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 | 474 | Subscribers | Read | julskitchen.substack.com |
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| #182 | |
| #155 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Egg Yolk Tortelli for Easter
A spring pasta with ricotta, wild greens, and a soft yolk at its centre — plus Easter rituals and the joy of breaking it open at the table
Steal these ideas from our March cooking classes for your Easter table
Ricotta and fava bean bruschetta | Sabayon tiramisù
What I always keep in my pantry for cooking classes
The essential ingredients that make every cooking class possible + my mum’s Tuscan herb salt recipe
Replay! A soup and a salad for now
Watch the cook-along replay and learn how to make a fennel, artichoke, and celery salad with bottarga and a fennel and dill soup
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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. Preorder our seventh cookbook, Vegetables the Italian Way.
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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