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A simple crostata: thank you for the ordinary that becomes extraordinary
It was not supposed to ba a blogpost, it should not even be a studied photo. It was a careless day with friends: it was warm, variable, with the blinding sun of the first spring days. We looked with...
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Occhi di bue, cookies so big you can hold them with two hands
I would tightly hold an occhio di bue with two hands, wrapped in a light and almost transparent paper towel, as if it was a croissant or a sandwich. Occhi di bue, literally ox eyes for their gentle...
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Spongata, a Jewish jam and nut cake from Lungiana, Tuscany
In a few days this blog will turn seven. It all began as a tasty hobby, not it is my job. This is the place where I can write about my life and the last recipes I’ve been enjoying in the kitchen,...
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Summer with Juls’ Kitchen. Peach jam pie
I would have loved a road trip to Scotland or Ireland, possibly with an old fashioned car, visiting manor houses, pubs and tiny fishing villages. A few days in my beloved London would have been great,...
View ArticleBlueberry jam and ricotta crostata from the Tuscan Appennini
We’ve been the champions of the Tuscan staycation this year, working throughout August when almost everyone else was on holidays, carving out weekends and mornings to spend exploring our region or...
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