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 | Weekly |
|---|---|---|---|---|---|
| Issues | 465 | Subscribers | Read | julskitchen.substack.com |
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How this newsletter ranks in the official Substack charts.
| #192 | |
| #153 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Tuscan Berlingozzo: a Carnival ciambellone scented with orange juice and zest
Oranges, rain, and the small rituals that make winter lighter
Goodbye, nonna Marcella
In loving memory of Nonna Marcella— forever linked to the scent of green tomato leaves, the deeply savory taste of stewed green beans, and your unmatched eggplant parmigiana. You will live on in every gesture I make in the kitchen, in every...
Candied orange peels dipped in chocolate
Before the thick, glossy, translucent candied orange peels, there were these thinner, sweet peels covered in dark chocolate.
A winter project worth waiting for: candied citrus peels
I find it deeply satisfying to spend time preserving the best produce of the season for as long as possible. There are jams and marmalades, and don’t even get me started on the liqueurs—limoncello, bergamot liqueur, nocino, alchermes… I mig...
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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 sixth cookbook, Cucina Povera, is 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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