Letters from Tuscany | Giulia Scarpaleggia | Substack

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May 15, 2023 • Giulia Scarpaleggia and Tommaso Galli

What Italian Alpine Food Really Tastes Like

The Winter Olympics are coming, but let’s talk about what people actually eat in the mountains. Four Alpine recipes and a reflection on identity…

Jan 15 • Giulia Scarpaleggia

A Tuscan kale salad with Caesar salad ambitions

This is the perfect moment for cavolo nero. Softened by frost, its leaves are now sweeter and more tender, making them ideal for a winter salad.

Jan 8 • Giulia Scarpaleggia

Befanini, the soft Tuscan cookies to celebrate the Epiphany

They bring a little cheer and colour to a month that can otherwise feel a bit grey and hard to get going.

Jan 8 • Giulia Scarpaleggia

A Year in a Tuscan Cooking School: December

Cardoons, panforte, and the taste of a Tuscan Christmas

Dec 22, 2025 • Giulia Scarpaleggia

Chocolate and coffee panforte with walnuts and dried figs

The result is outstanding—especially served with a little espresso at the end of a meal—and it comes together in no time.

Dec 22, 2025 • Giulia Scarpaleggia

By stripping the recipe down to its essential ingredients, we created a dish we couldn’t stop eating. It’s not as time-consuming as other cardoon…

Dec 22, 2025 • Giulia Scarpaleggia

1:07:01

A Tuscan Christmas feast

Celebrating three delicious years of cook-alongs, with festive recipes and a sneak peek into the new year

Dec 16, 2025 • Giulia Scarpaleggia

51:52

A slab of panforte and a sticky mess

A festive bake-along recap, a sneak peek at our next cook-along, and a special holiday offer

Dec 12, 2025 • Giulia Scarpaleggia

The December Cook-Along: twice the festive fun

Bake panforte live with me - a festive preview open to all - then join our Tuscan Christmas feast on Sunday 14th

Dec 9, 2025 • Giulia Scarpaleggia

Chocolate and clementine olive oil cake

It’s an uncomplicated cake, as comforting as a friend’s hug or a warm cup of tea. The crumb is soft, almost moist, with a thin, crisp top.

Dec 9, 2025 • Giulia Scarpaleggia

Tuscan kale pesto

How to use it to dress pasta + a bonus recipe

Dec 9, 2025 • Giulia Scarpaleggia

Grilled radicchio salad with walnuts and cheese

My favourite way to use radicchio is to grill it on a scorching hot griddle pan until nicely charred, as the smokiness brings out its meaty texture…

Dec 9, 2025 • Giulia Scarpaleggia

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cooking school

A Year in a Tuscan Cooking School: December

Cardoons, panforte, and the taste of a Tuscan Christmas

Dec 22, 2025 • Giulia Scarpaleggia

A Year in a Tuscan Cooking School: November

Three menus, ten recipes, and a slow return to the heart of the kitchen.

Nov 28, 2025 • Giulia Scarpaleggia

A Year in a Tuscan Cooking School: October

The new olive oil, chestnuts, and a table full of squash

Nov 3, 2025 • Giulia Scarpaleggia

Juls' Kitchen

julskitchen.com

Our foodblog, where everything started

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Vegetables the Italian Way

the cookbook that Turn Simple and Fresh vegetables into Extraordinary

Cooking with an Italian Accent

Listen to our podcast

Our Food Writing Course on Domestika

Share Home Recipes with The World

cook along

The December Cook-Along: twice the festive fun

Bake panforte live with me - a festive preview open to all - then join our Tuscan Christmas feast on Sunday 14th

Dec 9, 2025 • Giulia Scarpaleggia

A festive menu in just over an hour

Replay the cook-along, get inspired for your next dinner party, and enjoy 35% off your yearly subscription

Nov 25, 2025 • Giulia Scarpaleggia

1:25:18

[REPLAY] Back in the kitchen together: potato gnocchi and sugo finto

Our September cook-along, and a preview of what’s next

Sep 29, 2025 • Giulia Scarpaleggia

1:11:46

[Video] Not for the faint of palate

From acciughe al verde to Tuscan crostini, we wrapped the season with bold flavors, plus a call for your ideas for next season

Jun 23, 2025 • Giulia Scarpaleggia

55:44

Risotto Stories: A Tale of Two Methods (and a Cook-Along!)

Join me on Sunday March 16th, 2025. We will cook a classic squash and saffron risotto and an artichoke risotto with the pressure cooker.

Mar 12, 2025 • Giulia Scarpaleggia

Postcards

A Postcard from Tuscany’s crystal town

Inside the RCR Crystal Factory: the history, the contemporary innovations, and how they managed to turn crystal into something to use everyday.

Oct 20, 2024 • Tommaso Galli

A Postcard from a Tuscan Food Market

Colors from the peak of summer

Aug 14, 2024 • Tommaso Galli

A postcard from Abruzzo

This year we betrayed Salento to spend a week in a family hotel in Abruzzo

Jul 2, 2023 • Tommaso Galli

Postcard from a garden in spring

After so much rain, Nature is ready to burst and bloom into summer

Jun 18, 2023 • Tommaso Galli

A Postcard from salt mines in Volterra

Volterra's salt is the purest salt in Italy.

Nov 6, 2022 • Tommaso Galli

A Postcard from La Perla del Mare

Ciao, this is Postcards from Tuscany, a section of the main newsletter Letters from Tuscany. Postcards is weekly, free and everyone can leave a comment…

Oct 30, 2022 • Tommaso Galli

A Postcard from the Woods

I don't remember the last time I went mushroom hunting, certainly more than 20 years ago.

Oct 23, 2022 • Tommaso Galli

A postcard from The Uffizi Gallery

Thinking about the last visit we made to the Uffizi Gallery

Oct 17, 2022 • Tommaso Galli

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