Pasta alla Norma is a seasonal, Sicilian dish made with fried eggplants, a rich tomato sauce, fresh basil leaves and a dusting of ricotta salata.
Giulia Scarpaleggia
A mead and peach cake to celebrate Midsummer, the days of light, abundance and harvest.
Giulia Scarpaleggia
Who doesn’t love a big bowl of homemade pasta? Isn’t it the best way to welcome the new week? It is even better if it is paired with a splendid local w…
Giulia Scarpaleggia
We could call these buttery crescents Italian croissants, but you’ll realize how different they are from the first bite.
Giulia Scarpaleggia
Make a slow-roasted tomato and stracciatella crostone and a beetroot and walnut carpaccio and pair them with a cold rosé for an Italian inspired aperit…
Giulia Scarpaleggia
A letter with 10 recipes to cook this month, and an insight on what I'm reading, watching, listening to, cooking and dreaming right now.
Giulia Scarpaleggia
A zucchini and ricotta torta salata, with a versatile pie dough that is very close to the flakiness of a proper puff pastry dough.
Giulia Scarpaleggia
The subtly lemon-scented rice pudding tartlets were my favourite sweet treat as a child.
Giulia Scarpaleggia
Old-fashioned, elegant, and quintessentially Tuscan, zuccotto is still one of the most beloved sweet treats of our region.
Giulia Scarpaleggia
A typical Tuscan bread bun, the semelle, then fava beans and pecorino cheese, because May is the month of picnics. Add two slices of prosciutto cotto a…
Giulia Scarpaleggia
My tricks to make easy, quick meat involtini - how to choose the meat, the filling, how to roll them and cook them.
Giulia Scarpaleggia
Two classics collide in today’s recipe, turning a Tuscan side dish into a delicate soup. Plus, meet Steve and Linda and their bagels from Rome.
Giulia Scarpaleggia