After being asked to define my cooking style, I realised that none of the usual labels — creative, healthy-conscious, rule-breaking — truly fit.

The word I was looking for was simpler: traditional.

In this episode, a natural continuation of the one dedicated to my nonna Marcella, I reflect on the kind of tradition I stand for: one rooted in seasonality, rural knowledge, emotional rituals, and collective memory.

From Carnival sweets to grape focaccia in September, from foraging wild herbs to kneading bread that marks the passing of time, this is the tradition I stand for.

The podcast now lives inside the newsletter on Substack, where you’ll find all the links to the recipes mentioned in this episode and can join the conversation by leaving a comment.

Recipes and dishes mentioned:

- Cenci and frittelle for Carnival

- Pici from Val d’Orcia

- Sicilian biancomangiare

- Castagnaccio

- Tuscan Chickpea flour cake

Nocino

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