Archive - Letters from Tuscany

A Sunday in Brittany: Butter, Roast Chicken, and the Stories We Share

This week, I’m opening my kitchen to Audrey Le Goff, a fellow food writer from Brittany, France, who brings us a beloved family recipe: her herb-butter…

Jun 11 •

Giulia Scarpaleggia

and

May 2025

A Year in a Tuscan Cooking School: May

In May, the kitchen slowed down, but the flavors, recipes, memories, and stories kept blooming

May 29 •

Giulia Scarpaleggia

A little break and an elderflower cookie recipe

Why I’m stepping away for a moment (but not for long)

May 7 •

Giulia Scarpaleggia

A Year in a Tuscan Cooking School: April

100 students, 10 classes, 4 market visits, and a lot of leftover magic. Come see what spring looked like in our Tuscan cooking school, and discover our…

May 2 •

Giulia Scarpaleggia

April 2025

A taste of Spring and freedom

From the archive | Revisiting a favorite story from the early days of our community, and a rice cake that honors both Easter and Italy’s Liberation Day

Apr 23 •

Giulia Scarpaleggia

How Easter tastes, in my kitchen

From blessed eggs and olive twigs to trays of handmade tortelli, this is what Easter looks like in our kitchen, plus a recipe you can make ahead and…

Apr 16 •

Giulia Scarpaleggia

[VIDEO] A strawberry zuccotto and upcoming kitchen dates

From Florence to Sicily in one spoonful

Apr 14 •

Giulia Scarpaleggia

53:19

A show-stopping Tuscan zuccotto, with a Sicilian twist in the filling

A Springtime dessert that wobbles, surprises, and delights, plus our spring cook-along calendar and tips to master almond milk at home.

Apr 9 •

Giulia Scarpaleggia

On Italian food and identity. Who gets to tell the story?

Inside and outside voices. Seeking a more honest way to talk about Italian food

Apr 2 •

Giulia Scarpaleggia

March 2025

A Year in a Tuscan Cooking School: March

What we cooked, learned, and grew this March—one moka at a time. Plus, the recipe for coffee ricciarelli

Mar 26 •

Giulia Scarpaleggia

We made risotto. Now what about the leftovers?

Watch the replay and learn how to make risotto—two ways—then upcycle leftovers into delicious croquettes.

Mar 18 •

Giulia Scarpaleggia

1:17:42

Live with Flavor of Italy - The food of Tuscany, Lombardy, and Rome

A recording from the live talk we just had with Flavor of Italy and Lolly Martyn

Mar 14 •

Giulia Scarpaleggia

,

Flavor of Italy

, and

1:00:12

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