I enjoyed the read this morning. Sounds like you are having a wonderful time. The dinner in the streets with neighbors in Siena sounds like something one can only dream of experiencing. Thank you for sharing it. Take good care and GOD bless you.
Just wanted to let you know that I just took your eggplant parmigiana out of the oven a couple of hours ago - I know it needs to set for awhile but could not help myself - tasted a bite and I'll just say it's absolutely delicious. Thank you for sharing the recipe. I'll be making this again! So nice!
Full disclosure I hated eggplant as kid. It was not until I decided to tackle a recipe for stuffed eggplant that I realized my problem was that it had always been overcooked. It led to me reexamining all of my feelings about many vegetables. Today I’m going to the local farm for eggplant and tomatoes to make your pasta with fried eggplant. 😋
Beautiful post, as always! For every mention of a town or village, I track the location on a map. It's my way to try to 'be there'.
In my kitchen in July - The zucchini cacio e pepe, plus many other zucchini dishes, put up a few jars of blackberry jam, still experimenting with various recipes and preparation for puntarelle and still have many dishes to go to exhaust what we have growing, also growing plenty of lettuces and chicories and enjoying them. The two roasted chickens from your blog swap with Audrey - we preferred yours of course. And, plenty of other garden and foraged produce, including green beans, cucumbers, dandelion leaves, cherry plums, and more.
Now off to make a lemon curd and blackberry fool for tonight's dessert.
When not too hot, no wonder this is such a wonderful season.
What a wonderful blog post! I woke up this morning in New Jersey with the exact same weather phenomenon! Torrential rain last night and now gorgeous cool summer weather:)
Love your birthday memories- so special!
And of course, seeing the group shots and the exquisite food images takes me right back to our cooking class with you. I could never forget the delectable pumpkin ravioli. Just perfect.
Hello Giulia, it was lovely to read your newsletter. We are coming back to holiday nearby again in September - our hosts we met in 2023 recommended your book and I have just bought it so am looking forward to having Cucina Povera in my uk country kitchen - very excited to try all the recipes x thank you x I very much loved to hear your memories of your grandmother and how food takes you back to her x it is the same for me too x I would love to meet you one day and enjoy a cooking class 🤍
All of this tastes so familiar 😋💚🤍❤️
I love your mention of the sound crickets in the cool night air - bliss!
I enjoyed the read this morning. Sounds like you are having a wonderful time. The dinner in the streets with neighbors in Siena sounds like something one can only dream of experiencing. Thank you for sharing it. Take good care and GOD bless you.
Just wanted to let you know that I just took your eggplant parmigiana out of the oven a couple of hours ago - I know it needs to set for awhile but could not help myself - tasted a bite and I'll just say it's absolutely delicious. Thank you for sharing the recipe. I'll be making this again! So nice!
Full disclosure I hated eggplant as kid. It was not until I decided to tackle a recipe for stuffed eggplant that I realized my problem was that it had always been overcooked. It led to me reexamining all of my feelings about many vegetables. Today I’m going to the local farm for eggplant and tomatoes to make your pasta with fried eggplant. 😋
Beautiful post, as always! For every mention of a town or village, I track the location on a map. It's my way to try to 'be there'.
In my kitchen in July - The zucchini cacio e pepe, plus many other zucchini dishes, put up a few jars of blackberry jam, still experimenting with various recipes and preparation for puntarelle and still have many dishes to go to exhaust what we have growing, also growing plenty of lettuces and chicories and enjoying them. The two roasted chickens from your blog swap with Audrey - we preferred yours of course. And, plenty of other garden and foraged produce, including green beans, cucumbers, dandelion leaves, cherry plums, and more.
Now off to make a lemon curd and blackberry fool for tonight's dessert.
When not too hot, no wonder this is such a wonderful season.
cheers,
Fred
What a wonderful blog post! I woke up this morning in New Jersey with the exact same weather phenomenon! Torrential rain last night and now gorgeous cool summer weather:)
Love your birthday memories- so special!
And of course, seeing the group shots and the exquisite food images takes me right back to our cooking class with you. I could never forget the delectable pumpkin ravioli. Just perfect.
Can’t wait to see you again.💚🤍❤️
Thank you for the eggplant recipes. I will try some of these soon.
Hello Giulia, it was lovely to read your newsletter. We are coming back to holiday nearby again in September - our hosts we met in 2023 recommended your book and I have just bought it so am looking forward to having Cucina Povera in my uk country kitchen - very excited to try all the recipes x thank you x I very much loved to hear your memories of your grandmother and how food takes you back to her x it is the same for me too x I would love to meet you one day and enjoy a cooking class 🤍
Happy belated Birthday, Giulia!
Your post made me cry…la mia Italia mi manca tanto..