If you’re anything like us, you probably spend a lot of time dreaming about pasta, Tuscan wines, and desserts from the heart of Italy.
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We spent a long weekend in Padova in between Giotto paintings, hearty food, tiny crabs and octopus, Bryan Adams’ concert, churches and Botanical Gardens, ample squares and tiny shops, spritz and rain, elegant pastry shops and food trucks. It has been a good weekend. Now, new week, please be kind. What are you up to this week? We have several photo shootings on our agenda, the first Christmas dinners and hopefully the final draft of our 2019 classes!
A post shared by Giulia Scarpaleggia (@julskitchen) on Nov 25, 2018 at 11:37pm PST
While we can’t always book a plane ticket and go to Florence, we can at least follow food writer and photographer Giulia Scarpaleggia (@julskitchen) on Instagram.
Scarpaleggia, who has written five cookbooks about the gastronomy of her native Tuscany, is constantly sharing mouth-watering photos of the delicious bites of her area.
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When I need comfort in the kitchen, when I need reassurance, when I need to feel I have a slight form of control of how things go, I make home made pasta. Pici are often my go-to pasta. It is probably the simplest fresh pasta you can learn to make, as it only requires two ingredients, flour and water, and no other kitchen appliances but a rolling pin and a pizza cutter, or a good knife. Dress them seasonally, with butternut squash, leeks and pecorino, and you’ll feel like you made it home. #myseasonaltable #foodismyhero . Quando ho bisogno di conforto in cucina, quando mi serve una rassicurazione, quando devo sentire di poter controllare almeno qualcosa, faccio la pasta, e spesso sono i pici. I pici vogliono solo due ingredienti: acqua e farina. Durante i corsi di cucina stupiscono tutti per quando siano semplici e intuitivi: è un po’ come giocare con il didò, nel farli si torna un po’ bambini. Condiscili con verdure di stagione, come per esempio zucca, porri e salsiccia (ok, la salsiccia non è una verdura, lo so…), e sarà come tornare a casa.
A post shared by Giulia Scarpaleggia (@julskitchen) on Nov 28, 2018 at 3:37am PST
There’s no lack of pasta photography, like this shot of a seasonal autumn dish consisting of pici pasta, butternut squash, leeks, and pecorino.
Do you have a sweet tooth? Tiramisu is one of my favorite desserts on the planet, and the photo that Scarpaleggia shared of her family’s tiramisu recipe made my mouth water.
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Every family has its own recipe for tiramisu, undoubtedly one of the most representative Italian desserts, the one that is requested more often during cooking classes, the one I’d gladly eat on a daily basis. This is why I chose to prepare a tiramisu for our first Sunday lunch at home as a married couple, another classic to share with you in collaboration with @googleartsculture for their project 'Find your connections' to celebrate the World Food Day on October 16th. . My tiramisu has to be made with savoiardi, lady fingers, and there must be chunks of dark chocolate to add a crunch and a bitter note. How do you make your tiramisu? You find this recipe on the blog, along with a few tricks to have a perfect tiramisu. . Ogni famiglia ha la sua ricetta per fare il tiramisù, indubbiamente uno dei dolci italiani più rappresentativi, quello che mi viene richiesto più spesso durante i corsi di cucina, quello che potrei tranquillamente mangiare ogni giorno. L’ho scelto per la nostra prima domenica a casa, un altro classico italiano per il progetto 'Find your connections' di @googleartsculture per festeggiare il World Food Day del 16 ottobre. Il mio tiramisù deve avere i savoiardi e un po’ di cioccolato fondente spezzettato. Il tuo? Trovi la mia ricetta di famiglia sul blog.
A post shared by Giulia Scarpaleggia (@julskitchen) on Oct 14, 2018 at 3:01am PDT
No matter where you are, it’s more than possible to get to know Tuscany and its gastronomic delights just by following this fantastic account. Buon appetito !
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What I am really craving now is a messy, colourful, homemade, wood burning oven baked, slightly charred, generously topped spread of pizza. And a bunch of friends to share it with. What are you craving now? And which is your favourite topping for pizza? At the moment, I am partial to butternut squash and guanciale with melting mozzarella. . Quello di cui ho più voglia in questo momento è pizza, tanta, disordinata, colorata, fatta in casa e cotta nel forno a legna, leggermente bruciacchiata, e farcita con generosità. E qualche amico per condividere tutto questo. E te? Di cosa hai voglia in questo momento? E qual è il tuo condimento preferito per la pizza? In questa stagione io sento lo stomaco brontolare al solo pensiero della pizza con crema di zucca e guanciale, e tanta mozzarella filante.
A post shared by Giulia Scarpaleggia (@julskitchen) on Oct 22, 2018 at 10:03am PDT
