Letters from Tuscany

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Fresh and zesty, this is a spring pasta dish that I prepared often during the asparagus season.
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Conviviality and what I’ve been missing in the past two years without cooking classes | Tuscan fried chicken | Biancomangiare, a Sicilian strawberry…
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A Sicilian pudding, its short ingredient list gives away its uncomplicated nature
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Something about the next recipes...Yesterday we had so much fun baking almond biscotti together, so mark you calendar as we will be baking again together on Sunday, the 19th of Ju…
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Our May Cook Along recipe
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Spring and the countryside smells | A recap of what I’ve been cooking lately | Peas risotto | Kohlrabi pasta | Sautéed chard with cherry tomatoes | Pork…
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A rustic, hearty pasta dish from Maremma, with a meat sauce made with pancetta, prosciutto and sausage
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An easy way to browse through all the recipes we published since January 2021, sorted by course and category.
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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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Letters from Tuscany Live Talk and Cook AlongWe met last month for free chats and we baked a chocolate olive oil cake. I had so much fun, so we decided to make it again! The next appointmen…
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An end of season pear and rosemary jam | an early strawberry jam
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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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© 2022 Giulia Scarpaleggia
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