Letters from Tuscany
Giulia Scarpaleggia, Tommaso GalliStories and recipes from my Tuscan kitchen | Seasonal, nourishing, vegetable-forward food by Tuscan food writer and cookbook author Giulia Scarpaleggia.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 478 | Subscribers | Read | julskitchen.substack.com |
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| #180 | |
| #153 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
On frittata, and why it matters
Plus, what we will cook in the next cook-along: potato frittata and ribbons of frittata stewed in tomato sauce.
Frittata trippata. Frittata cooked in tomato sauce
The ingenuity of the peasant cooking goes the extra mile when the frittata is cut into strips and cooked in tomato sauce.
Your new favourite spring brioche
Dairy-free, soft for days, scented with orange blossom and candied orange peel, and perfect from the first slice to the last toast
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Authors
The writers behind this newsletter.
Born and bred Tuscan food writer and cookbook author, cooking class instructor. I live in the Tuscan countryside with my family. Our seventh cookbook, Vegetables the Italian Way, out now!
Photographer and Juls' Kitchen partner-in-crime. I live in the Tuscan countryside with my family. I love Street & Food photography, Lego, and day-trips. Our sixth cookbook, Cucina Povera, is available in bookstores and online..
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