Cooking with an Italian accent

There 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/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

After 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 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Today 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 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

In this podcast, they celebrate the citrus season and discuss how to incorporate citrus fruits into meals. They also explore the versatility of citrus fruits in desserts and share tips on drying orange zest. Additionally, they recommend two books about citrus fruit and introduce the word of the day, 'marmalata'.

In this podcast, Samin Nosrat, the author of 'Salt, Fat, Acid, Heat', discusses the importance of understanding cooking techniques and how her book helped the speaker gain confidence in their cooking style. They explore the significance of salt in cooking, how it enhances flavors, and share insightful quotes from the book. The podcast also highlights the importance of using salt, fat, acid, and heat in cooking, providing guidance on finding additional recipes and information.

Reflecting on past failures with goal-setting, the speaker discusses the effectiveness of choosing a word for the year ahead. They share their word for 2020: intentionality. The hosts reflect on how intentionality guided their choices and actions in the past year. They explore the challenges of balancing creativity as self-employed creatives. The podcast also dives into the significance of intentionality in various aspects of life, from writing to free time.

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 realized by https://instagram.com/tommyonweb This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

Nigel Slater, cookbook author, discusses his favorite Christmas cookbook, The Christmas Chronicles. They talk about beloved recipes, heartwarming stories, making a Christmas cake, enjoying a rose pumpkin dish, and sharing quotes and information about the podcast.

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 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

In this podcast, the speaker discusses the charm and flavor of overcooked vegetables in Italian cuisine. They share childhood memories of cooking French beans and broccoli, and provide recipes for pasta with broccoli and Romanesco. The speaker also explores cooking vegetables in Italian cuisine, including side dishes and a call to action for cooking classes.