Cooking with an Italian accent artwork

Cooking with an Italian accent

112 episodes - English - Latest episode: over 2 years ago - ★★★★★ - 118 ratings

Ciao, I am Giulia Scarpaleggia, a Tuscan born and bred country girl, a home cook, a food writer and a photographer. I teach Tuscan cooking classes in my house in the countryside in between Siena and Florence. I’ve been sharing honest, reliable Italian recipes for 10 years now, through my cookbooks and our blog Juls' Kitchen.

If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“.

Visit: www.julskitchen.com
Instagram: https://instagram.com/julskitchen/

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Episodes

2x05 - All about the traditional Tuscan sweet treats [Christmas Special]

December 15, 2021 21:07 - 30 minutes - 28.1 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 The best way to understand the Tuscan pastry art is to have a walk in Siena with an open mind, following the trail of spices, paying attention to the colours and to the ingredients of the baked goods arranged in the shop windows of bakeries, cafés, and pastry shops. The Tuscan pastry art isn’t show stopping, elegant, refined ...

2x04 - Life in Salento: in conversation with Nina Gigante

August 17, 2021 04:00 - 34 minutes - 31.8 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In today’s episode we’re travelling southward, towards the heel of the boot of the Italian peninsula, Salento. Today’s guest is Nina Gigante, a wellness, food, and travel journalist, and a qualified holistic nutritionist. While we were in Salento to visit Tommaso’s family, I was continuously texting Nina to have advice on wh...

EP04 | Life in Salento: in conversation with Nina Gigante

August 17, 2021 04:00 - 34 minutes - 31.8 MB

In today’s episode we’re travelling southward, towards the heel of the boot of the Italian peninsula, Salento. Today’s guest is Nina Gigante, a wellness, food, and travel journalist, and a qualified holistic nutritionist. While we were in Salento to visit Tommaso’s family, I was continuously texting Nina to have advice on where to go, shop, and, guess what, eat. Thanks to her tips we discovered my favourite brioche in Salento. In the following conversation, you’ll hear us talking about what ...

EP03 | Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro

August 10, 2021 04:00 - 43 minutes - 39.9 MB

In this episode of Cooking with an Italian Accent, we travel to the mountains to visit my friend Vea Carpi. She is a cook, a farmer, a sourdough baker, and passionate about wool. She has a maso up in the Trentino mountains and an agritourism with her family. We are both from Tuscany, but we met there, in her farmstead, where we were greeted as part of her family. We attended one of her sourdough baking courses and learnt about her life in the mountains. In the following conversation, you’ll h...

2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro

August 10, 2021 04:00 - 43 minutes - 39.9 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent, we travel to the mountains to visit my friend Vea Carpi. She is a cook, a farmer, a sourdough baker, and passionate about wool. She has a maso up in the Trentino mountains and an agritourism with her family. We are both from Tuscany, but we met there, in her farmstead, where ...

2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa

August 03, 2021 04:00 - 41 minutes - 37.9 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent, as promised, we have a guest that will guide us through one of the most beautiful Italian regions. This region recently filled your imagination with postcard-like maritime views, bowls of trofie al pesto and Vespa rides thanks to the latest Disney Pixar movie, Luca. Today we’...

EP02 | Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa

August 03, 2021 04:00 - 41 minutes - 37.9 MB

In this episode of Cooking with an Italian Accent, as promised, we have a guest that will guide us through one of the most beautiful Italian regions. This region recently filled your imagination with postcard-like maritime views, bowls of trofie al pesto and Vespa rides thanks to the latest Disney Pixar movie, Luca. Today we’ll go to Liguria. Today’s guest is Enrica Monzani, known online as A small kitchen in Genoa, food writer, soon cookbook author, and cooking class instructor in her beauti...

2x01 - Let's celebrate: Happy (40th) Birthday Giulia!

July 27, 2021 04:00 - 39 minutes - 36.2 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 This is the first episode of our second season, a special summer edition, a short collection of 4 episodes. In this episode of Cooking with an Italian Accent I switched role and asked our friend Valentina Dainelli, known on line as ToomuchTuscany, to be the host of this conversation: I felt it would have been much more intere...

EP01 | Let's celebrate: Happy (40th) Birthday Giulia!

July 27, 2021 04:00 - 39 minutes - 36.2 MB

This is the first episode of our second season, a special summer edition, a short collection of 4 episodes. In this episode of Cooking with an Italian Accent I switched role and asked our friend Valentina Dainelli, known on line as ToomuchTuscany, to be the host of this conversation: I felt it would have been much more interesting for you than listening to a soliloquy. The occasion is my 40th birthday, and we had a little online celebration. We talked about recipes and cakes, about Livia, abo...

EP46 - A celebration of Spring in a Tuscan kitchen

May 18, 2021 16:26 - 28 minutes - 25.6 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent we celebrate the spring season, its produce, with asparagus, fresh peas, fava beans and monk’s bears. We celebrate fresh herbs, one of my favourite ingredients in the kitchen, and the magic of foraged wild flowers, like robinia flowers and elderflowers. This is also the last ...

EP45 - How to maintain a long-term relationship with your blog

March 20, 2021 05:00 - 16 minutes - 14.8 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent I’m going back over our past 12 years of blogging, and I’ll share with you the reasons why we still believe in blogs, and why we love it so much. I’m also sharing my tips to maintain a long-term relationship with your blog: - Write about something relevant for you. - Be authen...

EP44 - On risotto

March 05, 2021 17:28 - 17 minutes - 16.2 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent I’m sharing why I love risotto, and why I find it is a therapeutic recipe. When making risotto, let your senses guide you. Risotto is also a perfect example of the physical theory of everyday cooking, The Time-Work Continuum, shared by Mark Bittman in 2014. I’m also sharing th...

EP43 - Food and motherhood

December 23, 2020 18:00 - 13 minutes - 12 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 From the last episode of this podcast, a few things have changed. Summer has gone, leaving space to a bright, mild Tuscan autumn, and now it is winter, well, it’s Christmas in a few hours. On August, the 28th, we welcomed Livia, our baby girl, into this world. It has been long, exhausting, and emotional beyond words. The old...

EP42 - In conversation with: Irina Georgescu, author of Carpathia

August 17, 2020 10:43 - 1 hour - 158 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 Before a well-deserved pause to welcome our baby girl into the world, and to get used to a completely new life, I’m so happy to share the latest episode of Cooking with an Italian accent, a conversation I had a few weeks ago with Irina Gergescu about her cookbook, Carpathia. I like how she intertwines recipes, traditions and ...

EP41 – Everything you want to know about pound cake

July 20, 2020 15:15 - 17 minutes - 39.9 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In today’s episode we’ll be talking in details about the pound cake, known as quattro quarti in Italian. This is probably the cake I make more often, especially in its version made with extra virgin olive oil, the most appreciated during our cooking classes, but also the one I rely on when I don’t have a clear idea on what to...

EP40 - Get to know us better

July 12, 2020 14:58 - 17 minutes - 40.2 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 We reached the 40th episode of our podcast "Cooking with an Italian Accent"! So it's time to celebrate and to recap what we’ve done so far in these 15 months spent together, what you liked the most, why we love this podcast so much and how it perfectly integrates in all that we do. We’ll talk also about who we are, what we l...

EP39 - Three books about Italian cooking you must have

June 11, 2020 15:40 - 10 minutes - 24.2 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 oday we are talking about cookbooks. When I was organizing my cookbooks on the bookshelves, I rediscovered some favourites from the past that needed some more love, and realised there are cookbooks that I barely opened after the initial I-desperately-need-this-book enthusiasm. So, I thought I would share some of my favourite ...

EP38 - Our virtual Tuscan cooking class

May 27, 2020 16:45 - 10 minutes - 23.4 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 Juls’ Kitchen is a family business. Tommaso and I work together to teach classes, develop recipes for clients, taking photos, producing the podcast, and writing the blog and the newsletter, along with cookbooks and articles. It has its highs and lows, but this is our job, and career. We do not have a backup plan, and, to be h...

EP37 - In conversation with: Regula Ysewijn

May 15, 2020 13:52 - 54 minutes - 125 MB

This is a special episode with a dear friend, Regula Ysewijn. We met in London in 2011, at the Food Blogger Connect, and since then we’ve become best friends, supporting each other through life and work endeavours. Today we’re here to celebrate her new cookbook, Oats in the North, Wheat from the South. This book is Regula’s love letter to British baking, and to Britain, its bakeries and shops, its traditions and ingredients. We’re talking about what it takes to write a cookbook with a solid f...

EP37 - In conversation with: Regula Ysewijn, food writer

May 15, 2020 13:52 - 54 minutes - 125 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 This is a special episode with a dear friend, Regula Ysewijn. We met in London in 2011, at the Food Blogger Connect, and since then we’ve become best friends, supporting each other through life and work endeavours. Today we’re here to celebrate her new cookbook, Oats in the North, Wheat from the South. This book is Regula’s l...

EP36 - How do you learn to cook?

April 24, 2020 13:17 - 30 minutes - 70.5 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 One of the few positive aspects of this eternal lockdown is that I had the chance to learn new recipes and techniques. Usually, I am too busy trying to respect deadlines, juggling cooking classes and assignments, so I just play it safe. Week after week, I cook those old reliable recipes that are part of my cooking repertoire....

EP35 - Cooking during the lockdown

April 17, 2020 15:18 - 12 minutes - 28.4 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 I didn’t think my way of cooking would change much during the lockdown. I thought I was already quite organised, with a well-stocked pantry, responsible in using my ingredients and leftovers and creative when it comes to improvising. Yet, in more than a month of lockdown, I noticed some changes that made me reflect on my appr...

EP34 - What is comfort food for you?

April 03, 2020 17:04 - 30 minutes - 68.7 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 There are two different aspects of comfort food: on one side, there’s the food that gives you comfort and pleasure when you eat it, like pappa al pomodoro, on the other side, the many foods that give you solace, a respite from the news, from heavy thoughts, from comparison, when you cook them: just think about bread. In this ...

EP33 - What is food for me

February 24, 2020 14:10 - 11 minutes - 10.1 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 After 11 years of blogging, a love born by stirring a ciambellone on a kitchen stool with mum, 5 cookbooks, a podcast, countless projects never launched or lost along the way, and numerous dreams kept among the pages of a notebook, I keep asking myself what is food for me. I haven’t grown tired of writing recipes. For a while...

EP32 - Chestnuts and chestnut flour in Tuscan cuisine

February 01, 2020 05:00 - 18 minutes - 16.5 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 Today buying good quality chestnut flour can be difficult, and it is certainly more expensive than it used to be. A good local organic stone ground wheat flour costs about 2€ a kilo. If you want to buy an organic, stone ground chestnut flour made with local chestnuts, that flour can cost from 10€ up to 15€ a kilo! It used to ...

EP31 - Celebrating the citrus season

January 24, 2020 17:50 - 18 minutes - 16.9 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 Today I am here to celebrate the citrus season, with their brightness, the joy they add to cold winter days, the liveliness they lend to rich dishes, or the depth of flavour they give to the simplest salads. In this episode, I’m sharing how I use them, when I’m not munching on clementines directly from a paper bag coming home...

EP30 - (cook)book review: “Salt, Fat, Acid, Heat” by Samin Nosrat

January 15, 2020 19:17 - 7 minutes - 7.12 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 I learnt to cook from my grandmother, watching her patiently stirring a pot of ragù, or foraging herbs in the fields to make a salad, or an omelette. I learnt to cook because I was hungry for delicious, diverse food: my mum had a basic approach to cooking, which did not include “strange” ingredients such as butternut squash o...

EP29 - My 2020 word: intentionality

January 08, 2020 16:57 - 10 minutes - 9.21 MB

Until a few years ago, come January I would write a list of goals and good intentions. I felt productive, optimist, effective. Within a few months, though, that list would mark the measure of my failures. Now I choose a word that will represent the year I have in front of me, a word that will guide me, help me to make decisions and choose a path to follow. It is much more effective, and kind, to choose a word rather than listing down goals. This year I chose intentionality as my 2020 word. W...

EP28 - Have yourself a very Tuscan Christmas!

December 23, 2019 17:43 - 12 minutes - 11 MB

How would I describe my ideal Christmas? Which are the first words that come to my mind when I think about Christmas? This year, I would pick humble. Humble as the unassuming log that the head of the family would put in the fireplace at Christmas Eve. It would burn slowly, the embers glowing in the dark, until the next day, or sometimes until the new year. Therefore, my ideal Christmas would be also deeply connected to winter and to Nature. I’m also sharing some seasonal Tuscan recipes for a ...

EP27 - My favourite Christmas cookbook: Nigel Slater’s The Christmas Chronicles [Bonus Track]

December 16, 2019 19:41 - 5 minutes - 4.89 MB

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 This is a bonus episode, a small precious gift for you in the days waiting for Christmas. Today I’m going to share with you my favourite Christmas cookbook, Nigel Slater’s The Christmas Chronicles. If you liked the bonus track, there will be more, more books and ideas, in the next months. If you have questions about Italian...

Episode 26 - Milan, foodie tips to explore the city, with Myriam Sabolla

November 23, 2019 05:00 - 22 minutes - 20.9 MB

Until a few years ago, when we wanted to be inspired, try new foods and restaurants, breath some fresh air and live an exciting adventure, we would fly to London. In the recent years though, especially after the 2015 Expo, we take a fast train to Milan. In less than 3 hours we’re there from Florence. If you’re planning a trip to Milan, do not miss today’s episode with Myriam Sabolla, a friend, a communication strategist, a food coach and a keen cook. We had a talk about why Milan is the next ...

Milan, foodie tips to explore the city, with Myriam Sabolla

November 23, 2019 05:00 - 22 minutes - 20.9 MB

Until a few years ago, when we wanted to be inspired, try new foods and restaurants, breath some fresh air and live an exciting adventure, we would fly to London. In the recent years though, especially after the 2015 Expo, we take a fast train to Milan. In less than 3 hours we’re there from Florence. If you’re planning a trip to Milan, do not miss today’s episode with Myriam Sabolla, a friend, a communication strategist, a food coach and a keen cook. We had a talk about why Milan is the next ...

EP26 - Milan, foodie tips to explore the city, with Myriam Sabolla

November 23, 2019 05:00 - 22 minutes - 20.9 MB

Until a few years ago, when we wanted to be inspired, try new foods and restaurants, breath some fresh air and live an exciting adventure, we would fly to London. In the recent years though, especially after the 2015 Expo, we take a fast train to Milan. In less than 3 hours we’re there from Florence. If you’re planning a trip to Milan, do not miss today’s episode with Myriam Sabolla, a friend, a communication strategist, a food coach and a keen cook. We had a talk about why Milan is the next ...

Episode 25 - Italians and overcooked vegetables

November 06, 2019 05:00 - 15 minutes - 14.2 MB

Today’s theme is vegetables, but not any kind of vegetables. I am here to praise the charm of overcooked vegetables. Not all vegetables give their best when cooked for long time, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, which can suit pasta dishes, meat and even stand up for itself in a comforting side dish. So, this is how I tend to cook vegetables. What about you?...

Italians and overcooked vegetables

November 06, 2019 05:00 - 15 minutes - 14.2 MB

Today’s theme is vegetables, but not any kind of vegetables. I am here to praise the charm of overcooked vegetables. Not all vegetables give their best when cooked for long time, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, which can suit pasta dishes, meat and even stand up for itself in a comforting side dish. So, this is how I tend to cook vegetables. What about you?...

EP25 - Italians and overcooked vegetables

November 06, 2019 05:00 - 15 minutes - 14.2 MB

Today’s theme is vegetables, but not any kind of vegetables. I am here to praise the charm of overcooked vegetables. Not all vegetables give their best when cooked for long time, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, which can suit pasta dishes, meat and even stand up for itself in a comforting side dish. So, this is how I tend to cook vegetables. What about you?...

Episode 24 - In conversation with: Frantoio Pruneti about Extra Virgin Olive Oil

October 26, 2019 04:00 - 35 minutes - 32.6 MB

One of the ingredients that has always caused more questions and doubts during my cooking classes is olive oil. I’ve grown up worshipping olive oil as key ingredient in Tuscan cooking, it is still my favourite one. I’ve given for granted uses, good habits and qualities until more and more questions during cooking classes made me pause to reflect. So this is why we decided to dedicate a whole episode to extra virgin olive oil, interviewing Paolo Pruneti from Frantoio Pruneti on the history and...

In conversation with: Frantoio Pruneti about Extra Virgin Olive Oil

October 26, 2019 04:00 - 35 minutes - 32.6 MB

One of the ingredients that has always caused more questions and doubts during my cooking classes is olive oil. I’ve grown up worshipping olive oil as key ingredient in Tuscan cooking, it is still my favourite one. I’ve given for granted uses, good habits and qualities until more and more questions during cooking classes made me pause to reflect. So this is why we decided to dedicate a whole episode to extra virgin olive oil, interviewing Paolo Pruneti from Frantoio Pruneti on the history and...

EP24 - In conversation with: Frantoio Pruneti about Extra Virgin Olive Oil

October 26, 2019 04:00 - 35 minutes - 32.6 MB

One of the ingredients that has always caused more questions and doubts during my cooking classes is olive oil. I’ve grown up worshipping olive oil as key ingredient in Tuscan cooking, it is still my favourite one. I’ve given for granted uses, good habits and qualities until more and more questions during cooking classes made me pause to reflect. So this is why we decided to dedicate a whole episode to extra virgin olive oil, interviewing Paolo Pruneti from Frantoio Pruneti on the history and...

Episode 23 - A Tuscan pantry

October 19, 2019 04:00 - 29 minutes - 27.2 MB

If you are passionate about Italian and Tuscan cuisine and want to explore the staple ingredients, if you are about to move on your own and you need to stock up your pantry from zero, or if you, like me, enjoy browsing through the pantries of other people, don’t miss today’s episode. Today we’ll explore a well-stocked Tuscan pantry. Once you define a number of recipes that you love, that are reliable and express your true soul as a cook, work on your pantry. Stock it with the essential ingred...

A Tuscan pantry

October 19, 2019 04:00 - 29 minutes - 27.2 MB

If you are passionate about Italian and Tuscan cuisine and want to explore the staple ingredients, if you are about to move on your own and you need to stock up your pantry from zero, or if you, like me, enjoy browsing through the pantries of other people, don’t miss today’s episode. Today we’ll explore a well-stocked Tuscan pantry. Once you define a number of recipes that you love, that are reliable and express your true soul as a cook, work on your pantry. Stock it with the essential ingred...

EP23 - A Tuscan pantry

October 19, 2019 04:00 - 29 minutes - 27.2 MB

If you are passionate about Italian and Tuscan cuisine and want to explore the staple ingredients, if you are about to move on your own and you need to stock up your pantry from zero, or if you, like me, enjoy browsing through the pantries of other people, don’t miss today’s episode. Today we’ll explore a well-stocked Tuscan pantry. Once you define a number of recipes that you love, that are reliable and express your true soul as a cook, work on your pantry. Stock it with the essential ingred...

Juls' Kitchen Tuscan cooking classes

October 04, 2019 14:50 - 25 minutes - 22.9 MB

This has been the most intense and rewarding cooking class season so far. Today I want to bring you with me during a cooking class. I’ve been teaching Tuscan cooking classes for 8 years now, since I left my 9-to-5 job at the end of 2011. Now it is 5 years that I’ve been working with Tommaso – and one year ago I married him, too! – in this big life project that we call Juls’ Kitchen. Cooking classes are just a part of it, along with recipe development and food photography for magazines and fo...

Episode 22 - Juls' Kitchen Tuscan cooking classes

October 04, 2019 14:50 - 25 minutes - 22.9 MB

This has been the most intense and rewarding cooking class season so far. Today I want to bring you with me during a cooking class. I’ve been teaching Tuscan cooking classes for 8 years now, since I left my 9-to-5 job at the end of 2011. Now it is 5 years that I’ve been working with Tommaso – and one year ago I married him, too! – in this big life project that we call Juls’ Kitchen. Cooking classes are just a part of it, along with recipe development and food photography for magazines and fo...

EP22 - Juls' Kitchen Tuscan cooking classes

October 04, 2019 14:50 - 25 minutes - 22.9 MB

This has been the most intense and rewarding cooking class season so far. Today I want to bring you with me during a cooking class. I’ve been teaching Tuscan cooking classes for 8 years now, since I left my 9-to-5 job at the end of 2011. Now it is 5 years that I’ve been working with Tommaso – and one year ago I married him, too! – in this big life project that we call Juls’ Kitchen. Cooking classes are just a part of it, along with recipe development and food photography for magazines and fo...

EP21 - In conversation with: Juliana Lopez May

September 11, 2019 15:00 - 27 minutes - 25.1 MB

I’ve bene knowing Juliana Lopez May for three years now. She is an Argentinian chef and cooking instructor that every September brings a group of women from South America to Italy, and to our Studio. We spend a day together cooking up a storm and having fun. She is one of the most inspiring women I follow on Instagram, too, as she is generous, she loves to share recipes, ideas and new discoveries, and she supports people with her whole heart. After three years, we finally decided to sit and t...

In conversation with: Juliana Lopez May

September 11, 2019 15:00 - 27 minutes - 25.1 MB

I’ve bene knowing Juliana Lopez May for three years now. She is an Argentinian chef and cooking instructor that every September brings a group of women from South America to Italy, and to our Studio. We spend a day together cooking up a storm and having fun. She is one of the most inspiring women I follow on Instagram, too, as she is generous, she loves to share recipes, ideas and new discoveries, and she supports people with her whole heart. After three years, we finally decided to sit and t...

Episode 21 - In conversation with: Juliana Lopez May

September 11, 2019 15:00 - 27 minutes - 25.1 MB

I’ve bene knowing Juliana Lopez May for three years now. She is an Argentinian chef and cooking instructor that every September brings a group of women from South America to Italy, and to our Studio. We spend a day together cooking up a storm and having fun. She is one of the most inspiring women I follow on Instagram, too, as she is generous, she loves to share recipes, ideas and new discoveries, and she supports people with her whole heart. After three years, we finally decided to sit and t...

EP20 - September: Grape harvest and grape recipes

September 04, 2019 04:00 - 15 minutes - 14.5 MB

September as the new January, September with that back to school feeling: a new diary, blank pages, a sharp pencil. September as a month to begin again, a time for new goals, new resolutions. I love September for all these reasons, for the first cooler mornings, for that yellowing light at dusk, for that feeling of having a second chance, a second new year. But I love September also for grapes, and all the recipes you could make with them. September is the grape harvest months, and the time t...

Episode 20 - September: Grape harvest and grape recipes

September 04, 2019 04:00 - 15 minutes - 14.5 MB

September as the new January, September with that back to school feeling: a new diary, blank pages, a sharp pencil. September as a month to begin again, a time for new goals, new resolutions. I love September for all these reasons, for the first cooler mornings, for that yellowing light at dusk, for that feeling of having a second chance, a second new year. But I love September also for grapes, and all the recipes you could make with them. September is the grape harvest months, and the time t...