Cooking with an Italian accent

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10One of the few positive aspects of this eternal lockdown is that I had the chance to learn new recipes and techniques. Usually, I am too busy trying to respect deadlines, juggling cooking classes and assignments, so I just play it safe.Week after week, I cook those old reliable recipes that are part of my cooking repertoire. Comfort comes from repeating a ritual, a set of flavours.But where is the excitement of learning a new dish? Of discovering a new technique?This feeling of excitement and adventure probably is not shared by everyone who is approaching cooking for the first time. If you have to learn to cook as an adult, because your family was not very much into cooking, or because you discovered this curiosity towards food just at a later stage, you might have the same question in mind: and now, how do I learn to cook?Being also a cooking class teacher, I’m often asked to share my tips on how one learns to cook. And this is the theme of today’s episode, where you will find also some tips from friends who are cooking class instructors and food writers.Our virtual Tuscan cooking course on Udemy: https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27 On the blog:- Citrus pound cake https://en.julskitchen.com/dessert/cakes-pies/citrus-pound-cake - Easy tomato sauce https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tomato-sauce - Spezzatino, beef stew https://en.julskitchen.com/main/meat/florentine-beef-stew - Peposo, red wine and black pepper beef stew https://en.julskitchen.com/tuscany/black-peppercorn-beef-stew-peposo - Tuscan ragù https://en.julskitchen.com/first-course/pasta-first-course/my-tuscan-ragu - Carbonara https://en.julskitchen.com/first-course/pasta-first-course/artichoke-carbonara - Focaccia https://en.julskitchen.com/tuscany/tuscan-schiacciata-with-walnuts Listen also our episode about a Tuscan pantry here: https://en.julskitchen.com/podcast/episode-23-a-tuscan-pantry Thanks to:- Enrica Monzani @asmallkitcheningenoa- Paola Bacchia @italyonmymind- Domenica Marchetti @domenicacooks- Judy Witts Francini @divinacucinaTwo very useful online tools to convert grams to cups:- Grams To Cups Conversions: https://www.gourmetsleuth.com/conversions/grams/grams-to-cups-conversions- Baking conversion tools: https://www.weekendbakery.com/cooking-conversions/ Find me online at

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10I didn’t think my way of cooking would change much during the lockdown. I thought I was already quite organised, with a well-stocked pantry, responsible in using my ingredients and leftovers and creative when it comes to improvising. Yet, in more than a month of lockdown, I noticed some changes that made me reflect on my approach to cooking.First of all, now I am cooking mainly for the two of us: this is the first time since we’re together, it feels very intimate.In this episode, we will talk about how I reorganized my pantry and my freezer, about the importance of planning ahead and focusing on what you have, rather than on what you are missing, with recipes along the way.I’d be curious to know if the lockdown changed your way of cooking and of organizing your pantry, fridge and freezer, which are the recipes you’re making more often and if you’ve learnt something new.Our virtual Tuscan cooking course on Udemy: https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27 On the blog:- Semolina gnocchi: https://en.julskitchen.com/first-course/roman-style-semolina-gnocchi - Spinach and ricotta pie: https://en.julskitchen.com/vegetarian/torta-pasqualina-my-mums-spinach-and-ricotta-pie - Spinach and ricotta ravioli: https://en.julskitchen.com/tuscany/spinach-ricotta-tortelli - Pappa al pomodoro: https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro - Pasta with tuna sauce: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna-sauce Listen also our episode about a Tuscan pantry here: https://en.julskitchen.com/podcast/episode-23-a-tuscan-pantry 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/Podcast realized by https://instagram.com/tommyonweb

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10There are two different aspects of comfort food: on one side, there’s the food that gives you comfort and pleasure when you eat it, like pappa al pomodoro, on the other side, the many foods that give you solace, a respite from the news, from heavy thoughts, from comparison, when you cook them: just think about bread.In this episode, we will explore different comfort foods, related to childhood memories or to personal achievements, from pappa al pomodoro to chicken meatballs, from rice pudding to risotto.I think comfort food is also extremely influenced by culture, as often we tend to consider comforting what we know better. That’s why I asked a few friends from all over the world to share with us which is their favourite comfort food. It will be like travelling from country to country, through the best and most comforting foods. Get ready to be hungry.On the blog:- Pappa al Pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro - Chicken meatballs: https://en.julskitchen.com/main/meat/chicken-and-potato-meatballs - Rice pudding: https://en.julskitchen.com/dessert/rice-pudding-with-roast-quinces - Risotto: https://en.julskitchen.com/first-course/rice-cereals/pumpkin-risottoThanks to:- Helen & Billie: https://www.instagram.com/miakouppa/ - Myriam: https://www.instagram.com/the_food_sister/ - Irina: https://www.instagram.com/irina.r.georgescu/ - Asha: https://www.instagram.com/ashafsk/ - Erny: https://www.instagram.com/ernythamrinyoga/ - Jenny: https://www.instagram.com/jlinford/ - Sarka: https://www.instagram.com/sarkababicka/ - Juliana: https://www.instagram.com/julianalopezmay/ - Costanza: https://www.instagram.com/cosnutritionist/

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10After 11 years of blogging, a love born by stirring a ciambellone on a kitchen stool with mum, 5 cookbooks, a podcast, countless projects never launched or lost along the way, and numerous dreams kept among the pages of a notebook, I keep asking myself what is food for me.I haven’t grown tired of writing recipes. For a while, I wondered if it was enough, if I wasn’t dumbing down a topic bigger than me. Then I realised that food is enough for itself and, at the same time, it crosses borders.Food has been an instrument of personal growth and self-affirmation, a lens through which I could discover the external world and explore my inner universe, sometimes all the more complex and multifaceted.Food is tradition: I better understood who I am through traditional recipes, those from Tuscany and those from Basilicata, where the southern branch of my family is from.Food is discovery. The work of food is a craftsman’s job, in which you progress with small steps, with perseverance, with a clear attention to beauty and detail. Craft is humble, more tangible than art, but it retains a human warmth, dedication and commitment. What is food for you? Does it have a special meaning, or a value? Or is it more related to planning, or enjoying? Is it a way to release your stress, or to affirm yourself? Or both, as in my case?On the blog:- Ciambellone: https://en.julskitchen.com/dessert/cakes-pies/a-tuscan-bundt-cake - Crostata: https://en.julskitchen.com/dessert/cakes-pies/whole-wheat-crostata-with-lemon-marmalade - Pappa al pomodoro: https://en.julskitchen.com/first-course/soup/best-pappa-al-pomodoro - Grandma’s lasagne: https://en.julskitchen.com/first-course/fresh-pasta/grandmas-lasagne - Meatball pasta bake: https://en.julskitchen.com/first-course/pasta-first-course/meatball-pasta-bake - Calzoncelli: https://en.julskitchen.com/dessert/cookies/calzoncelli-chocolate-almond-christmas-cookies 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/Podcast realized by https://instagram.com/tommyonweb

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10Today buying good quality chestnut flour can be difficult, and it is certainly more expensive than it used to be. A good local organic stone ground wheat flour costs about 2€ a kilo. If you want to buy an organic, stone ground chestnut flour made with local chestnuts, that flour can cost from 10€ up to 15€ a kilo! It used to be the flour of poor people, of those who could not afford, or get hold of, wheat flour, and now it is considered a delicacy, as it is a gluten free flour, very nutrituous, rich in fibers, minerals and vitamins.Yet, chestnut flour is one of the most fundamental ingredients of the cucina povera, the peasant cooking, of the Tuscan mountains, from Garfagnana and Lunigiana, through the Appennino Pitoiese, down to Mugello and Mount Amiata, basically the whole mountain right side of Tuscany, from north to south.In today’s episode, we will explore the local traditions and recipes related to chestnuts and chestnuts flour, from bread to pasta, to castagnaccio and necci.Discover more stories and recipes in my latest cookbook "From the Market of Tuscany": https://en.julskitchen.com/cookbooksOn the blog:- Castagnaccio: https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake- Necci: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes- Pecorino and chestnut risotto: https://en.julskitchen.com/first-course/rice-cereals/pecorino-and-chestnut-risotto- Potato, porcini and chestnut soup: https://en.julskitchen.com/first-course/soup/potato-porcini-and-chestnut-soup 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/Podcast realized by https://instagram.com/tommyonweb

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10Today I am here to celebrate the citrus season, with their brightness, the joy they add to cold winter days, the liveliness they lend to rich dishes, or the depth of flavour they give to the simplest salads. In this episode, I’m sharing how I use them, when I’m not munching on clementines directly from a paper bag coming home from the market, juicing oranges and bergamots in the morning, or zesting a lemon in a cake batter.You’ll find recipes for fresh dressings for pasta, like lemon tagliolini, recipes for your main courses, from beef skewers to guinea fowl with orange and roasted sea bream with lemons and bergamots, many side dishes and, of course, plenty of desserts. Last but not least, preserves: marmalade, which is the first preserve I make every year, changing from time to time the citrus fruit ratio, and candied orange and citron peels.On the blog:- Lemon tagliolini: https://en.julskitchen.com/first-course/fresh-pasta/fresh-lemon-tagliolini- Rabbit ragù: https://en.julskitchen.com/first-course/pasta-first-course/rabbit-ragu - Mediterranean chicken salad: https://en.julskitchen.com/main/meat/mediterranean-chicken-salad- Orange and pancetta Guinea fowl: https://en.julskitchen.com/main/meat/orange-pancetta-guinea-fowl- Beef skewers with orange and lemon marinade: https://en.julskitchen.com/seasonal/winter/beef-skewers-with-orange-and-lemon-marinade- Trabaccolara: https://en.julskitchen.com/main/fish/trabaccolara- Blood orange and fennel salad: https://en.julskitchen.com/side/blood-orange-and-fennel-salad - Lemon syrup cupcakes: https://en.julskitchen.com/dessert/lemon-syrup-cupcakes-michelangelos-style- Lemon honey panna cotta: https://en.julskitchen.com/seasonal/winter/lemon-honey-pannacotta-agar-aga- Lemon bundt cake: https://en.julskitchen.com/dessert/cakes-pies/lemon-bundt-cake- Whole wheat crostata with lemon marmalade: https://en.julskitchen.com/dessert/cakes-pies/whole-wheat-crostata-with-lemon-marmalade- Lemon polenta cake: https://en.julskitchen.com/dessert/cakes-pies/lemon-polenta-cake- Chocolate and clementine olive oil: https://en.julskitchen.com/seasonal/winter/chocolate-and-clementine-olive-oil-cake - Schiacciata alla Fiorentina:

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10I learnt to cook from my grandmother, watching her patiently stirring a pot of ragù, or foraging herbs in the fields to make a salad, or an omelette. I learnt to cook because I was hungry for delicious, diverse food: my mum had a basic approach to cooking, which did not include “strange” ingredients such as butternut squash or thyme. She taught me all the recipes that nurture a family, though.I learnt to cook through practice, cooking from cookbooks, from recipes picked up at the market, eavesdropping conversations at the butcher. I learnt the hows, but I did not know the whys.Two years ago, I bought Salt, Fat, Acid, Heat, by Samin Nosrat, and my style of cooking became immediately more confident. It is also a great resource to learn a lot about Italian cuisine and our use of fat – think about extra virgin olive oil – and salt – think about Parmigiano and anchovies.On the blog:- Tagliatelle with pork ragù. Learning to cook again: https://en.julskitchen.com/first-course/pasta-first-course/pork-ragu More about Samin:- her Instagram page: https://www.instagram.com/ciaosamin/- her website: http://ciaosamin.com - more about her book: https://www.saltfatacidheat.com - watch her show on Netflix: https://www.netflix.com/title/80198288 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/Podcast realized by https://instagram.com/tommyonweb

Until a few years ago, come January I would write a list of goals and good intentions. I felt productive, optimist, effective. Within a few months, though, that list would mark the measure of my failures. Now I choose a word that will represent the year I have in front of me, a word that will guide me, help me to make decisions and choose a path to follow. It is much more effective, and kind, to choose a word rather than listing down goals.This year I chose intentionality as my 2020 word.Which is your 2020 word? How do you want to feel this year?Links to articles mentioned in this episode:- Nicole Gulotta. The Benefits of Choosing a Word For the Year—Instead of Setting Goals: http://nicolemgulotta.com/blog/word-for-the-year- My 2018 words: craft and seasonality https://en.julskitchen.com/other/craft-and-seasonality - My 2019 word: simplicity https://en.julskitchen.com/savoury-cakes/butternut-squash-strudel 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/Podcast realized by https://instagram.com/tommyonweb

How would I describe my ideal Christmas? Which are the first words that come to my mind when I think about Christmas?This year, I would pick humble. Humble as the unassuming log that the head of the family would put in the fireplace at Christmas Eve. It would burn slowly, the embers glowing in the dark, until the next day, or sometimes until the new year. Therefore, my ideal Christmas would be also deeply connected to winter and to Nature.I’m also sharing some seasonal Tuscan recipes for a homemade, genuine Christmas feast.The recipes we mentioned in this episode:- Chicken liver crostini: https://en.julskitchen.com/tuscany/chicken-liver-crostini- Tuscan spleen crostini: https://en.julskitchen.com/tuscany/spleen-crostini- Potato tortelli: https://en.julskitchen.com/seasonal/winter/potato-and-pecorino-tortelli-with-my-family- My Tuscan ragù: https://en.julskitchen.com/tuscany/my-tuscan-ragu- Ricotta ravioli: https://en.julskitchen.com/tuscany/how-to-make-ricotta-ravioli- Cocoa cappellacci: https://en.julskitchen.com/seasonal/winter/cocoa-cappellacci-butternut-squash- Grandma’s lasagne: https://en.julskitchen.com/tuscany/grandmas-lasagne- Stuffed pork loin: https://en.julskitchen.com/tuscany/stuffed-pork-loin- Stewed wild boar: https://en.julskitchen.com/tuscany/stewed-wild-boar- Spinach flan: https://en.julskitchen.com/tuscany/spinach-flan- Artichoke flan: https://en.julskitchen.com/side/christmas-side-dishes- Cardoon flan: https://en.julskitchen.com/side/cardoon-flan- Panforte: https://en.julskitchen.com/tuscany/tuscan-panforte-a-spicy-cake-from-siena- Ricciarelli: https://en.julskitchen.com/tuscany/ricciarelli-siena-almond-cookies- Cavallucci: https://en.julskitchen.com/tuscany/cavallucci-typical-tuscan-christmas-cookies- Christmas cake: https://en.julskitchen.com/seasonal/winter/jamie-olivers-christmas-cake - Yule log: https://en.julskitchen.com/seasonal/winter/yule-log 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/Podcast...

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10This is a bonus episode, a small precious gift for you in the days waiting for Christmas. Today I’m going to share with you my favourite Christmas cookbook, Nigel Slater’s The Christmas Chronicles.If you liked the bonus track, there will be more, more books and ideas, in the next months.If you have questions about Italian and Tuscan cooking, just email me at juls@julskitchen.com or join our Facebook Group Cooking with Juls’ Kitchen.Be sure to subscribe on iTunes, Spotify or wherever you are listening to a podcast and share it with your friends, too! You will find all the links to the recipes we mentioned today in this episode show notes.Don’t forget to visit Julskitchen.com for new stories and recipes from Tuscany. Keep reading and keep cooking!

Until a few years ago, when we wanted to be inspired, try new foods and restaurants, breath some fresh air and live an exciting adventure, we would fly to London.In the recent years though, especially after the 2015 Expo, we take a fast train to Milan. In less than 3 hours we’re there from Florence. If you’re planning a trip to Milan, do not miss today’s episode with Myriam Sabolla, a friend, a communication strategist, a food coach and a keen cook. We had a talk about why Milan is the next city you have to visit.Hint: there’s more than fashion and art, and good food is involved.Learn more about Myriam here: https://www.thefoodsister.it Instagram: https://www.instagram.com/the_food_sister/ 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/Podcast realized by https://instagram.com/tommyonweb

Today’s theme is vegetables, but not any kind of vegetables. I am here to praise the charm of overcooked vegetables. Not all vegetables give their best when cooked for long time, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, which can suit pasta dishes, meat and even stand up for itself in a comforting side dish.So, this is how I tend to cook vegetables. What about you? Do you put a quick timer when it comes to cooking your veggies or do you allow them enough time to become buttery and soft?The recipes we mentioned in this episode:- Stewed French beans: https://en.julskitchen.com/side/stewed-french-beans- Pasta with broccoli: https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-broccoli - Tagliatelle with romanesco, anchovies and burrata: https://en.julskitchen.com/first-course/pasta-first-course/tagliatelle-with-romanesco-broccoli 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/Podcast realized by https://instagram.com/tommyonweb

One of the ingredients that has always caused more questions and doubts during my cooking classes is olive oil. I’ve grown up worshipping olive oil as key ingredient in Tuscan cooking, it is still my favourite one. I’ve given for granted uses, good habits and qualities until more and more questions during cooking classes made me pause to reflect.So this is why we decided to dedicate a whole episode to extra virgin olive oil, interviewing Paolo Pruneti from Frantoio Pruneti on the history and qualities of extra virgin olive oil.We’ll answer the following questions:- Which is the difference between extra virgin olive oil, virgin olive oil and olive oil?- How do you produce extra virgin olive oil?- How can I choose a good extra virgin olive oil, if I don’t know the producer?- What is a DOP or IGP and how important is this for a customer?- Extra virgin olive oil and landscape. How many cultivars are in Italy and in Tuscany and what does it mean for the taste?- Extra virgin olive oil and cuisine. Is it safe to cook or fry with extra virgin olive oil?- Is the green extra virgin olive oil the best olive oil?- When do you pick olives?- How long can I use a bottle of extra virgin olive oil?- How many olive oils should I have in my pantry?Remember, the love for extra virgin olive oil is contagious. Be the first one to spread the love of good and authentic extra virgin olive oil in your family and community.Read the archive post on the blog “Why extra virgin olive oil is good for you?”https://en.julskitchen.com/other/why-is-extra-virgin-olive-oil-good Learn more about Pruneti on line:The website: https://www.pruneti.it Pruneti on Instagram: https://www.instagram.com/pruneti/ The Pruneti ExtraGallery on Instagram: https://www.instagram.com/prunetiextragallery/ You can purchase the Pruneti Extra Virgin olive oil online here:https://www.pruneti.it/default?aspxerrorpath=/catalogo/ 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/Podcast realized by https://instagram.com/tommyonweb

If you are passionate about Italian and Tuscan cuisine and want to explore the staple ingredients, if you are about to move on your own and you need to stock up your pantry from zero, or if you, like me, enjoy browsing through the pantries of other people, don’t miss today’s episode.Today we’ll explore a well-stocked Tuscan pantry. Once you define a number of recipes that you love, that are reliable and express your true soul as a cook, work on your pantry. Stock it with the essential ingredients to cook your favourite recipes and to improvise, store your food so that you can control quantities and expiring dates, browse through the jars, bags and cans often, not too leave anything behind. Listen to the episode to discover the 10 unmissable ingredients and a recipe for pasta with anchovies, capers and toasted breadcrumbs.The recipes we mentioned in this episode:- Cecina, torta di ceci, chickpea cake: https://en.julskitchen.com/vegetarian/chickpea-cake-with-carrot-hummus- Chicken liver spread: https://en.julskitchen.com/appetizer/chicken-liver-crostini - Spinach and ricotta ravioli with brown butter and sage: https://en.julskitchen.com/first-course/fresh-pasta/spinach-ricotta-tortelli- Tuscan rub salt: https://en.julskitchen.com/tuscany/tuscany-in-a-jar-salt-with-sage-and-rosemary- Fagioli all’uccelletto, beans and sausages: https://en.julskitchen.com/side/beans-and-sausages- Necci, chestnut pancakes: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes- Castagnaccio, chestnut cake https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes- Passata, tomato purée: https://en.julskitchen.com/preserves/tomato-puree-or-as-we-call-it-the-preserve - Pomarola, tomato sauce: https://en.julskitchen.com/preserves/pomarola-italian-tomato-sauce - Eggs in tomato sauce: https://en.julskitchen.com/tuscany/grandma-mennas-kitchen-tomato-eggs Would you like to share your pantry? Ingredients, jars and cans, your essential ingredients?Snap a picture, or write about it, and share it with me via email, or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging @julskitchen. 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/Podcast realized by https://instagram.com/tommyonweb

This has been the most intense and rewarding cooking class season so far. Today I want to bring you with me during a cooking class. I’ve been teaching Tuscan cooking classes for 8 years now, since I left my 9-to-5 job at the end of 2011. Now it is 5 years that I’ve been working with Tommaso – and one year ago I married him, too! – in this big life project that we call Juls’ Kitchen.Cooking classes are just a part of it, along with recipe development and food photography for magazines and food brands, writing cookbooks, writing a 10-year-old blog and a newsletter, hosting a podcast and so forth. I’ll talk more about these aspects of our job in one of the next episodes, if you are interested, but for the moment I’d love to tell you something more about the cooking classes, or, as we define them, the edible experiences that you can have with us here in Tuscany.Discover the three experience we offer, join us for a market tour or a farm tour, and meet new friends around a kitchen table >> https://en.julskitchen.com/tuscan-cooking-classesThe recipes we mentioned in this episode:- Fresh pasta ravioli: https://en.julskitchen.com/first-course/fresh-pasta/how-to-make-ricotta-ravioli- Pork loin: https://en.julskitchen.com/main/meat/stuffed-pork-loin - Stewed French beans: https://en.julskitchen.com/side/stewed-french-beans- Tuscan bread: https://en.julskitchen.com/bread/how-to-bake-sourdough-tuscan-breadFind 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/Podcast realized by https://instagram.com/tommyonweb