Cooking with an Italian accent show

Cooking with an Italian accent

Summary: If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow Cooking with an Italian accent. In each episode, we will talk about traditional food and the memories it stirs up, we will meet friends and producers and we will build up an appetite for Italian food. Visit: www.julskitchen.com Instagram: https://instagram.com/julskitchen/

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  • Artist: Giulia Scarpaleggia
  • Copyright: Copyright Giulia Scarpaleggia

Podcasts:

 Food Markets: what you can buy there | File Type: audio/mpeg | Duration: 1860

Things we talked about in this episode: - Markets of Tuscany, A cookbook - Indoor and historic markets in Tuscany - Weekly markets and what you can buy there - Farmers markets in Tuscany Recipes mentioned in this episode: - Pork loin with pears and pecorino: https://en.julskitchen.com/main/meat/roast-pork-loin-with-pears Markets of Tuscany, A cookbook: https://en.julskitchen.com/other/books/my-new-cookbook I’d love to hear from you: where do you shop? Are you a farmers’ market attendee? When you travel, do you visit food markets? Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode. Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/ Email me at juls@julskitchen.com Podcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio: - Arista con le pere e il pecorino: https://it.julskitchen.com/secondi-piatti/carne/arista-con-le-pere-pecorino La Cucina dei Mercati in Toscana: https://it.julskitchen.com/i-libri/la-cucina-dei-mercati-toscana

 Carnival time. All I love about carnival food. | File Type: audio/mpeg | Duration: 1315

Things we talked about in this episode: Recipes mentioned in this episode: - Cenci: https://en.julskitchen.com/tuscany/carnival-fried-dough-the-tuscan-cenci - Frittelle: https://en.julskitchen.com/tuscany/italian-carnival-rice-fritters - Schiacciata alla Fiorentina: https://en.julskitchen.com/dessert/schiacciata-alla-fiorentina-a-sweet-flatbread-for-carnival - Bomboloni: https://en.julskitchen.com/dessert/bomboloni-the-italian-doughnuts I’d love to hear from you: do you like Carnival? Is there a special treat you always eat? Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode. Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/ Email me at juls@julskitchen.com Podcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio: - Cenci: https://it.julskitchen.com/dolci/cenci-toscani-carnevale - Frittelle: https://it.julskitchen.com/dolci/le-frittelle-di-riso-di-carnevale-siena - Schiacciata alla Fiorentina: https://it.julskitchen.com/dolci/la-schiacciata-alla-fiorentina - Bomboloni: https://it.julskitchen.com/dolci/bomboloni-toscani

 Tuscan bread, the staple of Tuscan cooking | File Type: audio/mpeg | Duration: 1301

Things we talked about in this episode: - The Dinner Sister Podcast https://dinnersisters.com/podcast/2019/2/17/dinnerparty-italian-winter - Pane toscano, or the Tuscan bread made without salt - History and legends - Pane Toscano DOP, the Tuscan Bread disciplinary https://www.qualigeo.eu/en/prodotto-qualigeo/pane-toscano-pdo/ - Tuscan bread as merenda, the afternoon snack - Stale Tuscan bread as the staple of Tuscan cooking Recipes mentioned in this episode: - Pappa al Pomodoro https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro - Panzanella https://en.julskitchen.com/tuscany/tuscan-panzanella-tomato-bread-salad - Minestra di pane https://en.julskitchen.com/first-course/soup/bean-and-bread-soup - Acquacotta https://en.julskitchen.com/tuscany/acquacotta-tuscan-soup - Stuffed chicken https://en.julskitchen.com/seasonal/winter/stuffed-roast-chicken - Bread pudding cake https://en.julskitchen.com/dessert/cakes-pies/bread-pudding-cake I’d love to hear from you: Have you ever baked, or tried, Tuscan bread? Was it a surprise whern you first tried it in Tuscany? Which is your relationship with bread? Is it fundamental for you as for us in Tuscany or is it just something that you happen to eat? Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode. Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/ Email me at juls@julskitchen.com Podcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio: - Pappa al Pomodoro https://it.julskitchen.com/primi-piatti/zuppa/la-mia-migliore-pappa-al-pomodoro-per-lestate - Panzanella https://it.julskitchen.com/primi-piatti/la-cucina-di-nonna-menna-la-panzanella - Minestra di pane https://it.julskitchen.com/primi-piatti/zuppa/la-cucina-di-nonna-menna-la-minestra-di-pane - Acquacotta https://it.julskitchen.com/primi-piatti/zuppa/lacquacotta-maremmana-e-la-minestra-di-sassi - Pollo arrosto ripieno https://it.julskitchen.com/secondi-piatti/carne/pollo-arrosto-ripieno - Torta di pane https://it.julskitchen.com/dolci/torta-di-pane-per-colazione

 Ep. 02 - Becoming Us | File Type: audio/mpeg | Duration: 2050

Things we talked about in this episode: - Becoming us - Michelle Obama and her memoir “Becoming” - Local pig breeds in Tuscany - Cinta Senese https://en.julskitchen.com/first-course/fresh-pasta/cinta-senese-meat-sauce - How to make the perfect roasted pork loin, or “arista” - Samin Nostrat and her book “Salt, Fat, Acid, Heat” https://en.julskitchen.com/other/books/cookbooks-that-work -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.- Recipes mentioned in this episode: - Rustici https://en.julskitchen.com/savoury-cakes/rustici-a-street-food-from-salento - Tuscan rub salt https://en.julskitchen.com/tuscany/tuscany-in-a-jar-salt-with-sage-and-rosemary - Arista https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork - Arista with apples https://en.julskitchen.com/main/meat/roast-pork-loin-with-apples -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.- I’d love to hear from you which is the first dish that you cooked for your better half? Do you have a dish that is important in your relationship? Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.- I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode. Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/ Email me at juls@julskitchen.com Podcast realized by https://instagram.com/tommyonweb -.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.-.- [ITALIANO] Ricette menzionate nell’episodio: - Rustici https://it.julskitchen.com/torta-salata/rustici-leccesi - Tuscan rub salt https://it.julskitchen.com/marmellate/la-toscana-in-barattolo-il-sale-aromatizzato-con-salvia-e-rosmarino - Arista https://it.julskitchen.com/secondi-piatti/carne/arista-con-le-mele - Arista with apples https://it.julskitchen.com/secondi-piatti/carne/arista-con-le-mele

 Ep. 01 - Food memories | File Type: audio/mpeg | Duration: 972

Things we talked about in this episode: - Food memories that shape your life - Bracioline al Pomodoro and the beginning of my love story with food - A ciambellone for breakfast and food as love, connection and family - Upside down pineapple and cherry yogurt cake and food as a safe place - Butternut squash risotto and food as therapy - Gnudi and food as a way to assert yourself - Word of the day: gnudi Recipes mentioned in this episode: - Bracioline al Pomodoro, beef cutlets in tomato sauce https://en.julskitchen.com/main/meat/slices-of-beef-cooked-in-tomato - Ciambellone https://en.julskitchen.com/breakfast/a-marbled-ciambellone-for-breakfast - Yoghurt cake https://en.julskitchen.com/dessert/cakes-pies/citrus-yoghurt-cake - Butternut squash risotto with clams https://en.julskitchen.com/first-course/rice-cereals/butternut-squash-risotto-with-clams - Gnudi https://en.julskitchen.com/first-course/fresh-pasta/tuscan-kale-gnudi I’d love to hear from you which is your most vivid food memory. Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode. Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/ Email me at juls@julskitchen.com Podcast realized by https://instagram.com/tommyonweb [ITALIANO] Ricette menzionate nell’episodio: - Bracioline al Pomodoro https://it.julskitchen.com/secondi-piatti/carne/le-bracioline-al-pomodoro-un-flashback-lungo-uninfanzia - Il dolce allo yogurt https://it.julskitchen.com/dolci/torte-crostate/il-dolce-allo-yogurt - Ciambellone https://it.julskitchen.com/colazione/ciambellone-marmorizzato - Risotto con la zucca e le vongole https://it.julskitchen.com/primi-piatti/riso-primi-piatti/risotto-con-la-zucca-e-le-vongole - Gnudi https://it.julskitchen.com/primi-piatti/pasta-fresca/gnudi-di-cavolo-nero

 Ep. 00 - Why an Italian accent? | File Type: audio/mpeg | Duration: 124

Welcome to Cooking with an Italian accent podcast. Why an Italian accent? Well, I’m pretty sure you can hear it when I talk, and you can taste it when I cook. In each episode, we will talk about traditional food and the memories it stirs up, we will meet friends and producers and we will build up an appetite for Italian food. I will also answer listeners’ questions about Italian and Tuscan cooking. So, if you have a question in your mind, just email me or join our Facebook Group Cooking with Juls’ Kitchen. I’ll answer your questions at the end of each episode. Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/ Email me at juls@julskitchen.com

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