Letters from Tuscany

A recipe swap, all the way from Tuscany: Minestrone invernale

Across the continents, Giulia Scarpaleggia and I talk pantries and ways to commemorate the season

Published on Stories from Catbird Cottage • Nov 10

A recipe exchange, pantry staples, and juniper pork chops with pillowy apricots

A cross-continental recipe swap with Melina Hammer, from Tuscany to the Hudson Valley

Nov 7 • 

Giulia Scarpaleggia

 and 

Melina Hammer

28

4

4

A Year in a Tuscan Cooking School: October

The new olive oil, chestnuts, and a table full of squash

Nov 3 • 

Giulia Scarpaleggia

48

8

1

October 2025

The humble beans, the cook-along replay, and the next two special festive online classes

Watch now | Watch the bean cook‑along replay, then cook along with us in November and December for two special festive menus

Oct 27 • 

Giulia Scarpaleggia

28

6

2

1:13:10

Three ways with beans

Join our next Cook-Along and learn three comforting bean recipes, all with ingredients you already have at home

Oct 20 • 

Giulia Scarpaleggia

54

21

3

First I eat the fat: the food life of a little Italian girl

Learning to cook (and unlearn perfection) at the family table.

Oct 15 • 

Giulia Scarpaleggia

92

14

8

A Year in a Tuscan Cooking School: September

Savouring the in-between season: 10 recipes to celebrate new apples, pears, grapes, and green tomatoes

Oct 6 • 

Giulia Scarpaleggia

51

8

1

September 2025

[REPLAY] Back in the kitchen together: potato gnocchi and sugo finto

Our September cook-along, and a preview of what’s next

Sep 29 • 

Giulia Scarpaleggia

26

10

1:11:46

Gnocchi, a sauce, and Sunday vibes: join our first Cook-Along of the season

Step-by-step, from boiling potatoes to saucing up the final dish, you won’t cook alone. Meet me online on Sunday, September 28th

Sep 22 • 

Giulia Scarpaleggia

33

32

2

Cook more, stay longer. Your invitation to Tuscany. 2026 cooking classes are here!

Discover our new calendar of seasonal masterclasses, and don’t miss a very special 4-day collaboration in March.

Sep 12 • 

Giulia Scarpaleggia

55

11

5

August 2025

A Year in a Tuscan Cooking School: August

It’s still summer. Tomatoes, peppers, blackberries, and seven (plus one) recipes to fall in love with

Aug 27 • 

Giulia Scarpaleggia

55

7

2

Two effortless summer desserts

What I’m cooking when my imagination needs a rest: ricotta tiramisù and peaches in wine

Aug 21 • 

Giulia Scarpaleggia

42

6

4