Letters from Tuscany

Letters from Tuscany

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One Day in Florence. My Foodie Guide
A personal guide to the city of artisans, markets, trattorias, cafés and bookstores
 • Giulia Scarpaleggia
First I eat the fat: the food life of a little Italian girl
Learning to cook (and unlearn perfection) at the family table.
 • Giulia Scarpaleggia
Sagne a lu' fuorn' - My family Southern lasagne for your Christmas holidays
Not for the faint of heart, with a Neapolitan meat sauce and tiny meatballs, hard-boiled eggs, sausages, mozzarella and scamorza.
 • Giulia Scarpaleggia
The Italian Birthday Cake. I'm 42!
This has been my birthday cake for decades, and probably also a fixture of birthday parties for all the Italian kids my age.
 • Giulia Scarpaleggia
A day trip in Tuscany: Certaldo
A journey through time in Boccaccio's town
 • Giulia Scarpaleggia and Paola Monticelli
My grandma's olive oil choux pastries
Today I am reclaiming my right to write about food through the recipes and memories I have of my grandmother.
 • Giulia Scarpaleggia
On Italian food and identity. Who gets to tell the story?
Inside and outside voices. Seeking a more honest way to talk about Italian food
 • Giulia Scarpaleggia
Tuscan Berlingozzo: a Carnival ciambellone scented with orange juice and zest
Oranges, rain, and the small rituals that make winter lighter
 • Giulia Scarpaleggia
What it means to go dairy free for an Italian (that would be me)
plus a recipe for a olive oil cake with roasted strawberries, where every mouthful is a song sung in praise of spring, the sweetest of seasons.
 • Giulia Scarpaleggia
How to breakfast like an Italian
The simplicity, speed, and rituals of an espresso and cornetto breakfast
 • Giulia Scarpaleggia
A year in a Tuscan cooking school: January
A glimpse into the quiet months of our Tuscan cooking school: market hauls, country walks, and seasonal recipes
 • Giulia Scarpaleggia
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…
 • Giulia Scarpaleggia
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