Letters from Tuscany | Giulia Scarpaleggia | Substack

Welcome to Letters from Tuscany

Welcome! If this is your first time on Letters from Tuscany start here to discover what you can find on this newsletter.

May 15, 2023 • Giulia Scarpaleggia and Tommaso Galli

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, 2025 • Giulia Scarpaleggia

The time of elderflowers and roses

On May’s fleeting abundance, elderflower vinegar, rose-infused vinegar, and the syrup that keeps spring in the pantry a little longer.

May 18 • Giulia Scarpaleggia

A bouquet of asparagus for Mother’s Day

Savouring the fleeting asparagus season with a recipe swap, two spring recipes, and a 40% Mother’s Day offer.

May 9 • Giulia Scarpaleggia and Nicki Sizemore

37:35

Why don't we bake more cookies?

Watch now | Baking with Livia, Domenica Marchetti's pink tozzetti, and a much-needed dose of lightness

May 6 • Giulia Scarpaleggia and Domenica Marchetti

58:30

43:41

Happy, and a little overwhelmed

Life after the book launch: cooking classes, time zones gone wrong, and what we’ve been cooking lately

Apr 30 • Giulia Scarpaleggia

On frittata, and why it matters

Plus, what we will cook in the next cook-along: potato frittata and ribbons of frittata stewed in tomato sauce.

Apr 21 • Giulia Scarpaleggia

Frittata trippata. Frittata cooked in tomato sauce

The ingenuity of the peasant cooking goes the extra mile when the frittata is cut into strips and cooked in tomato sauce.

Apr 21 • Giulia Scarpaleggia

Your new favourite spring brioche

Dairy-free, soft for days, scented with orange blossom and candied orange peel, and perfect from the first slice to the last toast

Apr 9 • Giulia Scarpaleggia

Egg Yolk Tortelli for Easter

A spring pasta with ricotta, wild greens, and a soft yolk at its centre — plus Easter rituals and the joy of breaking it open at the table

Apr 1 • Giulia Scarpaleggia

Steal these ideas from our March cooking classes for your Easter table

Ricotta and fava bean bruschetta | Sabayon tiramisù

Mar 27 • Giulia Scarpaleggia

What I always keep in my pantry for cooking classes

The essential ingredients that make every cooking class possible + my mum’s Tuscan herb salt recipe

Mar 19 • Giulia Scarpaleggia

1:05:38

Replay! A soup and a salad for now

Watch the cook-along replay and learn how to make a fennel, artichoke, and celery salad with bottarga and a fennel and dill soup

Mar 17 • Giulia Scarpaleggia

Come and join Letters from Tuscany community today

cooking school

A Year in a Tuscan Cooking School: December

Cardoons, panforte, and the taste of a Tuscan Christmas

Dec 22, 2025 • Giulia Scarpaleggia

A Year in a Tuscan Cooking School: November

Three menus, ten recipes, and a slow return to the heart of the kitchen.

Nov 28, 2025 • Giulia Scarpaleggia

A Year in a Tuscan Cooking School: October

The new olive oil, chestnuts, and a table full of squash

Nov 3, 2025 • Giulia Scarpaleggia

Juls' Kitchen

julskitchen.com

Our foodblog, where everything started

Follow me on Instagram

Follow me on Instagram

Vegetables the Italian Way

the cookbook that Turn Simple and Fresh vegetables into Extraordinary

Cooking with an Italian Accent

Listen to our podcast

Our Food Writing Course on Domestika

Share Home Recipes with The World

cook along

On frittata, and why it matters

Plus, what we will cook in the next cook-along: potato frittata and ribbons of frittata stewed in tomato sauce.

Apr 21 • Giulia Scarpaleggia

Replay! A soup and a salad for now

Watch the cook-along replay and learn how to make a fennel, artichoke, and celery salad with bottarga and a fennel and dill soup

Mar 17 • Giulia Scarpaleggia

1:05:38

A Tuscan Christmas feast

Celebrating three delicious years of cook-alongs, with festive recipes and a sneak peek into the new year

Dec 16, 2025 • Giulia Scarpaleggia

1:07:01

A slab of panforte and a sticky mess

A festive bake-along recap, a sneak peek at our next cook-along, and a special holiday offer

Dec 12, 2025 • Giulia Scarpaleggia

51:52

The December Cook-Along: twice the festive fun

Bake panforte live with me - a festive preview open to all - then join our Tuscan Christmas feast on Sunday 14th

Dec 9, 2025 • Giulia Scarpaleggia

Postcards

A Postcard from Tuscany’s crystal town

Inside the RCR Crystal Factory: the history, the contemporary innovations, and how they managed to turn crystal into something to use everyday.

Oct 20, 2024 • Tommaso Galli

A Postcard from a Tuscan Food Market

Colors from the peak of summer

Aug 14, 2024 • Tommaso Galli

A postcard from Abruzzo

This year we betrayed Salento to spend a week in a family hotel in Abruzzo

Jul 2, 2023 • Tommaso Galli

Postcard from a garden in spring

After so much rain, Nature is ready to burst and bloom into summer

Jun 18, 2023 • Tommaso Galli

A Postcard from salt mines in Volterra

Volterra's salt is the purest salt in Italy.

Nov 6, 2022 • Tommaso Galli

A Postcard from La Perla del Mare

Ciao, this is Postcards from Tuscany, a section of the main newsletter Letters from Tuscany. Postcards is weekly, free and everyone can leave a comment…

Oct 30, 2022 • Tommaso Galli

A Postcard from the Woods

I don't remember the last time I went mushroom hunting, certainly more than 20 years ago.

Oct 23, 2022 • Tommaso Galli

A postcard from The Uffizi Gallery

Thinking about the last visit we made to the Uffizi Gallery

Oct 17, 2022 • Tommaso Galli