Feb 2, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
I so much enjoyed reading about your journey from blogging to substack! The potential of Substack is so beautiful and free from game-playing, isn’t it? I realized last autumn that my own writing never suited a blog as well as it does this form, and moved my own work over. I love that you’re keeping both as different ways to express yourself. ☺️❤️
Feb 2, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
Congratulations. I absolutely love your blog and your never fail recipes. I have thoroughly enjoyed years of getting your email newsletter and sitting down with a drink or coffee and knowing your positive words and joy will make me smile plus I know now that your recipes are easy to follow, I never need to rush out and buy expensive ingredients and they always work and taste delicious. Thank you for your dedication 🙏
Feb 2, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
I only recently found you on substack and did not know about your blog. Glad to have found you and will start the acquaintance by making this hazelnut cake. Thank you!
Feb 1, 2023Liked by Tommaso Galli, Giulia Scarpaleggia
I found you on your blog and loved it. I commented there in the past but now comment on substack. I still have it bookmarked and use it to find recipes and articles I may be looking for. I'm so glad I found you! xoxo Lisa
Feb 1, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
Thanks for the quote from Will Write for Food.
I can't remember the date when we first met in London at Bethany's food blogging conference. Maybe 2012? If so that would be more than 10 years ago! How time flies. I hope you're proud of what you have accomplished. I too am enjoying my Substack newsletter. It's like the old days of blogging, where no one was concerned about SEO.
Feb 1, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
Do you know what? I was not even writing about food then - that came later as me and my blog grew - but I started mine 14 years ago today too! I recognise so much of my own writing journey in this post, I really enjoyed it - and I'm still trying to figure out the whole, I love my blog but I want to keep writing new things on Substack for the same reasons too thing as well!
Feb 1, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
As a reader/consumer, I love substack. I am almost never on a computer, and blogs have become rather frustrating for these 45yo eyes to read on my phone, plus no ads!!!
Feb 1, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
A very nice piece. As usual you write from the heart. That’s the secret of your success in your 14-year evolution as a writer. I can’t wait to make this hazelnut cake. Hazelnuts are very difficult to find in the US Midwest. But I recently found them at a stand in Cleveland’s West Side Market, the nearest I’ve seen to a European market with a vast inside market surrounded by produce vendors. (And the nuts were skinned, too!) I bought a bag and stashed them in the freezer awaiting some inspiration, and I found it today. I especially like recipes that don’t start with, “one cup of butter, at room temperature.” I want to do it now! I have a David Lebovitz almond cake recipe that is one of my favorite cakes to make. Now I’ll have one for hazelnuts, too -- when I can find them.
Feb 1, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
I was having a missing Italy attack eight or nine years ago… I was craving the almond cookies we found one day wandering in Sienna… and I googled recipes for hours- I didn’t remember the name of the cookies but I remembered how sublime they were. That day I happened upon Jul’s kitchen and then the magic happened! I made her ricciarelli and I was transported. From that day forward Giulia’s recipes became my gold standard. We have traveled to Italy yearly for 30 years- it is a sirens call that keeps us coming back. The pandemic has forced us to stay away for 3 years and Jul’s kitchen, Letters from Tuscany, Giulia’s stories, online classes, and cookbooks have kept me sane on those lonely isolated days- the recipes are Italy! Every bite brings a sigh of contentment! Thank you sweet girl for sharing some of your life and family with us- and thank you for your brilliant prose- Cannot wait for the new book! Xxoo Jan
Feb 1, 2023Liked by Tommaso Galli, Giulia Scarpaleggia
Every time I read one of your posts or recipes it feels like I am transported back to magical Tuscany and our incredible cooking class in your beautiful kitchen. I love supporting your writing in any way I can and feel truly inspired with each piece you post and each Letter from Tuscany that pops up in my mailbox. Cheers to you and your wonderful writing journey!
Feb 1, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
I have been following and listening to Jul’s voice for 4 years now, since the first episode of your podcast “Cooking with an Italian Accent.” I would listen for hours on a road trip, especially on the way back home after visiting our daughter and her family which includes our two granddaughters! So, needless to say, happy times. Through the podcast I was introduced to your blog and cookbooks, but I don’t remember which actually came first! I also joined your first ever Christmas cookie exchange around the world, which was so much fun. I hope it comes back again. And when I could not make it to your cooking class in person, because you were getting married to Tommaso at that same time when we were on a trip to Italy! 💕So I joined all of your cooking classes online via Udemy! I wonder if I can still go back and watch them again?? Since then, I also keep up with you on Instagram and your newsletters in my email mailbox. Well, as you can tell, I think I am a loyal follower who hopes to meet you and your sweet family in person one day soon, to cook and learn together with you in your beautiful kitchen in the Tuscan countryside! I can hear the click of the gas burner igniting! Fino a quel momento, grazie mia cara amica.
I'm so glad to read that everything sparkled from the podcast, a project we cannot wait to resume as soon as the situation will allow it. And the Christmas cookie exchange brings such happy memories! :)
You can still watch the online classes you bought with Udemy of course!
I'm really looking forward to the day we will meet for a class and a big meal afterwards
Feb 1, 2023Liked by Giulia Scarpaleggia, Tommaso Galli
Giulia, what a journey! 14 years is a long time to maintain a blog and it's clear how much you've grown and evolved as a writer. Glad you've found your voice and the right place to share it. Onward and upward!
Hi Giulia, I am new to Substack and a new subscriber of yours. I really love your writing and it feels like a cozy corner to read on the internet. All the best from the Netherlands! xx
I so much enjoyed reading about your journey from blogging to substack! The potential of Substack is so beautiful and free from game-playing, isn’t it? I realized last autumn that my own writing never suited a blog as well as it does this form, and moved my own work over. I love that you’re keeping both as different ways to express yourself. ☺️❤️
Congratulations. I absolutely love your blog and your never fail recipes. I have thoroughly enjoyed years of getting your email newsletter and sitting down with a drink or coffee and knowing your positive words and joy will make me smile plus I know now that your recipes are easy to follow, I never need to rush out and buy expensive ingredients and they always work and taste delicious. Thank you for your dedication 🙏
I only recently found you on substack and did not know about your blog. Glad to have found you and will start the acquaintance by making this hazelnut cake. Thank you!
Congratulations! What a journey.
I wish I could remember when I first found you, but it’s been so many years.
And I definitely still read your blog, there are many recipes I come back to over the years (arista forever! And cakes ❤️).
Congratulations on 14 years of Juls Kitchen!
Happy 14th!! And how your words resonates!!
I found you on your blog and loved it. I commented there in the past but now comment on substack. I still have it bookmarked and use it to find recipes and articles I may be looking for. I'm so glad I found you! xoxo Lisa
Thanks for the quote from Will Write for Food.
I can't remember the date when we first met in London at Bethany's food blogging conference. Maybe 2012? If so that would be more than 10 years ago! How time flies. I hope you're proud of what you have accomplished. I too am enjoying my Substack newsletter. It's like the old days of blogging, where no one was concerned about SEO.
Do you know what? I was not even writing about food then - that came later as me and my blog grew - but I started mine 14 years ago today too! I recognise so much of my own writing journey in this post, I really enjoyed it - and I'm still trying to figure out the whole, I love my blog but I want to keep writing new things on Substack for the same reasons too thing as well!
As a reader/consumer, I love substack. I am almost never on a computer, and blogs have become rather frustrating for these 45yo eyes to read on my phone, plus no ads!!!
A very nice piece. As usual you write from the heart. That’s the secret of your success in your 14-year evolution as a writer. I can’t wait to make this hazelnut cake. Hazelnuts are very difficult to find in the US Midwest. But I recently found them at a stand in Cleveland’s West Side Market, the nearest I’ve seen to a European market with a vast inside market surrounded by produce vendors. (And the nuts were skinned, too!) I bought a bag and stashed them in the freezer awaiting some inspiration, and I found it today. I especially like recipes that don’t start with, “one cup of butter, at room temperature.” I want to do it now! I have a David Lebovitz almond cake recipe that is one of my favorite cakes to make. Now I’ll have one for hazelnuts, too -- when I can find them.
I was having a missing Italy attack eight or nine years ago… I was craving the almond cookies we found one day wandering in Sienna… and I googled recipes for hours- I didn’t remember the name of the cookies but I remembered how sublime they were. That day I happened upon Jul’s kitchen and then the magic happened! I made her ricciarelli and I was transported. From that day forward Giulia’s recipes became my gold standard. We have traveled to Italy yearly for 30 years- it is a sirens call that keeps us coming back. The pandemic has forced us to stay away for 3 years and Jul’s kitchen, Letters from Tuscany, Giulia’s stories, online classes, and cookbooks have kept me sane on those lonely isolated days- the recipes are Italy! Every bite brings a sigh of contentment! Thank you sweet girl for sharing some of your life and family with us- and thank you for your brilliant prose- Cannot wait for the new book! Xxoo Jan
Every time I read one of your posts or recipes it feels like I am transported back to magical Tuscany and our incredible cooking class in your beautiful kitchen. I love supporting your writing in any way I can and feel truly inspired with each piece you post and each Letter from Tuscany that pops up in my mailbox. Cheers to you and your wonderful writing journey!
thank you so so much Holly, what you have written really means the world to me!
I have been following and listening to Jul’s voice for 4 years now, since the first episode of your podcast “Cooking with an Italian Accent.” I would listen for hours on a road trip, especially on the way back home after visiting our daughter and her family which includes our two granddaughters! So, needless to say, happy times. Through the podcast I was introduced to your blog and cookbooks, but I don’t remember which actually came first! I also joined your first ever Christmas cookie exchange around the world, which was so much fun. I hope it comes back again. And when I could not make it to your cooking class in person, because you were getting married to Tommaso at that same time when we were on a trip to Italy! 💕So I joined all of your cooking classes online via Udemy! I wonder if I can still go back and watch them again?? Since then, I also keep up with you on Instagram and your newsletters in my email mailbox. Well, as you can tell, I think I am a loyal follower who hopes to meet you and your sweet family in person one day soon, to cook and learn together with you in your beautiful kitchen in the Tuscan countryside! I can hear the click of the gas burner igniting! Fino a quel momento, grazie mia cara amica.
I'm so glad to read that everything sparkled from the podcast, a project we cannot wait to resume as soon as the situation will allow it. And the Christmas cookie exchange brings such happy memories! :)
You can still watch the online classes you bought with Udemy of course!
I'm really looking forward to the day we will meet for a class and a big meal afterwards
Giulia, what a journey! 14 years is a long time to maintain a blog and it's clear how much you've grown and evolved as a writer. Glad you've found your voice and the right place to share it. Onward and upward!
thank you Sinù! I'm so happy I found this space, so glad for all the connections and inspiring writers like you I found here
Hi Giulia, I am new to Substack and a new subscriber of yours. I really love your writing and it feels like a cozy corner to read on the internet. All the best from the Netherlands! xx
Hi Aysha, so nice to meet you here! You had such nice words, thank you so much. And welcome to Substack, you're going to have so much fun!