Giulia Scarpaleggia

I know I’m repetitive, but even after 43 years of living in this corner of Tuscany, I still find myself in awe every morning when I open the shutters.
Fall and winter, in particular, lend a special grace to the countryside, bathing it in a light that feels almost magical.

A baking sheet in the foreground with pici pasta noodles laid out, while I hold a noodle over a metal bowl

Sunday supper week 14: my first time making pici pasta! Used the recipe from Cucina Povera by @julskitchen.bsky.social. Reminiscent of what we enjoyed in Tuscany over the summer

Pici and gnocchi, love them both!

oh really? thank you so much Ellie, I hope you will enjoy cooking from it!

Walking at dusk to clear my mind after a day of recipe writing.

Taralli, Ring-Shaped Crackers with Fennel Seeds Taralli represent the rural essence of Puglia: very simple ingredients, ancient gestures, and traditional skills create one of the most appreciated snacks of Italy

Unlocking this post from the newsletter archive with an addictive recipe for taralli. Go make them for an aperitivo or for the upcoming family gatherings!

julskitchen.substack.com/p/taralli-ri...

Happy to find you here!

Ciao Mardi!

I had to Google chinchin, but now I am hungry!

Same here, I’m clueless, but curious!

Ciao Roysa!

Ciao Domenica! Thank you so much!

Hello Bluesky! I’m new here!
Follow me for Italian regional #recipes with a focus on #tuscan #food. I also teach Tuscan cooking classes and love #foodwriting.
Also searching for new interesting food profiles to follow!