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The time of elderflowers and roses
On May’s fleeting abundance, elderflower vinegar, rose-infused vinegar, and the syrup that keeps spring in the pantry a little longer.
May 18
•
Giulia Scarpaleggia
42
10
9
A bouquet of asparagus for Mother’s Day
Savouring the fleeting asparagus season with a recipe swap, two spring recipes, and a 40% Mother’s Day offer.
May 9
•
Giulia Scarpaleggia
and
Nicki Sizemore
26
12
1
37:35
Why don't we bake more cookies?
Watch now | Baking with Livia, Domenica Marchetti's pink tozzetti, and a much-needed dose of lightness
May 6
•
Giulia Scarpaleggia
and
Domenica Marchetti
62
16
6
58:30
April 2026
Happy, and a little overwhelmed
Life after the book launch: cooking classes, time zones gone wrong, and what we’ve been cooking lately
Apr 30
•
Giulia Scarpaleggia
26
5
43:41
On frittata, and why it matters
Plus, what we will cook in the next cook-along: potato frittata and ribbons of frittata stewed in tomato sauce.
Apr 21
•
Giulia Scarpaleggia
50
16
4
Frittata trippata. Frittata cooked in tomato sauce
The ingenuity of the peasant cooking goes the extra mile when the frittata is cut into strips and cooked in tomato sauce.
Apr 21
•
Giulia Scarpaleggia
3
Vegetables the Italian Way is out. Let's celebrate!
Listen now | It’s here, and it’s yours now.
Apr 14
•
Giulia Scarpaleggia
80
37
9
16:23
Your new favourite spring brioche
Dairy-free, soft for days, scented with orange blossom and candied orange peel, and perfect from the first slice to the last toast
Apr 9
•
Giulia Scarpaleggia
36
19
4
Egg Yolk Tortelli for Easter
A spring pasta with ricotta, wild greens, and a soft yolk at its centre — plus Easter rituals and the joy of breaking it open at the table
Apr 1
•
Giulia Scarpaleggia
22
4
5
March 2026
Steal these ideas from our March cooking classes for your Easter table
Ricotta and fava bean bruschetta | Sabayon tiramisù
Mar 27
•
Giulia Scarpaleggia
31
2
2
What I always keep in my pantry for cooking classes
The essential ingredients that make every cooking class possible + my mum’s Tuscan herb salt recipe
Mar 19
•
Giulia Scarpaleggia
57
9
6
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
10
7
1:05:38
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