Summary: Subscribe to our newsletter, Letters from Tuscany: <a href="https://julskitchen.substack.com/" rel="noopener">https://julskitchen.substack.com/</a><br>Use this link to get 10% off for 1 year: <a href="https://julskitchen.substack.com/podcast10" rel="noopener">https://julskitchen.substack.com/podcast10</a><br><br>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.<br><br>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 <br>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.<br><br>Join our newsletter here: <a href="https://julskitchen.substack.com" rel="noopener">https://julskitchen.substack.com</a><br><br>Recipes mentioned in this episode:<br>- Robinia flower fritters<br>- Elderflower syrup<br>- Elderflower panna cotta<br>- Fried sage leaves<br>- Pan di ramerino<br>- Pan co’ santi<br>- Wild fennel potato salad<br>- Two recipes with agretti<br>- Barley risotto with fava beans<br><br>Find me online at <a href="http://www.julskitchen.com" rel="noopener">www.julskitchen.com</a> or on Instagram <a href="https://instagram.com/julskitchen/" rel="noopener">https://instagram.com/julskitchen/</a> <br><br>Podcast realized by <a href="https://instagram.com/tommyonweb" rel="noopener">https://instagram.com/tommyonweb</a>
