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A breath of fresh air and a zucchini carpaccio
How one simple dish reminded me why I still go out to eat
Jul 9
•
Giulia Scarpaleggia
32
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A breath of fresh air and a zucchini carpaccio
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12
June 2025
A Year in a Tuscan Cooking School: June
Cooking through grief, sharing stories, celebrating the flavors of early summer, and ten zucchini (and zucchini blossom) recipes to fall in love with
Jun 30
•
Giulia Scarpaleggia
72
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A Year in a Tuscan Cooking School: June
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22
[Video] Not for the faint of palate
From acciughe al verde to Tuscan crostini, we wrapped the season with bold flavors, plus a call for your ideas for next season
Jun 23
•
Giulia Scarpaleggia
21
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[Video] Not for the faint of palate
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4
55:44
The umami secret in your fridge + June 22 anchovy Cook-Along
Unlock anchovy alchemy with three simple bites, bold flavor, and a live cooking together.
Jun 18
•
Giulia Scarpaleggia
48
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The umami secret in your fridge + June 22 anchovy Cook-Along
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8
"Pollo al Mattone": Tuscan Brick-roast Spatchcocked Chicken.
Today, I’m passing the apron to Giulia Scarpaleggia, a Tuscan food writer, who shares her family’s cherished recipe for traditional Tuscan roast…
Published on A Table in France
•
Jun 14
A Sunday in Brittany: Butter, Roast Chicken, and the Stories We Share
This week, I’m opening my kitchen to Audrey Le Goff, a fellow food writer from Brittany, France, who brings us a beloved family recipe: her herb-butter…
Jun 11
•
Giulia Scarpaleggia
and
Audrey Le Goff
71
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A Sunday in Brittany: Butter, Roast Chicken, and the Stories We Share
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15
May 2025
A Year in a Tuscan Cooking School: May
In May, the kitchen slowed down, but the flavors, recipes, memories, and stories kept blooming
May 29
•
Giulia Scarpaleggia
40
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A Year in a Tuscan Cooking School: May
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7
A little break and an elderflower cookie recipe
Why I’m stepping away for a moment (but not for long)
May 7
•
Giulia Scarpaleggia
72
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A little break and an elderflower cookie recipe
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45
A Year in a Tuscan Cooking School: April
100 students, 10 classes, 4 market visits, and a lot of leftover magic. Come see what spring looked like in our Tuscan cooking school, and discover our…
May 2
•
Giulia Scarpaleggia
54
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A Year in a Tuscan Cooking School: April
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6
April 2025
A taste of Spring and freedom
From the archive | Revisiting a favorite story from the early days of our community, and a rice cake that honors both Easter and Italy’s Liberation Day
Apr 23
•
Giulia Scarpaleggia
31
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A taste of Spring and freedom
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3
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…
Apr 16
•
Giulia Scarpaleggia
53
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How Easter tastes, in my kitchen
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7
[VIDEO] A strawberry zuccotto and upcoming kitchen dates
From Florence to Sicily in one spoonful
Apr 14
•
Giulia Scarpaleggia
6
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[VIDEO] A strawberry zuccotto and upcoming kitchen dates
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2
53:19
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