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julskitchen julskitchen

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Giulia Scarpaleggia  📝 Food writer & photographer 🏡 Born & bred in Tuscany 🍝 Cooking classes 🗺 Workshops and Events 📚 Author of 5 cookbooks


🐗 A messy bowl of pasta with cinghiale in salmì, a stewed wild boar in tomato sauce simmered on the stove for hours, and a pot of cinghiale in dolce forte, a traditional wild boar stewed and seasoned with dark chocolate, candies citron, raisins and pine nuts, for a Saturday that looks like Spring Sunday. We’re getting ready for the snow, hopefully it will happen tomorrow. #myseasonsltable
🐗 Una ciotola di pasta con il cinghiale in salmì, cotto col pomodoro piano piano per ore, e una pentola di cinghiale in dolce forte, una ricetta tradizionale che prevede anche cioccolato fondente, cedro canditi, uvetta e pinoli, per un sabato che sembra una domenica di primavera. Ci prepariamo alla neve, speriamo che domani sia il giorno giusto.

🌱 This is the weekly market in Volterra, one of the markets we enjoyed the most while researching for #mercatiintoscana. The book was published one year ago in Italian, and I am still pinching myself at the idea that in a few months it will be finally available in English! Thank you for all your support! .
🌱 Questo è il mercato settimanale di Volterra, uno dei mercati che più abbiamo amato quando eravamo in giro per la Toscana a fare ricerca per #mercatiintoscana. Il libro è uscito in Italiano un anno fa. Ancora non ci credo, ma in pochi mesi sarà anche finalmente disponibile in Inglese. Grazie per tutto il vostro supporto! Avete già avuto modo di vederlo?

Sometimes I wish I could stop the passing of time. If I could, I would turn every fruit into jam, just to be sure I could have a taste of it, to live again the season and its memories with a spoonful of jam. There is another reason that pushes me to produce jams and marmalades far beyond the amount we could humanly eat. I like to give them away as a gift. Today on the blog a foolproof citrus marmalade recipe that you can make with every citrus fruit you have in the kitchen, and my unconditional love for preserves. You find the link in bio 👆#myseasonaltable

Isn’t it the citrus season right now? A quick break with an herbal tea, a slice of bread stolen from today’s photo shoot, and I’m ready to put down in words my love for this marmalade and its balanced sweet, bitter, fresh and citrussy flavour. You’ll find it tomorrow on the blog. In the meantime, which is your favourite afternoon break? I am partial to bread and jam, though often it is just a fruit and a handful of almonds. #myseasonaltable

I begin Monday and this new week with the increased awareness of the gifts a slow Sunday at home can give you: inspiration from a great book, a clearer look and a relaxed mind and, last but not least, this fragrant whole wheat sourdough bread to slice for breakfast. Which are your goals this week? I want to close a few assignments, read more of the aforementioned book, post my basic marmalade recipe on the blog and, hear hear, go twice to the gym. We’ll check on Friday if I managed to tick a few boxes our of my to do list. And, in the meantime, have a great inspiring week my friends! #myseasonaltable

Four women, a bag of flour and some water, and a few hours later we were feasting on a bowl of pici with aglione sauce, a roasted pork loin with crackling skin and schiacciata alla fiorentina filled wjth whipped cream. A relaxing Saturday spent cooking in the kitchen, just for fun. Then @tommyonweb, the lucky guy, joined us to taste everything! 😅 #myseasonaltable

After jams and marmalades, after liqueurs and compotes, it came the time to make my own candied orange peels and candied citron peels. 🍊Yes, I eat my weight in oranges, so I had to find a way to use the leftover peels. 🍋 Yes, I use tons of candied citrus peels during Christmas, and I love to cut them in strips and cover them with chocolate. 🍊Making your own candied peels cuts down the costs and provides you with the most fragrant peels you’ll ever taste. 🍊Consider having a pot with peels and syrup on the stove for about ten days: the positive side is that your kitchen will smell incredibly fresh and citrussy for days. A new post is up on the blog! #myseasonaltable

May your love be as precious, simple and genuine as a slice of sourdough bread drizzled with your own olive oil. Happy Valentine’s Day friends!

Grandma knocked on my door: are you ready? I called it a day a few hours earlier than usual to knead some sweet dough for cenci, typical Carnival treats. We rolled it paper thin and fried these ‘rags’ until light and blistered, then showered with sugar. Then we sat and had a few cenci. It is a family tradition I don’t want to miss, not for the cenci, but the chats and the moments spent together. #myseasonaltable

Last days of Carnival. I confess I’ve never been a Carnival fan, since when, as a child, mum wanted me to wear my coat over my Carnival costume, how unfair! If there’s one thing I love about this time of the year, though, is the array of rice fritters, cenci, fried paper thin dough, and schiacciata alla Fiorentina, this orange and vanilla scented cake from Florence. I always choose the one filled with cream and custard, as this is Carnival, after all! You can find the recipe in the archive of the blog, if you feel like indulging yourself. #myseasonaltable

Driving to @canto_del_maggio with the chocolate and clementine smell of this cake lingering in the air for a weekend of chocolate experience and talks with friends. This is my favourite chocolate cake, humble, with a moist crumb for the use of olive oil and almond flour. Year after year I make it and love it even more. If you want to fall in love with it, too, get the recipe on the blog, search for olive oil and clementine chocolate cake. Have a sweet weekend everyone! 🍊 #myseasonaltable

Meatball pasta bake: is it a Carnival joke? Apparently, pasta with meatballs is an American invention not belonging to the Italian food tradition. We would normally associate it to Fettuccine Alfredo, Pepperoni pizza (if you order pepperoni pizza in Italy you would get a pizza with peppers, peperoni in Italian), chicken parmigiana (we make eggplant parmigiana, sometimes with zucchini, squash or artichokes, never with chicken!), and garlic bread… Apparently, this dish that is so representative of the Italian-American cuisine, which has been immortalized in the Disney cartoon Lady and the Tramp, cannot boast a Italian birth certificate. Apparently.
To tell the truth, though, I’ve eaten my share of pasta with meatballs since I was a child. What about you? Today on the blog you can learn more about this family dish I developed in partnership with @pastalucianamosconi and get the recipe to recreate a typical nonna’s style bake. Follow the link in bio. #myseasonaltable

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