Letters from Tuscany
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Replay! A soup and a salad for now
Watch the cook-along replay and learn how to make a fennel, artichoke, and celery salad with bottarga and a fennel and dill soup
Mar 17
•
Giulia Scarpaleggia
8
1:05:38
Soup weather, salad weather
Two fennel recipes for the weeks when winter and spring can’t quite decide — and the cook-alongs are back
Mar 9
•
Giulia Scarpaleggia
25
10
1
Artichoke, fennel and celery salad with bottarga
As artichokes tend to be expensive, I decided to pair them with other vegetables that share the same clean, crunchy character: fennel and celery.
Mar 8
•
Giulia Scarpaleggia
14
4
1
Vellutata di finocchio e aneto. Fennel and dill soup
The closest term to describe today’s soup is vellutata, as in the French velouté: a soup made with a small number of ingredients, puréed into a thin…
Mar 8
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Giulia Scarpaleggia
10
3
1
February 2026
5 things to know about Vegetables, the Italian way
How this book will change the way you cook Italian food, plus a special thank-you for early readers.
Feb 25
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Giulia Scarpaleggia
73
29
10
The tradition I stand for
On seasonality, rural knowledge, and why I still cook like a Tuscan grandmother.
Feb 18
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Giulia Scarpaleggia
73
45
4
17:42
Tuscan Berlingozzo: a Carnival ciambellone scented with orange juice and zest
Oranges, rain, and the small rituals that make winter lighter
Feb 5
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Giulia Scarpaleggia
71
19
5
January 2026
Goodbye, nonna Marcella
A letter of love, tagliatelle, and everything she taught me.
Jan 30
•
Giulia Scarpaleggia
99
34
3
18:15
Candied orange peels dipped in chocolate
Before the thick, glossy, translucent candied orange peels, there were these thinner, sweet peels covered in dark chocolate.
Jan 29
•
Giulia Scarpaleggia
6
A winter project worth waiting for: candied citrus peels
From first peel to final jar, followed together in a subscribers-only chat
Jan 22
•
Giulia Scarpaleggia
102
26
13
What Italian Alpine Food Really Tastes Like
The Winter Olympics are coming, but let’s talk about what people actually eat in the mountains. Four Alpine recipes and a reflection on identity…
Jan 15
•
Giulia Scarpaleggia
44
2
2
A note from my kitchen
Bits and bobs from the first days of the year | Winter soups, snowy mornings, and a few things to read and cook
Jan 9
•
Giulia Scarpaleggia
68
20
4
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