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 Rosalie! I actually never add sugar, not even when I buy the canned tomatoes from supermarket. I find that a generous amount of olive oil (fat) tames their acidity.
I've added a pinch of baking soda in the past, as it raises the pH and makes the tomatoes less acidic, but recently I prefer to keep their acidity level!
1) I dry the leftover vanilla beans and blend them with sugar. It is not as intense as with fresh vanilla pods, but it is very nice in cakes.
2) I began with my blog 14 years ago, and I didn't even know what food writing was! I was just writing about food on a blog! but this is going to be a next post! ;)
Hello Karen, we're still working on that, but if there is request we might consider adding the 3-day experience also in May. Would you be interested in attending?
Thank you so much for your consideration of my request. My daughter has asked me to join her in Greece this summer, so I will no longer be taking my solo trip to Italy this summer. I will continue to follow you on line. Grazie mille. Karen
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?
First of all, I'm so happy you are still making the citrus yogurt breakfast cake after so many years!
On Wednesday is coming a recipe I am sure you will love (coffee, olive oil, chocolate!), but in the meantime you can read this post about pour cakes, and you will find all the info on how to substitute butter with olive oil: https://en.julskitchen.com/dessert/cakes-pies/vanilla-pound-cake
These are two more cakes that have olive oil and chocolate among the ingredients:
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!
My mum is the one taking care of the vegetable garden, and she doesn't like working in the garden in winter, so we only have a summer one! At the moment we're filling again the raised beds with soil. Last year it was terrible for us, very low production!
As for canning, I love Domenica Marchetti's Preserving Italy!
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?
I've tried the cavolo nero chips: they work just like with curly kale, and I love them (crunchy! oily! salty!) but I find that it takes so much time and energy to make them! I tried also a microwave version that cuts down the time, with excellent results. Yet, I prefer curly kale to make the chips!
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?
That's a tough question! My friend Valentina Raffaelli has written a cookbook on Italian Scraps, a culinary journey from the North to the South of Italy where nothing is thrown away. It might be the perfect book for you!
Thanks so much ,I’ll try to buy the book.is the book bilingual or in English because I don’t know Italian?so pork liver skewers is very interesting.but the main task of cooking to make it soft and not bitter .do you know how to make it?
The book is in Italian and English, yes! And speaking of pork liver, we traditionally season it will salt, pepper and fennel seeds, then wrap it in pork caul fat, and cook them just as long as when you pierce them, a clear liquid comes out!
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 ..
Hi Nancy, I would suggest a wine tasting - my friends at Il Querceto di Castellina have an organic family run agriturismo which you would love to visit, plus in the summer they organize vineyards dinners that are a dream to attend to!
Otherwise, my friend Simona at Il Canto del maggio has always beautiful events in the summer, including book events and dinners next to the swimming pool!
I fear I didn't stay enough to grasp the essence of the Spanish cuisine, but talking with the people I was working with I asked the very same question, and they said it is both rice (as in paella) and pasta (children love penne al pomodoro!). I'd add also tomatoes, extra virgin olive oil and potatoes (both for tortilla and croquettes). I guess the Spanish and the Italian cuisine share the same mediterranean approach to food!
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?
ok, this is a tough question! I didn't have the chance to appreciate real Spanish cuisine while in Madrid, apart from some excellent tapas at Mercado de San Miguel.
Ingredients were excellent, though: I loved the extra virgin olive oil and the canned tomatoes!
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
Hi Lily, we just got back from our holidays. I will send immediately the pdf to Alanna, so that she can forward it to you all! Warm hugs from Tuscany
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 Rosalie! I actually never add sugar, not even when I buy the canned tomatoes from supermarket. I find that a generous amount of olive oil (fat) tames their acidity.
I've added a pinch of baking soda in the past, as it raises the pH and makes the tomatoes less acidic, but recently I prefer to keep their acidity level!
I'll remember to try baking soda in the canned tomatoes.
I ordered my tomatoes today on line and one of the varieties is San Marzano. I enjoy making my own sauce and they're the best.
Thank you, Giulia.
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!
ciao Jincy! <3
1) I dry the leftover vanilla beans and blend them with sugar. It is not as intense as with fresh vanilla pods, but it is very nice in cakes.
2) I began with my blog 14 years ago, and I didn't even know what food writing was! I was just writing about food on a blog! but this is going to be a next post! ;)
Thank you dear Giulia 🤗
Wondering if you are offering any 3 day cooking classes in May 2024?
Hello Karen, we're still working on that, but if there is request we might consider adding the 3-day experience also in May. Would you be interested in attending?
Potentially, provided the days work in my trip
Thank you so much for your consideration of my request. My daughter has asked me to join her in Greece this summer, so I will no longer be taking my solo trip to Italy this summer. I will continue to follow you on line. Grazie mille. Karen
It sounds like a beautiful plan, holidays in Greece with your daughter! Enjoy it!
I did make the sage rosemary rub, it was close to yours, but not quite the same
I think it really depends on the herbs you use, but you can customise it to your likings!
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
I’m very happy for the pork loin!
As for the biscotti, you might want to try to bake them for a shorter amount of time, as every over is basically different!
Speaking of the focaccia, the flour is essential: try searching for or bread flour and let me know!
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?
First of all, I'm so happy you are still making the citrus yogurt breakfast cake after so many years!
On Wednesday is coming a recipe I am sure you will love (coffee, olive oil, chocolate!), but in the meantime you can read this post about pour cakes, and you will find all the info on how to substitute butter with olive oil: https://en.julskitchen.com/dessert/cakes-pies/vanilla-pound-cake
These are two more cakes that have olive oil and chocolate among the ingredients:
https://en.julskitchen.com/dessert/cakes-pies/pear-and-chocolate-cake
https://en.julskitchen.com/dessert/cakes-pies/olive-oil-chocolate-cake
Thanks Giulia! I will check out the links and look forward to the new 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
My mum is the one taking care of the vegetable garden, and she doesn't like working in the garden in winter, so we only have a summer one! At the moment we're filling again the raised beds with soil. Last year it was terrible for us, very low production!
As for canning, I love Domenica Marchetti's Preserving Italy!
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
mmmmhhh.... here the expert is my mum, but I'd say thin, pale green zucchini and red peppers! oh and cucumbers!
What type of red peppers? I got my tomatoes planted but still need to add in the zucchini and cucumbers 🥒
I like peperoni a corno, thin and sweet, with a horn shape
Thank you🙏 Will buy seeds tomorrow 🌶️🥒🍅😃
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
☺️
Uh! this is a tough question, let me think!
- starter: raw oysters (I love their briny taste)
- main: eggplant parmigiana (better if made the day before and reheated)
- dessert: I'm obvious here, but a whole tray of creamy, thick, tiramisù would do the trick
- drink: Pimm's
This sounds just perfect! Our wedding cake was based off the components of tirimisu! ☺️💕
THE BEST!
— 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?
Thank you so much Linda for your kindest words!
I'm so happy the cavolo nero trick is working!
I've tried the cavolo nero chips: they work just like with curly kale, and I love them (crunchy! oily! salty!) but I find that it takes so much time and energy to make them! I tried also a microwave version that cuts down the time, with excellent results. Yet, I prefer curly kale to make the chips!
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?
That's a tough question! My friend Valentina Raffaelli has written a cookbook on Italian Scraps, a culinary journey from the North to the South of Italy where nothing is thrown away. It might be the perfect book for you!
https://corraini.com/en/italian-scraps.html
I love pork liver skewers - I included a recipe for them in my upcoming book, Cucina Povera
Thanks so much ,I’ll try to buy the book.is the book bilingual or in English because I don’t know Italian?so pork liver skewers is very interesting.but the main task of cooking to make it soft and not bitter .do you know how to make it?
The book is in Italian and English, yes! And speaking of pork liver, we traditionally season it will salt, pepper and fennel seeds, then wrap it in pork caul fat, and cook them just as long as when you pierce them, a clear liquid comes out!
Thank so much
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
Hi Nancy, I would suggest a wine tasting - my friends at Il Querceto di Castellina have an organic family run agriturismo which you would love to visit, plus in the summer they organize vineyards dinners that are a dream to attend to!
https://www.quercetodicastellina.com/en/home/
Also, a cheese making class and tasting, for example at Podere il Casale.
https://podereilcasale.com/en/
Otherwise, my friend Simona at Il Canto del maggio has always beautiful events in the summer, including book events and dinners next to the swimming pool!
https://www.cantodelmaggio.com/en/
Oh the Quercetin di Castellina vineyard dinner is VERY high on my bucket list hoping to make it happen and attend one this year!
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? ❤️😊
I fear I didn't stay enough to grasp the essence of the Spanish cuisine, but talking with the people I was working with I asked the very same question, and they said it is both rice (as in paella) and pasta (children love penne al pomodoro!). I'd add also tomatoes, extra virgin olive oil and potatoes (both for tortilla and croquettes). I guess the Spanish and the Italian cuisine share the same mediterranean approach to food!
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?
you can write me at info@julskitchen.com and we can define the class together!
Ciao Giulia!
What do you think of Spanish cooking compared to Italian. I've always been underwhelmed - you can be honest :)
Great wines though.
ok, this is a tough question! I didn't have the chance to appreciate real Spanish cuisine while in Madrid, apart from some excellent tapas at Mercado de San Miguel.
Ingredients were excellent, though: I loved the extra virgin olive oil and the canned tomatoes!
Grazie tanto