Lettere dalla Toscana
Cooking with an Italian accent
EP46 - A celebration of Spring in a Tuscan kitchen
0:00
-27:59

EP46 - A celebration of Spring in a Tuscan kitchen

In this episode of Cooking with an Italian Accent we celebrate the spring season, its produce, with asparagus, fresh peas, fava beans and monk’s bears. We celebrate fresh herbs, one of my favourite ingredients in the kitchen, and the magic of foraged wild flowers, like robinia flowers and elderflowers.

This is also the last episode of the first series of Cooking with an Italian Accent. We’ll take a break to work on our cookbook, and we’ll be back during the summer with a special edition, a short collection of 4 episodes to celebrate together the season of
In the meantime, you’ll find us on our blog, on Instagram and you’ll receive updates from us thanks to our newsletter, Letters from Tuscany.

Recipes mentioned in this episode:
- Robinia flower fritters
- Elderflower syrup
- Elderflower panna cotta
- Fried sage leaves
- Pan di ramerino
- Pan co’ santi
- Wild fennel potato salad
- Two recipes with agretti
- Barley risotto with fava beans

Find me online at www.julskitchen.com or on Instagram @julskitchen

Email me at juls@julskitchen.com

Podcast realized by @tommyonweb

1 Commento
Lettere dalla Toscana
Cooking with an Italian accent
Ciao, I am Giulia Scarpaleggia, a Tuscan born and bred country girl, a home cook, a food writer and a photographer. I teach Tuscan cooking classes in my house in the countryside in between Siena and Florence. I’ve been sharing honest, reliable Italian recipes for 10 years now, through my cookbooks and our blog Juls' Kitchen. If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“.