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...

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...

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 and Tuscan cooking, just email me at [email protected] or join our Facebook Group Cooking with Juls’ Kitchen. Be sure to subscribe on iTunes, Spotify or wherever you...

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...

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?...

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...

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...

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...

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...

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...

Since a June dinner in Val d’Orcia at Villa Pienza, I’ve been making a ricotta crumb cake at least once a week, during cooking classes and when we had friends over for dinner, trying out different combinations of flour, fruit and chocolate. Everyone was impressed when we were making it, but mostly when, at the end of a meal, we had a fat slice accompanied by an espresso or a little glass of iced limoncello: they always had some room left for a second serving. Now finally the recipe is on...

This is a special episode inspired by the Siena with gusto foodie guide we recently published for Travel WithGusto. Siena is a medieval city, my university town, the place where we love to go out during the weekend, or for a special midweek dinner. In this episode, I’m sharing with you a list of the 10 food specialties you don’t want to miss when you visit Siena. I’m also sharing with you an itinerary for a day spent in Siena, based obviously on the best spots to eat and shop for food. We...

Both my mum and my grandma influenced my love for preserving. It would be reductive to describe it as a habit or a hobby; I feel an ancient urge to bottle, can, or preserve whatever the season offers with abundance. It is my personal way to celebrate the passing of seasons: a hymn to seasonality, a respectful homage to the humble produce. Preserving is also one of my favourite way of procrastinating. When I am busy with deadlines and projects, this is when I try to steal time to...

A chat with Luisa Cipolla of Agriturismo il Rigo, in Val d’Orcia, about one of the most beautiful parts of Tuscany, about life in an agriturismo, food and wild flowers. Recipes mentioned in this episode: - A few photos and a recipe from Il Rigo, coccini di pane e pecorino: https://en.julskitchen.com/appetizer/bread-and-cheese - Pici all’aglione: https://en.julskitchen.com/first-course/fresh-pasta/fresh-pasta-pici-aglione-valdorcia - Pici with breadcrumbs and wild fennel:...

Recipes mentioned in this episode: - Effortless summer cooking: https://en.julskitchen.com/seasonal/summer/effortless-summer-cooking - French bean salad with hard boiled eggs and olives: https://en.julskitchen.com/salads/french-bean-salad - Pasta with tuna, parsley, basil and capers: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna - Fried green tomato frittata: https://en.julskitchen.com/main/fried-green-tomato-frittata I’d love to hear from you: which is for...

Recipes mentioned in this episode: Panzanella: https://en.julskitchen.com/first-course/tuscan-panzanella-tomato-bread-salad Caprese: https://en.julskitchen.com/tuscany/tuscan-panzanella Baked eggplants: https://en.julskitchen.com/side/baked-eggplants I’d love to hear from you: how do you face a heatwave? Do you cook or you just avoid it as long as you can? Which is your perfect recipe to fight the heat? Let me know with a DM on Instagram or an email at [email protected] Find me online...

Before listening to this episode, be sure to have these ingredients in your pantry, as we’ll cook together: -500 ml (2.11 cups) fresh whole milk -1/2 vanilla bean, split open -2 eggs -4 tablespoons sugar -2 tablespoons corn starch -80 g (2.82 oz) dark chocolate -Alchermes -Savoiardi, lady fingers or sponge cake -cocoa powder, to decorate Recipes mentioned in this episode: - Zuppa inglese: https://en.julskitchen.com/dessert/zuppa-inglese-as-afternoon-break - Alchermes:...

BuyFood Toscana is an event organized by the Region of Tuscany and PromoFirenze, aiming to the promotion of the Tuscan PDO and PGI products to international buyers and journalists. They asked us to introduce the audience to some of the best PDO and PGI products of Tuscany, through stories, recipes and some tastings. This is our presentation, a marvellous food tour through the most extraordinary products of Tuscany, rich, packed with information and recipes. [02:45] PDO and PGI products in...

A talk on creativity and lack of inspiration and a list to keep you inspired, no matter what, from reading to gardening, from walking to visiting new places. I’d love to hear from you: what is that keeps you inspired instead? Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. This is the post I mentioned today: https://en.julskitchen.com/first-course/pasta-first-course/fava-bean-pesto You can listen the...

A talk with Judy Witts Francini, Italian life coach, culinary concierge and guide, about Italian and Tuscan food, cooking classes and food tours in Puglia and Sicily, learning how to cook and eating out in Tuscany. Learn more about Judy and her experiences on her blog Divina Cucina https://divinacucina.com Follow her on Instagram https://www.instagram.com/divinacucina/ Judy’s culinary experiences https://divinacucina.com/culinary-tours/ I’d love to hear from you: do you have a mentor or...

Things we talked about in this episode: - street food in Tuscany - street food in Florence: panino al lampredotto - street food on the Tuscan coast: torta di ceci or cecina - schiacciata - bomboloni and frati - gelato Recipes mentioned in this episode: - panino al lampredotto: https://en.julskitchen.com/tuscany/lampredotto-the-florentine-street-food - torta di ceci: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus - schiacciata:...

Things we talked about in this episode: - A Tuscan Easter menu - Eggs for Easter - Lamb for Easter - Ricotta for Easter - Spring vegetables Recipes mentioned in this episode: - Spinach and ricotta tortelli https://en.julskitchen.com/first-course/fresh-pasta/spinach-ricotta-tortelli - Torta pasqualina https://en.julskitchen.com/vegetarian/torta-pasqualina-my-mums-spinach-and-ricotta-pie - Roasted lamb https://en.julskitchen.com/main/meat/roasted-lamb-and-a-tuscan-easter-lunch - Stewed...

Things we talked about in this episode: -Tuscan people and their love for beans -Vegetarian and vegan recipes in Tuscan cuisine -Gluten free recipes in Tuscan cuisine Recipes mentioned in this episode: -Pappa al Pomodoro: https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro -Panzanella: https://en.julskitchen.com/tuscany/tuscan-panzanella-tomato-bread-salad -Ribollita: https://en.julskitchen.com/first-course/soup/bean-and-bread-soup -Acquacotta:...

Today’s episode is quite special. We recorded it a few days ago at the St. Mark Cultural Association for Florence Writers, where Tessa Kiros and I had a conversation with David Orr about cooking and writing. Tessa Kiros is the author of ten cookery books and an avid traveller, but, for me, she is one of the most inspiring writers, a friend and a neighbor. You can find Tessa on her website: http://tessakiros.com or on Instagram: https://www.instagram.com/tessakiros/ If you liked this episode,...

Things we talked about in this episode: - Markets of Tuscany, A cookbook - Indoor and historic markets in Tuscany - Weekly markets and what you can buy there - Farmers markets in Tuscany Recipes mentioned in this episode: - Pork loin with pears and pecorino: https://en.julskitchen.com/main/meat/roast-pork-loin-with-pears Markets of Tuscany, A cookbook: https://en.julskitchen.com/other/books/my-new-cookbook I’d love to hear from you: where do you shop? Are you a farmers’ market attendee?...