Letters from Tuscany

Letters from Tuscany

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A Year in a Tuscan Cooking School: December
Cardoons, panforte, and the taste of a Tuscan Christmas
 • Giulia Scarpaleggia
A Year in a Tuscan Cooking School: November
Three menus, ten recipes, and a slow return to the heart of the kitchen.
 • Giulia Scarpaleggia
A Year in a Tuscan Cooking School: October
The new olive oil, chestnuts, and a table full of squash
 • Giulia Scarpaleggia
A Year in a Tuscan Cooking School: September
Savouring the in-between season: 10 recipes to celebrate new apples, pears, grapes, and green tomatoes
 • Giulia Scarpaleggia
A Year in a Tuscan Cooking School: August
It’s still summer. Tomatoes, peppers, blackberries, and seven (plus one) recipes to fall in love with
 • Giulia Scarpaleggia
A Year in a Tuscan Cooking School: July
A month of celebrations, birthdays, saints, Palio, summer flavours, and sweet nostalgia, plus 10 recipes with eggplants
 • Giulia Scarpaleggia
A Year in a Tuscan Cooking School: June
Cooking through grief, sharing stories, celebrating the flavors of early summer, and ten zucchini (and zucchini blossom) recipes to fall in love with
 • Giulia Scarpaleggia
A Year in a Tuscan Cooking School: May
In May, the kitchen slowed down, but the flavors, recipes, memories, and stories kept blooming
 • Giulia Scarpaleggia
A Year in a Tuscan Cooking School: April
100 students, 10 classes, 4 market visits, and a lot of leftover magic. Come see what spring looked like in our Tuscan cooking school, and discover our…
 • Giulia Scarpaleggia
A Year in a Tuscan Cooking School: March
What we cooked, learned, and grew this March—one moka at a time. Plus, the recipe for coffee ricciarelli
 • Giulia Scarpaleggia
A year in a Tuscan cooking school: February
Bittersweet flavors, winter comforts, and the first cooking class of the year | 5 recipes to cook this month, including Lacinato Kale Eggs
 • Giulia Scarpaleggia
A year in a Tuscan cooking school: January
A glimpse into the quiet months of our Tuscan cooking school: market hauls, country walks, and seasonal recipes
 • Giulia Scarpaleggia
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