Cooking with an Italian accent

I learnt to cook from my grandmother, watching her patiently stirring a pot of ragù, or foraging herbs in the fields to make a salad, or an omelette. I learnt to cook because I was hungry for delicious, diverse food: my mum had a basic approach to cooking, which did not include “strange” ingredients such as butternut squash or thyme. She taught me all the recipes that nurture a family, though.
I learnt to cook through practice, cooking from cookbooks, from recipes picked up at the market, eavesdropping conversations at the butcher. I learnt the hows, but I did not know the whys.
Two years ago, I bought Salt, Fat, Acid, Heat, by Samin Nosrat, and my style of cooking became immediately more confident. It is also a great resource to learn a lot about Italian cuisine and our use of fat – think about extra virgin olive oil – and salt – think about Parmigiano and anchovies.

On the blog:
- Tagliatelle with pork ragù. Learning to cook again: https://en.julskitchen.com/first-course/pasta-first-course/pork-ragu

More about Samin:
- her Instagram page: https://www.instagram.com/ciaosamin/
- her website: http://ciaosamin.com
- more about her book: https://www.saltfatacidheat.com
- watch her show on Netflix: https://www.netflix.com/title/80198288

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

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This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 word.
Which is your 2020 word? How do you want to feel this year?

Links to articles mentioned in this episode:
- Nicole Gulotta. The Benefits of Choosing a Word For the Year—Instead of Setting Goals: http://nicolemgulotta.com/blog/word-for-the-year
- My 2018 words: craft and seasonality https://en.julskitchen.com/other/craft-and-seasonality
- My 2019 word: simplicity https://en.julskitchen.com/savoury-cakes/butternut-squash-strudel

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 homemade, genuine Christmas feast.

The recipes we mentioned in this episode:
- Chicken liver crostini: https://en.julskitchen.com/tuscany/chicken-liver-crostini
- Tuscan spleen crostini: https://en.julskitchen.com/tuscany/spleen-crostini
- Potato tortelli: https://en.julskitchen.com/seasonal/winter/potato-and-pecorino-tortelli-with-my-family
- My Tuscan ragù: https://en.julskitchen.com/tuscany/my-tuscan-ragu
- Ricotta ravioli: https://en.julskitchen.com/tuscany/how-to-make-ricotta-ravioli
- Cocoa cappellacci: https://en.julskitchen.com/seasonal/winter/cocoa-cappellacci-butternut-squash
- Grandma’s lasagne: https://en.julskitchen.com/tuscany/grandmas-lasagne
- Stuffed pork loin: https://en.julskitchen.com/tuscany/stuffed-pork-loin
- Stewed wild boar: https://en.julskitchen.com/tuscany/stewed-wild-boar
- Spinach flan: https://en.julskitchen.com/tuscany/spinach-flan
- Artichoke flan: https://en.julskitchen.com/side/christmas-side-dishes
- Cardoon flan: https://en.julskitchen.com/side/cardoon-flan
- Panforte: https://en.julskitchen.com/tuscany/tuscan-panforte-a-spicy-cake-from-siena
- Ricciarelli: https://en.julskitchen.com/tuscany/ricciarelli-siena-almond-cookies
- Cavallucci: https://en.julskitchen.com/tuscany/cavallucci-typical-tuscan-christmas-cookies
- Christmas cake: https://en.julskitchen.com/seasonal/winter/jamie-olivers-christmas-cake
- Yule log: https://en.julskitchen.com/seasonal/winter/yule-log

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 are listening to a podcast and share it with your friends, too! You will find all the links to the recipes we mentioned today in this episode show notes.

Don’t forget to visit Julskitchen.com for new stories and recipes from Tuscany.

Keep reading and keep cooking!

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 city you have to visit.
Hint: there’s more than fashion and art, and good food is involved.

Learn more about Myriam here: https://www.thefoodsister.it
Instagram: https://www.instagram.com/the_food_sister/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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? Do you put a quick timer when it comes to cooking your veggies or do you allow them enough time to become buttery and soft?

The recipes we mentioned in this episode:
- Stewed French beans: https://en.julskitchen.com/side/stewed-french-beans
- Pasta with broccoli: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-broccoli
- Tagliatelle with romanesco, anchovies and burrata: https://en.julskitchen.com/first-course/pasta-first-course/tagliatelle-with-romanesco-broccoli

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 qualities of extra virgin olive oil.

We’ll answer the following questions:
- Which is the difference between extra virgin olive oil, virgin olive oil and olive oil?
- How do you produce extra virgin olive oil?
- How can I choose a good extra virgin olive oil, if I don’t know the producer?
- What is a DOP or IGP and how important is this for a customer?
- Extra virgin olive oil and landscape. How many cultivars are in Italy and in Tuscany and what does it mean for the taste?
- Extra virgin olive oil and cuisine. Is it safe to cook or fry with extra virgin olive oil?
- Is the green extra virgin olive oil the best olive oil?
- When do you pick olives?
- How long can I use a bottle of extra virgin olive oil?
- How many olive oils should I have in my pantry?

Remember, the love for extra virgin olive oil is contagious. Be the first one to spread the love of good and authentic extra virgin olive oil in your family and community.

Read the archive post on the blog “Why extra virgin olive oil is good for you?”
https://en.julskitchen.com/other/why-is-extra-virgin-olive-oil-good

Learn more about Pruneti on line:
The website: https://www.pruneti.it
Pruneti on Instagram: https://www.instagram.com/pruneti/
The Pruneti ExtraGallery on Instagram: https://www.instagram.com/prunetiextragallery/

You can purchase the Pruneti Extra Virgin olive oil online here:
https://www.pruneti.it/default?aspxerrorpath=/catalogo/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 ingredients to cook your favourite recipes and to improvise, store your food so that you can control quantities and expiring dates, browse through the jars, bags and cans often, not too leave anything behind.
Listen to the episode to discover the 10 unmissable ingredients and a recipe for pasta with anchovies, capers and toasted breadcrumbs.

The recipes we mentioned in this episode:
- Cecina, torta di ceci, chickpea cake: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus
- Chicken liver spread: https://en.julskitchen.com/appetizer/chicken-liver-crostini
- Spinach and ricotta ravioli with brown butter and sage: https://en.julskitchen.com/first-course/fresh-pasta/spinach-ricotta-tortelli
- Tuscan rub salt: https://en.julskitchen.com/tuscany/tuscany-in-a-jar-salt-with-sage-and-rosemary
- Fagioli all’uccelletto, beans and sausages: https://en.julskitchen.com/side/beans-and-sausages
- Necci, chestnut pancakes: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes
- Castagnaccio, chestnut cake https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes
- Passata, tomato purée: https://en.julskitchen.com/preserves/tomato-puree-or-as-we-call-it-the-preserve
- Pomarola, tomato sauce: https://en.julskitchen.com/preserves/pomarola-italian-tomato-sauce
- Eggs in tomato sauce: https://en.julskitchen.com/tuscany/grandma-mennas-kitchen-tomato-eggs

Would you like to share your pantry? Ingredients, jars and cans, your essential ingredients?
Snap a picture, or write about it, and share it with me via email, or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen.

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 food brands, writing cookbooks, writing a 10-year-old blog and a newsletter, hosting a podcast and so forth. I’ll talk more about these aspects of our job in one of the next episodes, if you are interested, but for the moment I’d love to tell you something more about the cooking classes, or, as we define them, the edible experiences that you can have with us here in Tuscany.

Discover the three experience we offer, join us for a market tour or a farm tour, and meet new friends around a kitchen table >> https://en.julskitchen.com/tuscan-cooking-classes

The recipes we mentioned in this episode:
- Fresh pasta ravioli: https://en.julskitchen.com/first-course/fresh-pasta/how-to-make-ricotta-ravioli
- Pork loin: https://en.julskitchen.com/main/meat/stuffed-pork-loin
- Stewed French beans: https://en.julskitchen.com/side/stewed-french-beans
- Tuscan bread: https://en.julskitchen.com/bread/how-to-bake-sourdough-tuscan-bread

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

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 talk.
Listen to the conversation, learning more about Juliana’s career, her cooking style and the influence Italian food has on the Argentinian cuisine.

Learn more about Juliana here:
Instagram: https://www.instagram.com/julianalopezmay/
Website: https://www.julianalopezmay.com

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe