Archive - Letters from Tuscany

REPLAY! Potato and Asparagus Tortelli

Plump, dairy-free pasta parcels with potatoes and asparagus, plus seasonal talks on Spring vegetables

17 hrs ago •

Giulia Scarpaleggia

1:36:07

Let's make together Potato and Asparagus Tortelli

and during our Cook Along we'll make them dairy free, following a traditional recipe from Mugello

Apr 16 •

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.

Apr 11 •

Giulia Scarpaleggia

One year of Cucina Povera

Six cookbooks under my belt and a seventh in the works, I love many aspects of writing a cookbook.

Apr 4 •

Giulia Scarpaleggia

March 2024

A day trip in Tuscany: Certaldo

A journey through time in Boccaccio's town

Mar 28 •

Giulia Scarpaleggia

and

Paola Monticelli

REPLAY! Three recipes for an Italian Aperitivo

Torta di ceci from Livorno, a chickpea flour cake; a punchy tomato sauce from Garfagnana; muffins with the ingredients of a Spring Tuscan picnic.

Mar 26 •

Giulia Scarpaleggia

1:27:31

A punchy tomato sauce for your aperitivo

The recipe for Salsa rossa all’alloro - Red Sauce with Bay Leaves

Mar 26 •

Giulia Scarpaleggia

A street food from the Tuscan Coast

The recipe for Torta di Ceci - Chickpea Flour Cake, gluten free and vegan

Mar 26 •

Giulia Scarpaleggia

A recipe for a Spring picnic: muffins with fava beans, salami, and pecorino

A filling, delicious snack to serve as an aperitivo, to stash in your lunch box, or bring to a picnic.

Mar 26 •

Giulia Scarpaleggia

Let's cook together three recipes for an Italian Aperitivo

Meet me on Sunday for our exclusive subscribers-only March Cook Along. I bring the food, you bring the drinks!

Mar 20 •

Giulia Scarpaleggia

A weekend in Ravenna and a recipe for piadina

Plus a short address list of our favorite restaurants, gelaterie and bookshops in Ravenna

Mar 13 •

Giulia Scarpaleggia

How to breakfast like an Italian

The simplicity, speed, and rituals of an espresso and cornetto breakfast

Mar 7 •

Giulia Scarpaleggia

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