Archive - Letters from Tuscany

Inside other people’s pantries

Listen now | A conversation with Melina Hammer on abundance, seasonality, and the ingredients that make us feel at home

Jun 15 • Giulia Scarpaleggia

34:53

When baking feels more like cooking

Simple cakes and desserts for when you miss baking, but not the fuss, plus a recipe for peach olive oil cake

Jun 11 • Giulia Scarpaleggia

May 2026

Three overripe bananas, and a way back to myself

An olive oil banana bread with chocolate and walnuts, and a few thoughts on showing up when the creative spark feels quiet

May 29 • 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

April 2026

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

43:41

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

Vegetables the Italian Way is out. Let's celebrate!

Listen now | It’s here, and it’s yours now.

Apr 14 • Giulia Scarpaleggia

16:23

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