Letters from Tuscany

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[Pantry] Your must-have ingredientI’m a pantry enthusiast, so I’m super excited to introduce you to February’s theme: the pantry! We’ll delve into recipes made with pantry staple…
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My recipe for a ham and mozzarella stuffed thin focaccia from Siena
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A lovely restaurant in Colle Val d'Elsa | A day trip to Pienza | A rice pudding cake from Massa and Carrara for the Italian Liberation Day
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Vea is a mountain farmer and a cook, she lives in a mountain farm in the Italian Alps where she has an agritourism with her family.
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Leek and Potato Purée with Pancetta
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Pasta alla puttanesca is a hymn to pantry staples, a punchy pasta dish that you can whip up in less than 20 minutes, while you’re cooking your…
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An end of season pear and rosemary jam | an early strawberry jam
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This recipe is an hymn to Autumn, sweet, creamy, and smoky, a chestnut risotto with taleggio and crisp guanciale.
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I decided to open December not with a Christmas recipe, but with this smart pantry staple, a vegetable ragù that can save busy parents, but actually all…
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Her cooking classes in Genoa, Liguria | An all around pantry and her love for fresh herbs| A recipe for pasta with anchovies | Enrica's limoncino
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Make it even more verdant with a stock made with pea and fava bean pods, asparagus stalks, and the green part of a spring onion.
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A letter with 10 recipes to cook this month, and an insight on what I'm reading, watching, listening to, and cooking right now.
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© 2022 Giulia Scarpaleggia
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