19 Comments
May 10, 2023Liked by Tommaso Galli, Giulia Scarpaleggia

Very lucky to have been a guinea pig for the zucchini cacio e pepe pasta! :D

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ahah! I'll be adding it back to the menu very soon!

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May 10, 2023Liked by Giulia Scarpaleggia, Tommaso Galli

This is lovely Giulia, and I am so glad SPN articles have informed your writing! Thank you for reading (and for writing!).

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your newsletter is a huge inspiration! thank you!

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May 10, 2023Liked by Giulia Scarpaleggia, Tommaso Galli

Guilia I love your writing about your thoughts on food. It does alter the way I now read recipes!

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oh thank you Anne, it means a lot! when I realized this, I start appreciating even more recipes that work! it's such a pleasure to follow them and know they are going to work!

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Your writing and your cooking is always so heartfelt. Thank you, Giulia!

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‘A recipe becomes a conversation and a story with an open end’.

🙏🏻

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May 10, 2023Liked by Giulia Scarpaleggia

Giulia, I enjoy your writing and your recipes! ❤️

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Thank you Denise! ❤️❤️

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I'm sorry to read about this bad review, Guilia. You might want to read this post from my blog: https://diannej.com/2013/manipulating-book-reviews-on-amazon-should-you/

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Thank you Dianne, it is such an interesting perspective. Reviews from people who actually have the book and had the chance to cook from it are always a better support for a cookbook. I couldn't help: it was such a false review, and it was standing there, on its own, I had to do something :D

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May 10, 2023Liked by Giulia Scarpaleggia

Bravissima Giulia! I can’t wait to return to my Italian kitchen to try these recipes and more from Cucina Povera. We are traveling in France until late May and I am also gathering more ideas from dishes I have enjoyed here. I’m taking lots of notes! Buon lavoro😍❤️

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A couple of hours ago, during a cooking class, I thought I needed to investigate more on Southern France recipes to find some more inspiration on how to cook vegetables. So I'd be curious to know what dishes you'll be cooking!

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May 11, 2023Liked by Giulia Scarpaleggia

I’m photographing what I particularly like and have 12 more days left on our trip, including Aix En Provence, Lyon and Grenoble. I will be Happ to forward any ideas, Giulia.

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When I started food blogging back in 2006 or 2007, pretty much the entire food blogging scene was "hey, look at was I made last night for dinner. It was so good, here's the recipe."

It's incredible how much the genre has evolved in the intervening years.

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I’m catching up on my reading and just got to this post. I want you to know I have loved your blog for a long time and have both your cookbooks. I have learned soooo much about Italian cooking from you and it has made me a better cook and love trying new things! I made the stewed lamb with eggs and cheese for Easter and it turned out amazing! I did leave a good review because I love everything you do and love the cookbook!! Xoxo Lisa

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Ok, anxiously awaiting the artichoke recipe....I LOVE them. Sad to say they don’t show up at our Farmers market😞 and finding them in stores gets you dried curled leaf finds that are way overpriced. But I’m determined so we’ll see what happens. Went to the local market Monday and was thinking...”what a contrast to the ones in Italy. The one you took us to before class, the ones in Lucca, Florence, and San Remo.” Such a blessing to have those ingredients to work with.

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Thank you so much for sharing the Everything Cookbooks podcast. Reviews can be so rough!

I do now laugh at the reviews for Modern Potluck. Some people say the recipes are too "exotic" or have too many vegetables. Others say they're so boring and provide no new inspiration.

One two-star review is called:

"Limited on the "Modern""

Another two-star review is called, "Too modern for me"

Maddening! But proof that you can't please everyone. Those who get it, get it. :)

One person was mad that I created recipes inspired by so many others I had tried. (Just like everyone does but I happened to mention my inspiration which not everyone does!)

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