Letters from Tuscany

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A 14 year old blog and why on Substack I am the food writer I want to be
Giulia Scarpaleggia
14

January 2023

A perfect winter meal | My recipe today for Pasta Social Club
Giulia Scarpaleggia
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A guest post by Meryl Feinstein, aka Pasta Social Club | a wholesome and hearty meal full of childhood memories
Giulia Scarpaleggia
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Meryl Feinstein
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We'll be making zuppa inglese, a Tuscan traditional trifle, but you can just join for a chat or pop in to say ciao!
Giulia Scarpaleggia
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Failing big, failing often, to improve as a home cook.
Giulia Scarpaleggia
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Preorder Cucina Povera and receive an instant download of the Cucina Povera Bonus Recipe Booklet, featuring olive oil focaccia, limoncello, and many…
Giulia Scarpaleggia
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Farro has a lovely chewy texture, it’s nutty and hearty, and makes a comforting, easy soup when paired with beans and some basic aromatics.
Giulia Scarpaleggia
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Welcome to the Letters from Tuscany community. Please introduce yourself here and share your story!We’re slowly getting back into our routine rhythms with this newsletter after a couple of weeks of more random posts. As there are so many new m…
Giulia Scarpaleggia
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Tommaso Galli
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The new year and the absence of resolutions | A new cookbook crush: Via Carota | A new recipe: ricotta cheesecake with dark chocolate hazelnut spread
Giulia Scarpaleggia
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December 2022

Meet our new cookbook, Cucina Povera | Preorder Announcement | How the idea of Cucina Povera was born.
Giulia Scarpaleggia
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Meet the cavallucci, the most unusual Christmas cookies, round and rustic, lightly flattened on the ends, floury and a bit lumpy.
Giulia Scarpaleggia
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We'll be making ricciarelli and have a little Christmas Party, and you can just join for a chat or pop in to say ciao!
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