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Vegetables the Italian way, our seventh cookbook, is finally available everywhere books are sold!

It is a colorful joyful book bursting with recipes that put vegetables at the centre of your plate.

This book has lived in my head for two years, its lessons taught during my cooking classes for more than a decade.
Today it moves into your kitchens. What happens next is up to you.

Enjoy cooking vegetables, the Italian Way! 🥦🥦🥦

I’m so excited to finally spill the beans!

Meet our new cookbook, Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary.
It’s a celebration of the way we cook, love, and live with vegetables in Italy: more than 70 seasonal recipes, arranged by technique — braising, frying, roasting, stuffing, and more — all designed to bring vegetables to the delicious heart of the meal.

Published by @Artisan_books, it will be available everywhere books are sold on April 14th, 2026.

You can dive deeper into the story behind the book in our latest Substack newsletter—visit the link in my bio. And yes, preorders are now open, both through your local bookstore and online wherever books are sold.

[Swipe to have a preview of some of the recipes!]

I’m so excited to finally spill the beans!

Meet our new cookbook, Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary.
It’s a celebration of the way we cook, love, and live with vegetables in Italy: more than 70 seasonal recipes, arranged by technique — braising, frying, roasting, stuffing, and more — all designed to bring vegetables to the delicious heart of the meal.

Published by @Artisan_books, it will be available everywhere books are sold on April 14th, 2026.

You can dive deeper into the story behind the book in our latest Substack newsletter—visit the link in my bio. And yes, preorders are now open, both through your local bookstore and online wherever books are sold.

[Swipe to have a preview of some of the recipes!]

I’m so excited to finally spill the beans!

Meet our new cookbook, Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary.
It’s a celebration of the way we cook, love, and live with vegetables in Italy: more than 70 seasonal recipes, arranged by technique — braising, frying, roasting, stuffing, and more — all designed to bring vegetables to the delicious heart of the meal.

Published by @Artisan_books, it will be available everywhere books are sold on April 14th, 2026.

You can dive deeper into the story behind the book in our latest Substack newsletter—visit the link in my bio. And yes, preorders are now open, both through your local bookstore and online wherever books are sold.

[Swipe to have a preview of some of the recipes!]

I’m so excited to finally spill the beans!

Meet our new cookbook, Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary.
It’s a celebration of the way we cook, love, and live with vegetables in Italy: more than 70 seasonal recipes, arranged by technique — braising, frying, roasting, stuffing, and more — all designed to bring vegetables to the delicious heart of the meal.

Published by @Artisan_books, it will be available everywhere books are sold on April 14th, 2026.

You can dive deeper into the story behind the book in our latest Substack newsletter—visit the link in my bio. And yes, preorders are now open, both through your local bookstore and online wherever books are sold.

[Swipe to have a preview of some of the recipes!]

I’m so excited to finally spill the beans!

Meet our new cookbook, Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary.
It’s a celebration of the way we cook, love, and live with vegetables in Italy: more than 70 seasonal recipes, arranged by technique — braising, frying, roasting, stuffing, and more — all designed to bring vegetables to the delicious heart of the meal.

Published by @Artisan_books, it will be available everywhere books are sold on April 14th, 2026.

You can dive deeper into the story behind the book in our latest Substack newsletter—visit the link in my bio. And yes, preorders are now open, both through your local bookstore and online wherever books are sold.

[Swipe to have a preview of some of the recipes!]

I’m so excited to finally spill the beans!

Meet our new cookbook, Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary.
It’s a celebration of the way we cook, love, and live with vegetables in Italy: more than 70 seasonal recipes, arranged by technique — braising, frying, roasting, stuffing, and more — all designed to bring vegetables to the delicious heart of the meal.

Published by @Artisan_books, it will be available everywhere books are sold on April 14th, 2026.

You can dive deeper into the story behind the book in our latest Substack newsletter—visit the link in my bio. And yes, preorders are now open, both through your local bookstore and online wherever books are sold.

[Swipe to have a preview of some of the recipes!]

I’m so excited to finally spill the beans!

Meet our new cookbook, Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary.
It’s a celebration of the way we cook, love, and live with vegetables in Italy: more than 70 seasonal recipes, arranged by technique — braising, frying, roasting, stuffing, and more — all designed to bring vegetables to the delicious heart of the meal.

Published by @Artisan_books, it will be available everywhere books are sold on April 14th, 2026.

You can dive deeper into the story behind the book in our latest Substack newsletter—visit the link in my bio. And yes, preorders are now open, both through your local bookstore and online wherever books are sold.

[Swipe to have a preview of some of the recipes!]

I’m so excited to finally spill the beans!

Meet our new cookbook, Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary.
It’s a celebration of the way we cook, love, and live with vegetables in Italy: more than 70 seasonal recipes, arranged by technique — braising, frying, roasting, stuffing, and more — all designed to bring vegetables to the delicious heart of the meal.

Published by @Artisan_books, it will be available everywhere books are sold on April 14th, 2026.

You can dive deeper into the story behind the book in our latest Substack newsletter—visit the link in my bio. And yes, preorders are now open, both through your local bookstore and online wherever books are sold.

[Swipe to have a preview of some of the recipes!]

While I warm up my voice and stretch my fingers ready for a new season of newsletters and cooking classes, rejuvenated by a week spent in Salento by the sea, it is time to do a little presentation to reintroduce myself and this project.

Ciao! I’m Giulia Scarpaleggia, a food writer, cookbook author, and cooking teacher, deeply passionate about Italian cuisine. My love for food started at a very young age. At family gatherings, you could always find me in the kitchen, happy to cook dishes that made everyone feel good. In 2009, I created Juls’ Kitchen, a blog born to collect family recipes and stories from my homeland, Tuscany. What started as a personal diary has grown into my full-time job, which I now share with my husband/photographer Tommaso Galli aka @tommyonweb.

Together, we tell the story of simple, genuine, and seasonal cooking, inspired by Tuscan traditions but adapted to everyday life. I believe that cooking is a way to take care of ourselves and others, a way to connect with our roots and the land around us.

I teach Tuscan cooking classes in our countryside studio, welcoming people from all over the world to experience the beauty of our culinary heritage. I also write cookbooks like Cucina Povera, that’s celebrates the beauty of simple, traditional Italian food. Currently, we’re working on cookbook n.7 —stay tuned!

If you love seasonal food, family stories, and an authentic approach to life, you’re in the right place. Don’t forget to subscribe to Letters from Tuscany, our weekly newsletter on @Substack where I share seasonal recipes, personal stories, and insights into life in the Tuscan countryside. 🍋🍅🌿

#JulsKitchen #TuscanCuisine #CountrysideLife #SeasonalCooking #LettersFromTuscany #CucinaPovera

While I warm up my voice and stretch my fingers ready for a new season of newsletters and cooking classes, rejuvenated by a week spent in Salento by the sea, it is time to do a little presentation to reintroduce myself and this project.

Ciao! I’m Giulia Scarpaleggia, a food writer, cookbook author, and cooking teacher, deeply passionate about Italian cuisine. My love for food started at a very young age. At family gatherings, you could always find me in the kitchen, happy to cook dishes that made everyone feel good. In 2009, I created Juls’ Kitchen, a blog born to collect family recipes and stories from my homeland, Tuscany. What started as a personal diary has grown into my full-time job, which I now share with my husband/photographer Tommaso Galli aka @tommyonweb.

Together, we tell the story of simple, genuine, and seasonal cooking, inspired by Tuscan traditions but adapted to everyday life. I believe that cooking is a way to take care of ourselves and others, a way to connect with our roots and the land around us.

I teach Tuscan cooking classes in our countryside studio, welcoming people from all over the world to experience the beauty of our culinary heritage. I also write cookbooks like Cucina Povera, that’s celebrates the beauty of simple, traditional Italian food. Currently, we’re working on cookbook n.7 —stay tuned!

If you love seasonal food, family stories, and an authentic approach to life, you’re in the right place. Don’t forget to subscribe to Letters from Tuscany, our weekly newsletter on @Substack where I share seasonal recipes, personal stories, and insights into life in the Tuscan countryside. 🍋🍅🌿

#JulsKitchen #TuscanCuisine #CountrysideLife #SeasonalCooking #LettersFromTuscany #CucinaPovera

While I warm up my voice and stretch my fingers ready for a new season of newsletters and cooking classes, rejuvenated by a week spent in Salento by the sea, it is time to do a little presentation to reintroduce myself and this project.

Ciao! I’m Giulia Scarpaleggia, a food writer, cookbook author, and cooking teacher, deeply passionate about Italian cuisine. My love for food started at a very young age. At family gatherings, you could always find me in the kitchen, happy to cook dishes that made everyone feel good. In 2009, I created Juls’ Kitchen, a blog born to collect family recipes and stories from my homeland, Tuscany. What started as a personal diary has grown into my full-time job, which I now share with my husband/photographer Tommaso Galli aka @tommyonweb.

Together, we tell the story of simple, genuine, and seasonal cooking, inspired by Tuscan traditions but adapted to everyday life. I believe that cooking is a way to take care of ourselves and others, a way to connect with our roots and the land around us.

I teach Tuscan cooking classes in our countryside studio, welcoming people from all over the world to experience the beauty of our culinary heritage. I also write cookbooks like Cucina Povera, that’s celebrates the beauty of simple, traditional Italian food. Currently, we’re working on cookbook n.7 —stay tuned!

If you love seasonal food, family stories, and an authentic approach to life, you’re in the right place. Don’t forget to subscribe to Letters from Tuscany, our weekly newsletter on @Substack where I share seasonal recipes, personal stories, and insights into life in the Tuscan countryside. 🍋🍅🌿

#JulsKitchen #TuscanCuisine #CountrysideLife #SeasonalCooking #LettersFromTuscany #CucinaPovera

While I warm up my voice and stretch my fingers ready for a new season of newsletters and cooking classes, rejuvenated by a week spent in Salento by the sea, it is time to do a little presentation to reintroduce myself and this project.

Ciao! I’m Giulia Scarpaleggia, a food writer, cookbook author, and cooking teacher, deeply passionate about Italian cuisine. My love for food started at a very young age. At family gatherings, you could always find me in the kitchen, happy to cook dishes that made everyone feel good. In 2009, I created Juls’ Kitchen, a blog born to collect family recipes and stories from my homeland, Tuscany. What started as a personal diary has grown into my full-time job, which I now share with my husband/photographer Tommaso Galli aka @tommyonweb.

Together, we tell the story of simple, genuine, and seasonal cooking, inspired by Tuscan traditions but adapted to everyday life. I believe that cooking is a way to take care of ourselves and others, a way to connect with our roots and the land around us.

I teach Tuscan cooking classes in our countryside studio, welcoming people from all over the world to experience the beauty of our culinary heritage. I also write cookbooks like Cucina Povera, that’s celebrates the beauty of simple, traditional Italian food. Currently, we’re working on cookbook n.7 —stay tuned!

If you love seasonal food, family stories, and an authentic approach to life, you’re in the right place. Don’t forget to subscribe to Letters from Tuscany, our weekly newsletter on @Substack where I share seasonal recipes, personal stories, and insights into life in the Tuscan countryside. 🍋🍅🌿

#JulsKitchen #TuscanCuisine #CountrysideLife #SeasonalCooking #LettersFromTuscany #CucinaPovera

While I warm up my voice and stretch my fingers ready for a new season of newsletters and cooking classes, rejuvenated by a week spent in Salento by the sea, it is time to do a little presentation to reintroduce myself and this project.

Ciao! I’m Giulia Scarpaleggia, a food writer, cookbook author, and cooking teacher, deeply passionate about Italian cuisine. My love for food started at a very young age. At family gatherings, you could always find me in the kitchen, happy to cook dishes that made everyone feel good. In 2009, I created Juls’ Kitchen, a blog born to collect family recipes and stories from my homeland, Tuscany. What started as a personal diary has grown into my full-time job, which I now share with my husband/photographer Tommaso Galli aka @tommyonweb.

Together, we tell the story of simple, genuine, and seasonal cooking, inspired by Tuscan traditions but adapted to everyday life. I believe that cooking is a way to take care of ourselves and others, a way to connect with our roots and the land around us.

I teach Tuscan cooking classes in our countryside studio, welcoming people from all over the world to experience the beauty of our culinary heritage. I also write cookbooks like Cucina Povera, that’s celebrates the beauty of simple, traditional Italian food. Currently, we’re working on cookbook n.7 —stay tuned!

If you love seasonal food, family stories, and an authentic approach to life, you’re in the right place. Don’t forget to subscribe to Letters from Tuscany, our weekly newsletter on @Substack where I share seasonal recipes, personal stories, and insights into life in the Tuscan countryside. 🍋🍅🌿

#JulsKitchen #TuscanCuisine #CountrysideLife #SeasonalCooking #LettersFromTuscany #CucinaPovera

While I warm up my voice and stretch my fingers ready for a new season of newsletters and cooking classes, rejuvenated by a week spent in Salento by the sea, it is time to do a little presentation to reintroduce myself and this project.

Ciao! I’m Giulia Scarpaleggia, a food writer, cookbook author, and cooking teacher, deeply passionate about Italian cuisine. My love for food started at a very young age. At family gatherings, you could always find me in the kitchen, happy to cook dishes that made everyone feel good. In 2009, I created Juls’ Kitchen, a blog born to collect family recipes and stories from my homeland, Tuscany. What started as a personal diary has grown into my full-time job, which I now share with my husband/photographer Tommaso Galli aka @tommyonweb.

Together, we tell the story of simple, genuine, and seasonal cooking, inspired by Tuscan traditions but adapted to everyday life. I believe that cooking is a way to take care of ourselves and others, a way to connect with our roots and the land around us.

I teach Tuscan cooking classes in our countryside studio, welcoming people from all over the world to experience the beauty of our culinary heritage. I also write cookbooks like Cucina Povera, that’s celebrates the beauty of simple, traditional Italian food. Currently, we’re working on cookbook n.7 —stay tuned!

If you love seasonal food, family stories, and an authentic approach to life, you’re in the right place. Don’t forget to subscribe to Letters from Tuscany, our weekly newsletter on @Substack where I share seasonal recipes, personal stories, and insights into life in the Tuscan countryside. 🍋🍅🌿

#JulsKitchen #TuscanCuisine #CountrysideLife #SeasonalCooking #LettersFromTuscany #CucinaPovera

What I cooked in April during our cooking classes, green edition:

Asparagus risotto
Garmugia, Tuscan Spring soup with asparagus, fava beans, and peas
Bread stuffed round zucchini
Griled asparagus frittata
Asparagus frittata
Crostoni with ricotta and fava beans
Pici with stewed artichokes
Monk’s beard with eggs

What I cooked in April during our cooking classes, green edition:

Asparagus risotto
Garmugia, Tuscan Spring soup with asparagus, fava beans, and peas
Bread stuffed round zucchini
Griled asparagus frittata
Asparagus frittata
Crostoni with ricotta and fava beans
Pici with stewed artichokes
Monk’s beard with eggs

What I cooked in April during our cooking classes, green edition:

Asparagus risotto
Garmugia, Tuscan Spring soup with asparagus, fava beans, and peas
Bread stuffed round zucchini
Griled asparagus frittata
Asparagus frittata
Crostoni with ricotta and fava beans
Pici with stewed artichokes
Monk’s beard with eggs

What I cooked in April during our cooking classes, green edition:

Asparagus risotto
Garmugia, Tuscan Spring soup with asparagus, fava beans, and peas
Bread stuffed round zucchini
Griled asparagus frittata
Asparagus frittata
Crostoni with ricotta and fava beans
Pici with stewed artichokes
Monk’s beard with eggs

What I cooked in April during our cooking classes, green edition:

Asparagus risotto
Garmugia, Tuscan Spring soup with asparagus, fava beans, and peas
Bread stuffed round zucchini
Griled asparagus frittata
Asparagus frittata
Crostoni with ricotta and fava beans
Pici with stewed artichokes
Monk’s beard with eggs

What I cooked in April during our cooking classes, green edition:

Asparagus risotto
Garmugia, Tuscan Spring soup with asparagus, fava beans, and peas
Bread stuffed round zucchini
Griled asparagus frittata
Asparagus frittata
Crostoni with ricotta and fava beans
Pici with stewed artichokes
Monk’s beard with eggs

What I cooked in April during our cooking classes, green edition:

Asparagus risotto
Garmugia, Tuscan Spring soup with asparagus, fava beans, and peas
Bread stuffed round zucchini
Griled asparagus frittata
Asparagus frittata
Crostoni with ricotta and fava beans
Pici with stewed artichokes
Monk’s beard with eggs

What I cooked in April during our cooking classes, green edition:

Asparagus risotto
Garmugia, Tuscan Spring soup with asparagus, fava beans, and peas
Bread stuffed round zucchini
Griled asparagus frittata
Asparagus frittata
Crostoni with ricotta and fava beans
Pici with stewed artichokes
Monk’s beard with eggs

What I cooked in April during our cooking classes, green edition:

Asparagus risotto
Garmugia, Tuscan Spring soup with asparagus, fava beans, and peas
Bread stuffed round zucchini
Griled asparagus frittata
Asparagus frittata
Crostoni with ricotta and fava beans
Pici with stewed artichokes
Monk’s beard with eggs

VEGETABLES THE ITALIAN WAY! The most wonderful (7th!!) cookbook from @julskitchen photographed by @tommyonweb !

I have admired Giulia for the longest time - the way she invites you into her kitchen and shares stories and recipes is truly a gift. FYI she runs market to table cooking classes in the Tuscan Countryside ♥️

And so I’m incredibly delighted to be sharing her recipe for Roasted Tomato Orzotto in today’s Cookbook Club over on my Substack 🍅 Link in bio

VEGETABLES THE ITALIAN WAY! The most wonderful (7th!!) cookbook from @julskitchen photographed by @tommyonweb !

I have admired Giulia for the longest time - the way she invites you into her kitchen and shares stories and recipes is truly a gift. FYI she runs market to table cooking classes in the Tuscan Countryside ♥️

And so I’m incredibly delighted to be sharing her recipe for Roasted Tomato Orzotto in today’s Cookbook Club over on my Substack 🍅 Link in bio

VEGETABLES THE ITALIAN WAY! The most wonderful (7th!!) cookbook from @julskitchen photographed by @tommyonweb !

I have admired Giulia for the longest time - the way she invites you into her kitchen and shares stories and recipes is truly a gift. FYI she runs market to table cooking classes in the Tuscan Countryside ♥️

And so I’m incredibly delighted to be sharing her recipe for Roasted Tomato Orzotto in today’s Cookbook Club over on my Substack 🍅 Link in bio

A few very useful things from this week's Order Up! with Tuscan cookbook author Giulia Scarpaleggia @julskitchen:
— Cook one dinner. Let one thing on the plate be something your kid will eat.
— Double-cook your vegetables. Boil the broccoli today, turn it into pasta sauce tomorrow.
— Save the stale bread in a cotton bag. It becomes soup, stuffing, crumbs, cake.
Real cooking, from three generations of home cooks in one Tuscan kitchen. And last week, she came out with her newest cookbook Vegetables The Italian Way. We love it! Read the full Order Up! interview at our 🔗 Link in Bio #linkinbio https://onepotato.substack.com/p/giulia-scarpaleggia-interview
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.
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#chefinterviews #cookbookwriter #italiancooking #JulsKitchen #TuscanCuisine #CountrysideLife

A few very useful things from this week's Order Up! with Tuscan cookbook author Giulia Scarpaleggia @julskitchen:
— Cook one dinner. Let one thing on the plate be something your kid will eat.
— Double-cook your vegetables. Boil the broccoli today, turn it into pasta sauce tomorrow.
— Save the stale bread in a cotton bag. It becomes soup, stuffing, crumbs, cake.
Real cooking, from three generations of home cooks in one Tuscan kitchen. And last week, she came out with her newest cookbook Vegetables The Italian Way. We love it! Read the full Order Up! interview at our 🔗 Link in Bio #linkinbio https://onepotato.substack.com/p/giulia-scarpaleggia-interview
.
.
.
.
#chefinterviews #cookbookwriter #italiancooking #JulsKitchen #TuscanCuisine #CountrysideLife

A few very useful things from this week's Order Up! with Tuscan cookbook author Giulia Scarpaleggia @julskitchen:
— Cook one dinner. Let one thing on the plate be something your kid will eat.
— Double-cook your vegetables. Boil the broccoli today, turn it into pasta sauce tomorrow.
— Save the stale bread in a cotton bag. It becomes soup, stuffing, crumbs, cake.
Real cooking, from three generations of home cooks in one Tuscan kitchen. And last week, she came out with her newest cookbook Vegetables The Italian Way. We love it! Read the full Order Up! interview at our 🔗 Link in Bio #linkinbio https://onepotato.substack.com/p/giulia-scarpaleggia-interview
.
.
.
.
#chefinterviews #cookbookwriter #italiancooking #JulsKitchen #TuscanCuisine #CountrysideLife

When we spotted this ricotta and broccoli rabe tart in@julskitchen’s brand-new cookbook, Vegetables the Italian Way, we just had to try it.

The filling is a mix of broccoli rabe, leeks, three cheeses, and a ton of fresh herbs. The ricotta is homemade because that’s what we do. And the dough goes in the fridge the night before so it rolls out easy the next day.

And don’t worry. Lattices look terrifying. They’re actually quite easy. And they earn you the awe of all your guests. 🌿

This tart is total perfection. Now we want to make every recipe in the book.

Comment Recipe, and we’ll DM it to you.

@artisan_books

Day three of our April masterclass begins with a light Italian breakfast with leftover biscotti and crostata from the previous days. I’ll be sharing all the menus soon!

It was the promise of spring that made this brioche feel so timely and perfect, infused with orange blossom water and candied orange peel.
I had it for breakfast on the first day, on its own, breathing in its inebriating aroma. I had it with dark chocolate, spread with bitter orange marmalade and with strawberry jam. I sliced it and toasted it when it was eight days old, and kept eating it until the very last slice.
This is a keeper: a dairy free, almost vegan brioche (there are just two tablespoons of honey, which can easily be swapped for agave or maple syrup), made with extra virgin olive oil and oat milk.

👉 Link in bio to read the full piece and get the recipe on @Substack

https://julskitchen.substack.com/p/your-new-favourite-spring-brioche

🇮🇹Italiano nel primo commento

It was the promise of spring that made this brioche feel so timely and perfect, infused with orange blossom water and candied orange peel.
I had it for breakfast on the first day, on its own, breathing in its inebriating aroma. I had it with dark chocolate, spread with bitter orange marmalade and with strawberry jam. I sliced it and toasted it when it was eight days old, and kept eating it until the very last slice.
This is a keeper: a dairy free, almost vegan brioche (there are just two tablespoons of honey, which can easily be swapped for agave or maple syrup), made with extra virgin olive oil and oat milk.

👉 Link in bio to read the full piece and get the recipe on @Substack

https://julskitchen.substack.com/p/your-new-favourite-spring-brioche

🇮🇹Italiano nel primo commento

It was the promise of spring that made this brioche feel so timely and perfect, infused with orange blossom water and candied orange peel.
I had it for breakfast on the first day, on its own, breathing in its inebriating aroma. I had it with dark chocolate, spread with bitter orange marmalade and with strawberry jam. I sliced it and toasted it when it was eight days old, and kept eating it until the very last slice.
This is a keeper: a dairy free, almost vegan brioche (there are just two tablespoons of honey, which can easily be swapped for agave or maple syrup), made with extra virgin olive oil and oat milk.

👉 Link in bio to read the full piece and get the recipe on @Substack

https://julskitchen.substack.com/p/your-new-favourite-spring-brioche

🇮🇹Italiano nel primo commento

It was the promise of spring that made this brioche feel so timely and perfect, infused with orange blossom water and candied orange peel.
I had it for breakfast on the first day, on its own, breathing in its inebriating aroma. I had it with dark chocolate, spread with bitter orange marmalade and with strawberry jam. I sliced it and toasted it when it was eight days old, and kept eating it until the very last slice.
This is a keeper: a dairy free, almost vegan brioche (there are just two tablespoons of honey, which can easily be swapped for agave or maple syrup), made with extra virgin olive oil and oat milk.

👉 Link in bio to read the full piece and get the recipe on @Substack

https://julskitchen.substack.com/p/your-new-favourite-spring-brioche

🇮🇹Italiano nel primo commento

It was the promise of spring that made this brioche feel so timely and perfect, infused with orange blossom water and candied orange peel.
I had it for breakfast on the first day, on its own, breathing in its inebriating aroma. I had it with dark chocolate, spread with bitter orange marmalade and with strawberry jam. I sliced it and toasted it when it was eight days old, and kept eating it until the very last slice.
This is a keeper: a dairy free, almost vegan brioche (there are just two tablespoons of honey, which can easily be swapped for agave or maple syrup), made with extra virgin olive oil and oat milk.

👉 Link in bio to read the full piece and get the recipe on @Substack

https://julskitchen.substack.com/p/your-new-favourite-spring-brioche

🇮🇹Italiano nel primo commento

It was the promise of spring that made this brioche feel so timely and perfect, infused with orange blossom water and candied orange peel.
I had it for breakfast on the first day, on its own, breathing in its inebriating aroma. I had it with dark chocolate, spread with bitter orange marmalade and with strawberry jam. I sliced it and toasted it when it was eight days old, and kept eating it until the very last slice.
This is a keeper: a dairy free, almost vegan brioche (there are just two tablespoons of honey, which can easily be swapped for agave or maple syrup), made with extra virgin olive oil and oat milk.

👉 Link in bio to read the full piece and get the recipe on @Substack

https://julskitchen.substack.com/p/your-new-favourite-spring-brioche

🇮🇹Italiano nel primo commento

It was the promise of spring that made this brioche feel so timely and perfect, infused with orange blossom water and candied orange peel.
I had it for breakfast on the first day, on its own, breathing in its inebriating aroma. I had it with dark chocolate, spread with bitter orange marmalade and with strawberry jam. I sliced it and toasted it when it was eight days old, and kept eating it until the very last slice.
This is a keeper: a dairy free, almost vegan brioche (there are just two tablespoons of honey, which can easily be swapped for agave or maple syrup), made with extra virgin olive oil and oat milk.

👉 Link in bio to read the full piece and get the recipe on @Substack

https://julskitchen.substack.com/p/your-new-favourite-spring-brioche

🇮🇹Italiano nel primo commento

“Be generous when you write recipes. Spend a few extra words. Explain the how and the why. Offer substitutions.” Today my Food Writing students at @ldminstitute had the joy of meeting @julskitchen Giulia Scarpaleggia who walked us through the poetry, science, and politics of recipe writing.

Giulia spoke about the unifying power of the recipes of Pellegrino Artusi, about Ada Boni’s iconic book Il Talismano della Felicità, once gifted to middle-class Italian brides as a wedding present, and her own recipes that are seasonal and tied to everyday Tuscan life.

And the most important ingredient in her kitchen? Stale Tuscan bread. The foundation of so much of this region’s cooking like pappa al pomodoro, panzanella, ribollita. No waste kitchen full of vegetables and variety, unlike the meat and pasta dishes one finds in restaurants. In fact Giulia wrote two books: Cucina Povera and (just released) Vegetables the Italian way. With beautiful photography by her husband and business partner Tommaso @tommyonweb

Grazie mille, Giulia for a generous masterclass in recipe writing.

#FoodWriting #LorenzoDeMedici #LdMFlorence #JulsKitchen #TuscanFood StudyAbroadFlorence RecipeWriting

“Be generous when you write recipes. Spend a few extra words. Explain the how and the why. Offer substitutions.” Today my Food Writing students at @ldminstitute had the joy of meeting @julskitchen Giulia Scarpaleggia who walked us through the poetry, science, and politics of recipe writing.

Giulia spoke about the unifying power of the recipes of Pellegrino Artusi, about Ada Boni’s iconic book Il Talismano della Felicità, once gifted to middle-class Italian brides as a wedding present, and her own recipes that are seasonal and tied to everyday Tuscan life.

And the most important ingredient in her kitchen? Stale Tuscan bread. The foundation of so much of this region’s cooking like pappa al pomodoro, panzanella, ribollita. No waste kitchen full of vegetables and variety, unlike the meat and pasta dishes one finds in restaurants. In fact Giulia wrote two books: Cucina Povera and (just released) Vegetables the Italian way. With beautiful photography by her husband and business partner Tommaso @tommyonweb

Grazie mille, Giulia for a generous masterclass in recipe writing.

#FoodWriting #LorenzoDeMedici #LdMFlorence #JulsKitchen #TuscanFood StudyAbroadFlorence RecipeWriting

“Be generous when you write recipes. Spend a few extra words. Explain the how and the why. Offer substitutions.” Today my Food Writing students at @ldminstitute had the joy of meeting @julskitchen Giulia Scarpaleggia who walked us through the poetry, science, and politics of recipe writing.

Giulia spoke about the unifying power of the recipes of Pellegrino Artusi, about Ada Boni’s iconic book Il Talismano della Felicità, once gifted to middle-class Italian brides as a wedding present, and her own recipes that are seasonal and tied to everyday Tuscan life.

And the most important ingredient in her kitchen? Stale Tuscan bread. The foundation of so much of this region’s cooking like pappa al pomodoro, panzanella, ribollita. No waste kitchen full of vegetables and variety, unlike the meat and pasta dishes one finds in restaurants. In fact Giulia wrote two books: Cucina Povera and (just released) Vegetables the Italian way. With beautiful photography by her husband and business partner Tommaso @tommyonweb

Grazie mille, Giulia for a generous masterclass in recipe writing.

#FoodWriting #LorenzoDeMedici #LdMFlorence #JulsKitchen #TuscanFood StudyAbroadFlorence RecipeWriting

A gluten-free + vegetarian meal I cooked in a recent Tuscan cooking class for Gina and Mary.

- Torta di ceci, Chickpea flour cake, with spring onions and wild fennel
- Fava bean and pecorino salad, with fresh herbs from the garden
- Fagioli all’uccelletto, Stewed cannellini beans with sage, garlic, and tomato paste
- Potato gnocchi with stewed artichokes and pecorino
- Castagnaccio, chestnut cake with apples and rosemary.

A gluten-free + vegetarian meal I cooked in a recent Tuscan cooking class for Gina and Mary.

- Torta di ceci, Chickpea flour cake, with spring onions and wild fennel
- Fava bean and pecorino salad, with fresh herbs from the garden
- Fagioli all’uccelletto, Stewed cannellini beans with sage, garlic, and tomato paste
- Potato gnocchi with stewed artichokes and pecorino
- Castagnaccio, chestnut cake with apples and rosemary.

A gluten-free + vegetarian meal I cooked in a recent Tuscan cooking class for Gina and Mary.

- Torta di ceci, Chickpea flour cake, with spring onions and wild fennel
- Fava bean and pecorino salad, with fresh herbs from the garden
- Fagioli all’uccelletto, Stewed cannellini beans with sage, garlic, and tomato paste
- Potato gnocchi with stewed artichokes and pecorino
- Castagnaccio, chestnut cake with apples and rosemary.

A gluten-free + vegetarian meal I cooked in a recent Tuscan cooking class for Gina and Mary.

- Torta di ceci, Chickpea flour cake, with spring onions and wild fennel
- Fava bean and pecorino salad, with fresh herbs from the garden
- Fagioli all’uccelletto, Stewed cannellini beans with sage, garlic, and tomato paste
- Potato gnocchi with stewed artichokes and pecorino
- Castagnaccio, chestnut cake with apples and rosemary.

A gluten-free + vegetarian meal I cooked in a recent Tuscan cooking class for Gina and Mary.

- Torta di ceci, Chickpea flour cake, with spring onions and wild fennel
- Fava bean and pecorino salad, with fresh herbs from the garden
- Fagioli all’uccelletto, Stewed cannellini beans with sage, garlic, and tomato paste
- Potato gnocchi with stewed artichokes and pecorino
- Castagnaccio, chestnut cake with apples and rosemary.

A gluten-free + vegetarian meal I cooked in a recent Tuscan cooking class for Gina and Mary.

- Torta di ceci, Chickpea flour cake, with spring onions and wild fennel
- Fava bean and pecorino salad, with fresh herbs from the garden
- Fagioli all’uccelletto, Stewed cannellini beans with sage, garlic, and tomato paste
- Potato gnocchi with stewed artichokes and pecorino
- Castagnaccio, chestnut cake with apples and rosemary.

Eggs are probably the ingredient I associate most with Easter, along with foraged greens for a salad. Eggs to start the meal, eggs in our spinach pie, eggs to make fresh pasta, and many eggs broken — schiacciare, in Italian — to make the Easter schiacciata.

This abundance of eggs reflects the natural rhythm of the season, as chickens begin to lay more generously after the long winter months, helped by warmer temperatures and longer light.

That is why I chose these egg yolk tortelli as the main course for an Italian Easter menu, a dish that holds an egg yolk at its centre, delicate and whole, waiting to be broken at the table.

I shared the recipe in today’s newsletter on Substack.

👉 Link in bio to read the full piece, full of links to Easter recipes along with this showstopping recipe.

https://julskitchen.substack.com/p/egg-yolk-tortelli-for-easter

🇮🇹Italiano nel primo commento

Eggs are probably the ingredient I associate most with Easter, along with foraged greens for a salad. Eggs to start the meal, eggs in our spinach pie, eggs to make fresh pasta, and many eggs broken — schiacciare, in Italian — to make the Easter schiacciata.

This abundance of eggs reflects the natural rhythm of the season, as chickens begin to lay more generously after the long winter months, helped by warmer temperatures and longer light.

That is why I chose these egg yolk tortelli as the main course for an Italian Easter menu, a dish that holds an egg yolk at its centre, delicate and whole, waiting to be broken at the table.

I shared the recipe in today’s newsletter on Substack.

👉 Link in bio to read the full piece, full of links to Easter recipes along with this showstopping recipe.

https://julskitchen.substack.com/p/egg-yolk-tortelli-for-easter

🇮🇹Italiano nel primo commento

Eggs are probably the ingredient I associate most with Easter, along with foraged greens for a salad. Eggs to start the meal, eggs in our spinach pie, eggs to make fresh pasta, and many eggs broken — schiacciare, in Italian — to make the Easter schiacciata.

This abundance of eggs reflects the natural rhythm of the season, as chickens begin to lay more generously after the long winter months, helped by warmer temperatures and longer light.

That is why I chose these egg yolk tortelli as the main course for an Italian Easter menu, a dish that holds an egg yolk at its centre, delicate and whole, waiting to be broken at the table.

I shared the recipe in today’s newsletter on Substack.

👉 Link in bio to read the full piece, full of links to Easter recipes along with this showstopping recipe.

https://julskitchen.substack.com/p/egg-yolk-tortelli-for-easter

🇮🇹Italiano nel primo commento

Eggs are probably the ingredient I associate most with Easter, along with foraged greens for a salad. Eggs to start the meal, eggs in our spinach pie, eggs to make fresh pasta, and many eggs broken — schiacciare, in Italian — to make the Easter schiacciata.

This abundance of eggs reflects the natural rhythm of the season, as chickens begin to lay more generously after the long winter months, helped by warmer temperatures and longer light.

That is why I chose these egg yolk tortelli as the main course for an Italian Easter menu, a dish that holds an egg yolk at its centre, delicate and whole, waiting to be broken at the table.

I shared the recipe in today’s newsletter on Substack.

👉 Link in bio to read the full piece, full of links to Easter recipes along with this showstopping recipe.

https://julskitchen.substack.com/p/egg-yolk-tortelli-for-easter

🇮🇹Italiano nel primo commento

Eggs are probably the ingredient I associate most with Easter, along with foraged greens for a salad. Eggs to start the meal, eggs in our spinach pie, eggs to make fresh pasta, and many eggs broken — schiacciare, in Italian — to make the Easter schiacciata.

This abundance of eggs reflects the natural rhythm of the season, as chickens begin to lay more generously after the long winter months, helped by warmer temperatures and longer light.

That is why I chose these egg yolk tortelli as the main course for an Italian Easter menu, a dish that holds an egg yolk at its centre, delicate and whole, waiting to be broken at the table.

I shared the recipe in today’s newsletter on Substack.

👉 Link in bio to read the full piece, full of links to Easter recipes along with this showstopping recipe.

https://julskitchen.substack.com/p/egg-yolk-tortelli-for-easter

🇮🇹Italiano nel primo commento

Eggs are probably the ingredient I associate most with Easter, along with foraged greens for a salad. Eggs to start the meal, eggs in our spinach pie, eggs to make fresh pasta, and many eggs broken — schiacciare, in Italian — to make the Easter schiacciata.

This abundance of eggs reflects the natural rhythm of the season, as chickens begin to lay more generously after the long winter months, helped by warmer temperatures and longer light.

That is why I chose these egg yolk tortelli as the main course for an Italian Easter menu, a dish that holds an egg yolk at its centre, delicate and whole, waiting to be broken at the table.

I shared the recipe in today’s newsletter on Substack.

👉 Link in bio to read the full piece, full of links to Easter recipes along with this showstopping recipe.

https://julskitchen.substack.com/p/egg-yolk-tortelli-for-easter

🇮🇹Italiano nel primo commento

Eggs are probably the ingredient I associate most with Easter, along with foraged greens for a salad. Eggs to start the meal, eggs in our spinach pie, eggs to make fresh pasta, and many eggs broken — schiacciare, in Italian — to make the Easter schiacciata.

This abundance of eggs reflects the natural rhythm of the season, as chickens begin to lay more generously after the long winter months, helped by warmer temperatures and longer light.

That is why I chose these egg yolk tortelli as the main course for an Italian Easter menu, a dish that holds an egg yolk at its centre, delicate and whole, waiting to be broken at the table.

I shared the recipe in today’s newsletter on Substack.

👉 Link in bio to read the full piece, full of links to Easter recipes along with this showstopping recipe.

https://julskitchen.substack.com/p/egg-yolk-tortelli-for-easter

🇮🇹Italiano nel primo commento