Briciole

Baking, Cooking, North Coasting

Hi, I’m Sam, chef fermenter, turned gardener & author. I write about seeds, microbes, culture, history, & tasty things. I co-authored a No1 Sunday Times Bestseller & wrote The Fermentation Kitchen. Join me for weekly writings from the farm & kitchen.

Stories and recipes from my Tuscan kitchen | Seasonal, nourishing, vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia.

A tasty mix of recipes, Paris food tips, personal stories, and more... Sign up and get my newsletter delivered right to your Inbox!

Una newsletter che non cura, ma si prende cura. È sporca di terra e osserva le stelle, mentre chiacchiera di fatti miei, 20 anni di studi di medicine orientali e pratiche corpomente, tuttattaccato, come siamo noi e come è TERRACIELO

On life (and food) in Italy, Iranian origins and being an immigrant woman. Might include recipes. 🍊A Substack 2024 Featured Publication.

A newsletter from Regula Ysewijn