Postcards from Tuscany

Postcards is a return to the essentials, to the slowness of a traditional media, of being surprised again when you receive an unexpected message.

Hi, I am Tommaso and starting today I will be the editor of Postcards, the new section of our newsletter, Letters from Tuscany, which you are already subscribed to.

If you have no idea who I am, let me briefly introduce myself: I am Giulia Scarpaleggia's husband. She is the author of this main newsletter, Letters from Tuscany. For Juls' Kitchen, our family project, I work mostly behind the scenes, taking photos of the dishes we prepare (and eating them, too!), videos, handling all the technical aspects of our business.

First, let me tell you a thing: I am not going to spam your mail box, Postcards will be a free, weekly newsletter, and comments will be open to everyone.

If you want, you can already decide now not to receive the upcoming mails by going into your Substack account settings at this address: https://julskitchen.substack.com/account. You can uncheck Postcards and continue to receive Letters from Tuscany written by Giulia as you have been doing until now.

Why Postcards?

During my teenage years, every trip always ended with sending a postcard to a selection of people, mostly my grandparents and other relatives. Very often, I would arrive home before the postcard itself.

Postcards is a return to the essentials, to the slowness of traditional media, to be surprised again when you receive an unexpected message.

How does it work?

Every Sunday you will receive an email with an image selected from my photo archive, with a brief description and possibly a featured link.

Let’s start!

As the first Postcard I could only choose our favorite view, what we see every morning as soon as we wake up when we open our bathroom window.
A deep breath and the day begins.

Yes, we are lucky and we know it. We are grateful every day for what we have.

Our cooking classes are our way of sharing a little piece of this view with our guests and regenerating the soul.

Best,
Tommy

So, what do you think about this new section of our newsletter? Do you like it? Let me know in the comment below.