Ask me anything
Ask me anything
A quick post for you to ask me anything: cookbooks, cooking classes, cooking tips, food writing, anything!
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Yesterday I landed in Florence from Madrid around dinner time and found Livia at the airport waiting for me. Tommaso had kept this secret! Being very emotional as usual, I started crying and she covered me in kisses. Her joyful mamma yelled as soon as she saw me coming out of the arrivals doors is still ringing in my mind and heart.
Today I spent the whole morning catching up with cooking class emails and cooking a carrot and chickpea stew with the few ingredients left in the fridge and pantry, so I didn’t manage to share a new I Love Toscana recipe here for you. I'd rather skip this weekly appointment than share a recipe that has not been properly tested: a good one will come next week.
So I’m uploading a quick post for you to ask me anything: cookbooks, cooking classes, cooking tips, food writing, my favourite dish, education, my days spent in Madrid… anything!
Maybe from one of your questions and curiosities a new post will spark!
Ciao Giulia,
It's good to hear from you. I'd like to know if you ever add sugar to your tomato sauce to cut down on the acidity.
Thank you.
Ciao Giulia!
I have two questions for you :
1. What do you do with the leftover vanilla beans once your extract is over?
2. How did you begin food writing? If you had any fears, how did you overcome them?
Have a wonderful weekend!