Apr 27, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
Hi Giulia- absolutely loved spending 3 days cooking with you! Could you please share the rub ingredients we used on the pork loin we made last week! Can’t wait to try it on my family
I love and make so many of your recipes. I especially make the citrus yogurt breakfast cake a lot for us and to take to friends in the summer for morning coffee and cake. It is amazing! Being the chocolate lover I am, I am looking for a chocolate cake that uses EVOO instead of butter, like the citrus yogurt cake. Do you have something like that or is it easy enough to replace butter with the oil in any recipe?
What does your garden look like? I am preparing for a big garden this summer, last year was the driest on record in Tuscany, as you know, so I hope we don't have a repeat of that. I have a home just north of Lucca on 2.5 acres and looking for inspirations on garden design and layout. I am very excited also to do a lot of canning hopefully, so insights or resources for this too would be appreciated as well! Thanks in advance!
March has arrived and it’s still cold in Sweden, but I’m about to put some seeds in little pots indoors and keep on the window sills until it’s time to plant outside. What do you suggest, apart from tomatoes, is a MUST to grow?
— I have been following you x about 10 years now and I am so impressed with how you and your writing have evolved. also thanks for the tip on how to strip the leafy part off the central vein of cavolo Nero. ( I saw your video) here’s a question-/ I have been told that you can roast cavolo nero leaves in the oven and they come out crunchy like potato chips. Have you tried this and what is the outcome?
Hi,I have found farm with good quality pork and want to make menu for my restaurant “from tail to nose “.can you help to choose the direction in Italian cuisine?
We have rented a villa near Cortona in July 2023 .. there will be 18 of us 3 generations ages 82- 19 year old.. my parents are originally from Italy and we are trying to think of fun and interesting things to do during our stay that we can all participate in .. any suggestions as to what we showed see or do in that area? We will have our own transportation … we do love wine and eating as well … thank you for your time ..
Sounds delicious. Id love to plan a cooking class with you in October as I’m sure there would be interest in our group. What is the preferred way to arrange/book something?
Hi Giulia- absolutely loved spending 3 days cooking with you! Could you please share the rub ingredients we used on the pork loin we made last week! Can’t wait to try it on my family
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!
Wondering if you are offering any 3 day cooking classes in May 2024?
I did make the sage rosemary rub, it was close to yours, but not quite the same
Thank you Giulia! Sorry to hear that you were sick over your week off.
By the way, I made the pork loin over the weekend and everyone loved it!
Made the biscotti but it didn’t turn out - it was very hard - it might have been the type of honey I used - I will try it again.
Also my focaccia did not turn out - I have to try that again- difficult to find flour with a high protein here
Ciao Giulia,
I love and make so many of your recipes. I especially make the citrus yogurt breakfast cake a lot for us and to take to friends in the summer for morning coffee and cake. It is amazing! Being the chocolate lover I am, I am looking for a chocolate cake that uses EVOO instead of butter, like the citrus yogurt cake. Do you have something like that or is it easy enough to replace butter with the oil in any recipe?
Ciao Giulia,
What does your garden look like? I am preparing for a big garden this summer, last year was the driest on record in Tuscany, as you know, so I hope we don't have a repeat of that. I have a home just north of Lucca on 2.5 acres and looking for inspirations on garden design and layout. I am very excited also to do a lot of canning hopefully, so insights or resources for this too would be appreciated as well! Thanks in advance!
Jason
Ciao Giulia,
March has arrived and it’s still cold in Sweden, but I’m about to put some seeds in little pots indoors and keep on the window sills until it’s time to plant outside. What do you suggest, apart from tomatoes, is a MUST to grow?
Grazie,
Monica
Hi Giulia!
I’m going to steal a question from the Table Manners podcast and ask this: what would your desert island meal/last supper be?
- starter
- main
- dessert
- drink
☺️
— I have been following you x about 10 years now and I am so impressed with how you and your writing have evolved. also thanks for the tip on how to strip the leafy part off the central vein of cavolo Nero. ( I saw your video) here’s a question-/ I have been told that you can roast cavolo nero leaves in the oven and they come out crunchy like potato chips. Have you tried this and what is the outcome?
Hi,I have found farm with good quality pork and want to make menu for my restaurant “from tail to nose “.can you help to choose the direction in Italian cuisine?
Hi Giulia ,
We have rented a villa near Cortona in July 2023 .. there will be 18 of us 3 generations ages 82- 19 year old.. my parents are originally from Italy and we are trying to think of fun and interesting things to do during our stay that we can all participate in .. any suggestions as to what we showed see or do in that area? We will have our own transportation … we do love wine and eating as well … thank you for your time ..
Nancy
Giulia,
What is the main staple (food) of Spain...if pasta is to Italy...what is "it" to Spain? Or are many foods similar to both countries?
Curious to know your take on their cuisine? ❤️😊
Sounds delicious. Id love to plan a cooking class with you in October as I’m sure there would be interest in our group. What is the preferred way to arrange/book something?
Ciao Giulia!
What do you think of Spanish cooking compared to Italian. I've always been underwhelmed - you can be honest :)
Great wines though.