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Jan 12, 2025 | 
newromantimes.substack.com | Laura Itzkowitz |Giulia Scarpaleggia
I first encountered ’s writing through the Substack network, but she has been writing about food for more than 15 years. Her newsletter, , was born as the next incarnation of her award-winning blog Juls Kitchen, which contains an archive of more than 700 recipes, many of which have been featured in her six cookbooks. The newest one, Cucina Povera, which features beautiful photographs by her husband Tommaso, is a constant source of inspiration rooted in Italy’s peasant cooking.
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Jan 12, 2025 | 
newromantimes.substack.com | Laura Itzkowitz |Giulia Scarpaleggia
Perched on a cliff overlooking the turquoise Tyrrhenian Sea, Tropea is still under-the-radar for international travelers, but it’s a summer playground for Italians. Marco and I visited last summer on a road trip through Puglia and Calabria and were utterly enchanted by it. The town is famous for its beautiful beaches and its prized red onions, which have a more delicate flavor than normal onions. I’d been curious about Calabria for years, but didn’t really know where to go.
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Aug 14, 2024 | 
giadzy.com | Giulia Scarpaleggia |Lish Steiling |Coral Sisk |Melissa Puppo
PREP: 15 MIN COOK: 40 MIN PREP: 10 MIN COOK: 12 MIN PREP: 15 MIN COOK: 60 MIN PREP: 10 MIN COOK: 10 MIN PREP: 15 MIN COOK: 120 MIN PREP: 10 MIN COOK: 12 MIN PREP: 20 MIN COOK: 35 MIN PREP: 270 MIN COOK: 15 MIN PREP: 20 MIN COOK: 10 MIN
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Nov 3, 2023 | 
bakefromscratch.com | Brooke Bell |Enrica Monzani |Giulia Scarpaleggia |Stephanie Steele
From Piemonte in the north to Liguria and Toscana, here are must-visit places, baked items to taste, and recipes to try at home. By Brooke Bell, Enrica Monzani, and Giulia ScarpaleggiaPride. Care. Passion. These words best describe the baking and food culture in Italy. In each home kitchen, bakery, restaurant, market, and food shop we visited, there was pride, care, and passion. Pride of place and tradition, care of ingredients, and passion for process and making people happy through food.
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Nov 1, 2023 | 
appetitomagazine.com | Giulia Scarpaleggia
In her new cookbook, Cucina Povera, Giulia Scarpaleggia explores "The Italian way of transforming humble ingredients into unforgettable meals," as the subtitle puts it. Here, she explains the process of creating an Apulian dish of mussels, potato, and rice gratin (Tiella di patate, riso, e cozze). Pick up the book for her inspiring recipes as well as for her husband Tommaso Galli's evocative photography.
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Oct 27, 2023 | 
appetitomagazine.com | Giulia Scarpaleggia
In her new cookbook, Cucina Povera, Giulia Scarpaleggia explores "The Italian way of transforming humble ingredients into unforgettable meals," as the subtitle puts it. Here, she recalls a family recipe to put the bounty of sweet peppers to use, stuffing them with breadcrumbs and anchovies for a hearty starter or even a main course. Pick up the book for her inspiring recipes as well as for her husband Tommaso Galli's evocative photography.
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Oct 25, 2023 | 
appetitomagazine.com | Giulia Scarpaleggia
In her new cookbook, Cucina Povera, Giulia Scarpaleggia explores "The Italian way of transforming humble ingredients into unforgettable meals," as the subtitle puts it. She graciously shares her version of an Apulian classic, orecchiette with broccoli rabe, with Appetito. Pick up the book for her inspiring recipes as well as for her husband Tommaso Galli's evocative photography.
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Aug 7, 2023 | 
bakefromscratch.com | Giulia Scarpaleggia |Stephanie Steele
By Giulia ScarpaleggiaS.forno is a cozy bakery with vintage, bohemian vibes that’s located in Oltrarno, one of the most authentic neighborhoods of Firenze (Florence), Italy, not far from the Arno River. It’s been a forno, a neighborhood bakery, for more than 100 years. Angelo, a local baker, baked bread there every morning for 40 years until 2014, when he sold the bakery to Il Santo Bevitore, a restaurant a couple of minutes away from the bakery, for which he was already baking bread.
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Apr 30, 2023 | 
buonadomenica.substack.com | Domenica Marchetti |Giulia Scarpaleggia
I’ve been thinking about 17th century Italian salads. Specifically a salad described by Giacomo Castelvetro in his 1614 book A Brief Account of the Fruit, Herbs & Vegetables of Italy:My first thought after reading this passage was: This could have been written this morning by Alice Waters. My second was: I would like to make this salad. I’ve had Castelvetro’s book out on the kitchen table for the last several weeks.
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Feb 5, 2023 | 
buonadomenica.substack.com | Domenica Marchetti |Emiko Davies |Giulia Scarpaleggia |Danielle Oteri
Although it feels like a just a few weeks to me, a full year has passed since I shared my first recipe here on Substack for my favorite Sunday sauce, and typed out the publication’s purpose: Now that we’ve made that first trip around the sun, I thought it would be nice to pause for a moment and take a look back before we forge ahead into Year 2, which will see us delve deeper into Italian cooking, with more interviews and hopefully many more travel stories.
