Green Italian Kitchen
Jessica McCannon MicheliRustic recipes, stories + interviews from the Italian + Irish countryside with notes on Rural Food Traditions, Sustainability + Travel. → Local. Seasonal. Plant-led. Accessible. Naturally gluten + lactose-free.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 37 | Subscribers | Read | jessicamccannonmicheli.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Why Italy is the Place to be When You Are Gluten-Free
Stone ground flours made specifically for typical preparations in the regional Italian kitchen.
Chicken Broth in Sabina
Last weekend was unseasonably warm here on the Rieti plain, as it has been in many locations across the Northern Hemisphere. So on our warm Saturday morning, the boy and I took our usual walk on the bike path that cuts through the fields wh...
Creamy Vegan Maharees Carrot and Pumpkin Soup
Toward the end of October, we boarded the plane to Ireland once again so that I could break away for a much-needed few days on my own to attend Galway’s international and inspirational food symposium, Food on the Edge (which I highly recomm...
Quince Jam for Modern Times
The quince tree with her most elegant shape stands beautiful in the middle garden. Under the wise and dominating walnut tree, next to a small olive not far from the grapes.
Authors
The writers behind this newsletter.
Home cook writing from my kitchens in NE Lazio + the Dingle Peninsula. Novice gardener + Mom. Passionate about rural food traditions + the healing power of good food.
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