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Giulia Scarpaleggia  Food writer & photographer | Born & bred in Tuscany | Cooking classes | Author of 5 cookbooks | in love with @tommyonweb | #SavBlogAwards Finalist '17


Do you see that smile? That's because of food, shared and eaten, because of friends who make your life richer, because of @tommyonweb, as we are a great team in life and at work!

Home made pici with a rich red wine, onion and sausage sauce were the star of today's cooking class at Latteria Studio in Rome, along with pappa al pomodoro, stewed green beans, baked bread with pecorino and truffle butter and latte alla portoghese, a sort of Tuscan creme caramel with a subtle lemon and coffee flavour. A huge thank you to @alicekiandra.adams for having us in such a perfect location and to all the participants who helped us to feel at home, even in a different city. You feel family and long time friends with people you just met when you can share a bowl of hand rolled pasta and pass on the cheese to grate on top. Rome, we'll be back to bring some more Tuscan food! [📸 by @tommyonweb ]

The first time I had the chance to visit Rome I was twelve, it was a school trip with my favourite teacher and I was completely struck by the idea of walking on the same paved roads where Giulio Cesare or Augusto has walked thousands of years before. Yesterday, in Rome for today's cooking class at Latteria studio, I realised that I am still in awe in front of the Roman colours - red, ochre, yellow and oranges. I could admire for hours the Roman maritime pine trees, tall trees stretching their branches to the sky, and I am still emotionally touched by the historical traces of a gone-by era. Add a group of friends, a prop shop heaven, a stop by the Antico Forno Roscioli, a dinner in a typical osteria in Trastevere and you have the perfect Roman day!

What Monday morning looks like when you have an exciting week ahead: first an assignment on chestnuts, which will give us plenty of food to share, then a trip to Rome to visit some friends and a Tuscan cooking class at Latteria Studio, then back home for some more writing, another market cooking class and on Saturday a food writing workshop in Florence. Busy busy but so rewarding. I should find time to develop a new project and time to exercise, but I am so lazy that this goes automatically at the bottom of my to-do list! 😱 how do you keep all the pieces together?

Let it be Sunday morning, let it be calm and slow. A moka on the stove, permeating the house with the smell of coffee, soft muffled chats over a fragrant croissant, the plans for the day ahead, which will include a family lunch, some reading and writing and hopefully a short walk. Let it be Sunday. What can not be missed in your perfect Sunday? For me is a rich breakfast and extra cuddles with Tommy and Noa.

Last year @domenicacooks stopped here for the first time on her way to Abruzzo. She was with her family, I was slightly anxious to have her sitting at my table, as we’ve been following each other on Social Media for years. I studied a menu which could in the same time impress and make them at ease. This year she stopped by again, but it was like having family for lunch. I just put together the leftovers of a morning shooting for a magazine and a simple bread pudding cake. We relaxed over canederli, sausages and vegetables, planning another get togheter. Now that the light is fading and a thunderstorm is approaching I cut another slice of this cake and brewed me a tea, as I feel the urge to call this a week. I’ll be thinking about this cake, as I slightly changed the recipe you can find on the blog. Now it is dense and moist like in a pudding, with a nice crust given by a sprinkle of sugar and an intense chocolate flavour. I also added a handful of raisins soaked in vermouth for good measure. How do you like to make your bread pudding cake? I guess I have just embarked in a quest to bake the perfect bread pudding cake!

I remember the first time I went to @obicamozzarellabar in Florence: it was a few years ago, one of the first dates with @tommyonweb. I was excited, both for the chance to spend some time in such a beautiful location with him and for the outstanding food. Then I watched one of the Netflix episodes of Chef's Table and I discovered that a night spent at Obicà in Rome influenced Nancy Silverton, who later opened Osteria Mozza in LA with Mario Batali and Joe Bastianich. Yesterday night, in a week when Summer stretches towards Autumn, we were invited at Obicà in Florence. We went there with some friends to celebrate three birthdays that we had missed over the months. We shared food, memories of the holidays and plans for the new season over tastings of mozzarella, fried zeppole and two seasonal pizzas. I could not decide which one I liked better, so I had a double serving of both: stracciatella, olive taggiasche and the freshest pesto or a more seasonal prosciutto, stracciatella and figs, which one would you choose? #foodtoshare #obica

A large scarf or a soft shirt is all you need in these first days of autumn, and you can still sit outside in the early morning sun to enjoy a hearty breakfast which will make you go for hours. Fresh fruit, a fruit juice, an intense black coffee and maybe a slice of grape schiacciata are enough to tempt you to sit down and share this breakfast with us? #ognimattinabuondi [sponsored]

The smell of olive oil and lemon was inebriating while the cake was baking in the oven. I could barely resist its moist crumb of apples and blueberries as I was swiftly taking this photo. Now the cake is neatly packed and rests in the back seat as we're driving in a September Tuscan countryside with Robbie Williams signing at the radio. We're heading to @il_canto_del_maggio for a late summer aperitivo to celebrate #mercatiintoscana. You can find the recipe for this cake in the book. For the moment it is just available in Italian, but don't despair, an English version is on its way for next Spring!

Oh the colours at the weekly market! Tomatoes are slowly giving up to cabbages and root vegetables, plums are rocking the scene, igniting memories of spices and cakes, grapes are sensually displayed, as this is the moment to bake them into a sticky sweet focaccia. Today local fichi d'India, prickly pears, appeared on my friends' stall, so bright and warm I could not resist. How would you eat them? Straight as they are? Combined with something? Tell me as I have no idea of how to make them justice!

The eggplants, which I have grilled for months, their smoky scent a constant presence in every dinner in the garden, now become something to cherish and enjoy, as you can see the end of their season on the horizon. Though here it comes again, the desire to cook something more structured, to turn on the oven, to mop a rich sauce with a piece of bread. So I cook meatballs with tomato sauce, with roasted eggplants inside. How do you make meatballs now, in between Summer and Autumn? You can find my recipe today on the blog, just follow the link in bio.

Memories of a past weekend with friends, lived suspended between Summer and Autumn. The light after the sudden storm that put an end to the August heatwave was already distinctly different. I could read there a nostalgia that perfectly reflected what I was feeling inside. A warm spiced tea welcomes the cooler nights. Now just give me a book and a blanket and I can call this a day. The new week will be brimming with classes, events and friends, but now let me just enjoy this calm for a little bit more.

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