotto—two ways—then upcycle leftovers into delicious croquettes.
 • 
Giulia Scarpaleggia
5
1:17:42
1:00:12
Live with Flavor of Italy - The food of Tuscany, Lombardy, and Rome
A recording from the live talk we just had with Flavor of Italy and Lolly Martyn
 • 
Giulia Scarpaleggia
, 
Flavor of Italy
, and 
Lolly Martyn
1
Risotto Stories: A Tale of Two Methods (and a Cook-Along!)
Join me on Sunday March 16th, 2025. We will cook a classic squash and saffron risotto and an artichoke risotto with the pressure cooker.
 • 
Giulia Scarpaleggia
24
The little food treats that brighten my days
Simple joys from my kitchen: homemade cakes, foraged greens, and a bowl of perfect spaghetti
 • 
Giulia Scarpaleggia
19
A year in a Tuscan cooking school: February
Bittersweet flavors, winter comforts, and the first cooking class of the year | 5 recipes to cook this month, including Lacinato Kale Eggs
 • 
Giulia Scarpaleggia
16
1:06:22
[VIDEO] How to use day-old bread
Watch the replay and learn how to make canederli dumplings and a chocolate bread pudding cake
 • 
Giulia Scarpaleggia
1
Leftover bread. Let's make canederli dumplings and a cake together
Meet me for our next exclusive Cook Along, on Sunday February 16th, 2025
 • 
Giulia Scarpaleggia
30
21:59
Italy in the low season
Listen now | Italy lives in the summer. Let’s create a different imaginary with 10 vignettes
 • 
Giulia Scarpaleggia
, 
Domenica Marchetti
, 
Enrica Monzani
, 
Flavia Giordano
, 
Laura Itzkowitz
, 
Lolly Martyn
, 
Sinù Fogarizzu
, and 
Jessica Cani
45
Rooting for celeriac
How one misread shopping list sparked a root vegetable renaissance | 50+ Ways to love a celeriac | 3 recipes featuring celeriac
 • 
Giulia Scarpaleggia
7
Come and join Letters from Tuscany community today

cook along

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1:06:22
[VIDEO] How to use day-old bread
Watch the replay and learn how to make canederli dumplings and a chocolate bread pudding cake
 • 
Giulia Scarpaleggia
1
Leftover bread. Let's make canederli dumplings and a cake together
Meet me for our next exclusive Cook Along, on Sunday February 16th, 2025
 • 
Giulia Scarpaleggia
30
[Video] How to make tortelli, two ways
Watch the replay and learn hot to make potato tortelli from Mugello and spinach and ricotta tortelli from Maremma
 • 
Giulia Scarpaleggia
1
1:26:03
STUFFED! Potato tortelli from Mugello and spinach and ricotta tortelli from Maremma
Meet me for our next exclusive Cook Along, on Sunday January 19th, 2025
 • 
Giulia Scarpaleggia
18
How to stuff and roast a pork loin in less than 1 hour
...and prepare two fennel dishes on the side. Watch now the replay of our Cook Along
 • 
Giulia Scarpaleggia
3
1:29:09

Postcards

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A Postcard from Tuscany’s crystal town
Inside the RCR Crystal Factory: the history, the contemporary innovations, and how they managed to turn crystal into something to use everyday.
 • 
Tommaso Galli
6
A Postcard from a Tuscan Food Market
Colors from the peak of summer
 • 
Tommaso Galli
21
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
A Postcard from the Woods
I don't remember the last time I went mushroom hunting, certainly more than 20 years ago.
 • 
Tommaso Galli
5
A postcard from The Uffizi Gallery
Thinking about the last visit we made to the Uffizi Gallery
 • 
Tommaso Galli
3
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