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Ciao, I am Giulia Scarpaleggia, a Tuscan born and bred country girl, a home cook, a food writer and a photographer. I teach Tuscan cooking classes in my house in the countryside in between Siena and Florence. I’ve been sharing honest, reliable Italian recipes for 10 years now, through my cookbooks and our blog Juls' Kitchen. If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“. Visit: www.julsk ...
 
After being struck by lightning, drowning, healing over a dozen chronic illnesses to include Irritable Bowel Syndrome, Ulcers and Fibromyalgia, Dr. Meg Haworth has combined her twenty years of personal and professional experience to help others heal themselves with food and the power of the mind in the Get Well Soon Podcast Series. Dr. Meg brings you the best authors, doctors and luminaries in the fields of health, nutrition and medicine who offer something you can do right now to help you h ...
 
These podcasts are filled with lots of useful information on safely nourishing your dog from the inside out while you benefit from the outside in! Join the new breed of "chefs" who are creating home prepared meals for their dog everyday or just on weekends! Master Dog Chef Micki Voisard has been speaking on Dog Health for over 15 years. Working with many animal rescues, she created The Healthy Animal Food Program which offered raw meat and vegetable scraps to dogs with serious nutritional ne ...
 
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In today’s episode we’re travelling southward, towards the heel of the boot of the Italian peninsula, Salento. Today’s guest is Nina Gigante, a wellness, food, and travel journalist, and a qualified holistic nutritionist. While we were in Salento to visit Tommaso’s family, I was continuously texting Nina to have advice on where to go, shop, and, gu…
 
In this episode of Cooking with an Italian Accent, we travel to the mountains to visit my friend Vea Carpi. She is a cook, a farmer, a sourdough baker, and passionate about wool. She has a maso up in the Trentino mountains and an agritourism with her family. We are both from Tuscany, but we met there, in her farmstead, where we were greeted as part…
 
In this episode of Cooking with an Italian Accent, as promised, we have a guest that will guide us through one of the most beautiful Italian regions. This region recently filled your imagination with postcard-like maritime views, bowls of trofie al pesto and Vespa rides thanks to the latest Disney Pixar movie, Luca. Today we’ll go to Liguria. Today…
 
This is the first episode of our second season, a special summer edition, a short collection of 4 episodes. In this episode of Cooking with an Italian Accent I switched role and asked our friend Valentina Dainelli, known on line as ToomuchTuscany, to be the host of this conversation: I felt it would have been much more interesting for you than list…
 
In this episode of Cooking with an Italian Accent we celebrate the spring season, its produce, with asparagus, fresh peas, fava beans and monk’s bears. We celebrate fresh herbs, one of my favourite ingredients in the kitchen, and the magic of foraged wild flowers, like robinia flowers and elderflowers. This is also the last episode of the first ser…
 
In this episode of Cooking with an Italian Accent I’m going back over our past 12 years of blogging, and I’ll share with you the reasons why we still believe in blogs, and why we love it so much. I’m also sharing my tips to maintain a long-term relationship with your blog: - Write about something relevant for you. - Be authentic. - Show up consiste…
 
In this episode of Cooking with an Italian Accent I’m sharing why I love risotto, and why I find it is a therapeutic recipe. When making risotto, let your senses guide you. Risotto is also a perfect example of the physical theory of everyday cooking, The Time-Work Continuum, shared by Mark Bittman in 2014. I’m also sharing the recipe for a seafood …
 
From the last episode of this podcast, a few things have changed. Summer has gone, leaving space to a bright, mild Tuscan autumn, and now it is winter, well, it’s Christmas in a few hours. On August, the 28th, we welcomed Livia, our baby girl, into this world. It has been long, exhausting, and emotional beyond words. The old life, the 2019 life, se…
 
Episode 63: Listen to the inspirational story of a Mother's love for her son and how a tragic accident awakened both of them to transform their lives into an extraordinary movement to help awaken others to their true purpose. Soul Coach and founder of Infinite Love, Malka Shivdasani shares her story, her mission, and the powerful transformation she…
 
Episode 62: Do you ever think about how you contribute to the creation of your future? Join Marsh Engle, best-selling author of the Amazing Woman book series and top success strategist as she shares four questions that will change the way you create your future. Marsh Engle shares her personal story of transformation and how it became a global move…
 
Episode 61: Join Dr. Casey and Dr. Morgan Sinclair of Family Health Advocacy as we discuss the complexity of Fibromyalgia. Learn the different types of contributing factors to the formation of the disease, the potential root causes, and what you can do to begin healing from it now. Since Dr. Meg had and healed this disease, she is passionate about …
 
Before a well-deserved pause to welcome our baby girl into the world, and to get used to a completely new life, I’m so happy to share the latest episode of Cooking with an Italian accent, a conversation I had a few weeks ago with Irina Gergescu about her cookbook, Carpathia. I like how she intertwines recipes, traditions and superstitions, like whe…
 
Episode 60: From an early childhood of fleeing from bombs and bullets during world war II to developing the technology used to extract healthy flaxseed oil, Udo Erasmus, health food legend shares the secrets to his success and health in this deep and insightful podcast. Erasmus created one of the most successful empires in health and wellness as th…
 
In today’s episode we’ll be talking in details about the pound cake, known as quattro quarti in Italian. This is probably the cake I make more often, especially in its version made with extra virgin olive oil, the most appreciated during our cooking classes, but also the one I rely on when I don’t have a clear idea on what to bake. The original pou…
 
We reached the 40th episode of our podcast "Cooking with an Italian Accent"! So it's time to celebrate and to recap what we’ve done so far in these 15 months spent together, what you liked the most, why we love this podcast so much and how it perfectly integrates in all that we do. We’ll talk also about who we are, what we like and what is going to…
 
Episode 59: We are in the most challenging times we've ever been in. One of the first things we lose when things get tough is our connection to our hopes and dreams and it's likely the thing we need the most. Join Gina DeVee, internationally renowned inspirational business leader as she shares how we can re-connect with our personal wells of unlimi…
 
Today we are talking about cookbooks. When I was organizing my cookbooks on the bookshelves, I rediscovered some favourites from the past that needed some more love, and realised there are cookbooks that I barely opened after the initial I-desperately-need-this-book enthusiasm. So, I thought I would share some of my favourite cookbooks here on the …
 
Juls’ Kitchen is a family business. Tommaso and I work together to teach classes, develop recipes for clients, taking photos, producing the podcast, and writing the blog and the newsletter, along with cookbooks and articles. It has its highs and lows, but this is our job, and career. We do not have a backup plan, and, to be honest, after the hard w…
 
Episode 58: What is narcissistic abuse? Is it happening to you? Learn what narcissism is, the tactics narcissists use to slowly wear away at everyone closest to them and the patterns they follow that can destroy your life. Join a discussion with Megan Fenyoe, mental health therapist, founder of the You Are Enough movement, and best-selling author a…
 
This is a special episode with a dear friend, Regula Ysewijn. We met in London in 2011, at the Food Blogger Connect, and since then we’ve become best friends, supporting each other through life and work endeavours. Today we’re here to celebrate her new cookbook, Oats in the North, Wheat from the South. This book is Regula’s love letter to British b…
 
One of the few positive aspects of this eternal lockdown is that I had the chance to learn new recipes and techniques. Usually, I am too busy trying to respect deadlines, juggling cooking classes and assignments, so I just play it safe. Week after week, I cook those old reliable recipes that are part of my cooking repertoire. Comfort comes from rep…
 
Episode 57: Most of the planet has been told to go home and wait while an invisible threat called COVID-19 continues to spread. At home, we are encountering all kinds of challenges from our relationships to finances and everything in between. Best-selling author and psychologist, Eilat Aviram talks to Dr. Meg all the way from South Africa where she…
 
I didn’t think my way of cooking would change much during the lockdown. I thought I was already quite organised, with a well-stocked pantry, responsible in using my ingredients and leftovers and creative when it comes to improvising. Yet, in more than a month of lockdown, I noticed some changes that made me reflect on my approach to cooking. First …
 
Episode 56: You're suddenly forced to stay at home with the one who betrayed you to avoid spreading or getting an invisible threat called COVID-19. Each day is a challenge to get through as you're faced with the most uncomfortable feelings you may have ever felt. What do you do? Dr. Debi Silber, founder of the Post Betrayal Institute is here to hel…
 
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 explor…
 
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 …
 
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 pe…
 
Today I am here to celebrate the citrus season, with their brightness, the joy they add to cold winter days, the liveliness they lend to rich dishes, or the depth of flavour they give to the simplest salads. In this episode, I’m sharing how I use them, when I’m not munching on clementines directly from a paper bag coming home from the market, juici…
 
I learnt to cook from my grandmother, watching her patiently stirring a pot of ragù, or foraging herbs in the fields to make a salad, or an omelette. I learnt to cook because I was hungry for delicious, diverse food: my mum had a basic approach to cooking, which did not include “strange” ingredients such as butternut squash or thyme. She taught me …
 
Until a few years ago, come January I would write a list of goals and good intentions. I felt productive, optimist, effective. Within a few months, though, that list would mark the measure of my failures. Now I choose a word that will represent the year I have in front of me, a word that will guide me, help me to make decisions and choose a path to…
 
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 n…
 
This is a bonus episode, a small precious gift for you in the days waiting for Christmas. Today I’m going to share with you my favourite Christmas cookbook, Nigel Slater’s The Christmas Chronicles. If you liked the bonus track, there will be more, more books and ideas, in the next months. If you have questions about Italian and Tuscan cooking, just…
 
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 theme is vegetables, but not any kind of vegetables. I am here to praise the charm of overcooked vegetables. Not all vegetables give their best when cooked for long time, some get soggy and unpalatable, but take French beans, broccoli or cavolo nero. They give up, surrender to the flame and develop a buttery texture and an intense aroma, wh…
 
One of the ingredients that has always caused more questions and doubts during my cooking classes is olive oil. I’ve grown up worshipping olive oil as key ingredient in Tuscan cooking, it is still my favourite one. I’ve given for granted uses, good habits and qualities until more and more questions during cooking classes made me pause to reflect. S…
 
If you are passionate about Italian and Tuscan cuisine and want to explore the staple ingredients, if you are about to move on your own and you need to stock up your pantry from zero, or if you, like me, enjoy browsing through the pantries of other people, don’t miss today’s episode. Today we’ll explore a well-stocked Tuscan pantry. Once you define…
 
This has been the most intense and rewarding cooking class season so far. Today I want to bring you with me during a cooking class. I’ve been teaching Tuscan cooking classes for 8 years now, since I left my 9-to-5 job at the end of 2011. Now it is 5 years that I’ve been working with Tommaso – and one year ago I married him, too! – in this big life …
 
I’ve bene knowing Juliana Lopez May for three years now. She is an Argentinian chef and cooking instructor that every September brings a group of women from South America to Italy, and to our Studio. We spend a day together cooking up a storm and having fun. She is one of the most inspiring women I follow on Instagram, too, as she is generous, she …
 
Sick and tired of not sleeping enough, too much, or unable to fall asleep when you need it most? Join functional naturopath, Beth O'hara, owner of Mast Cell 360 as she discusses Mast Cell Activation Syndrome and how understanding this one thing can help repair your sleep issues. Discover what could be disrupting your sleep. Learn tips you can use r…
 
September as the new January, September with that back to school feeling: a new diary, blank pages, a sharp pencil. September as a month to begin again, a time for new goals, new resolutions. I love September for all these reasons, for the first cooler mornings, for that yellowing light at dusk, for that feeling of having a second chance, a second …
 
Since a June dinner in Val d’Orcia at Villa Pienza, I’ve been making a ricotta crumb cake at least once a week, during cooking classes and when we had friends over for dinner, trying out different combinations of flour, fruit and chocolate. Everyone was impressed when we were making it, but mostly when, at the end of a meal, we had a fat slice acco…
 
Actress and playwright, Amy Marcs shares her story of navigating breast cancer and a double mastectomy and how her one-woman play, Nice Tits, healed her. Learn how she used her inner wisdom to guide her through the tumultuous journey that only a catastrophic diagnosis like cancer can send you on. Listen to the wisdom she has for other breast cancer…
 
This is a special episode inspired by the Siena with gusto foodie guide we recently published for Travel WithGusto. Siena is a medieval city, my university town, the place where we love to go out during the weekend, or for a special midweek dinner. In this episode, I’m sharing with you a list of the 10 food specialties you don’t want to miss when y…
 
Both my mum and my grandma influenced my love for preserving. It would be reductive to describe it as a habit or a hobby; I feel an ancient urge to bottle, can, or preserve whatever the season offers with abundance. It is my personal way to celebrate the passing of seasons: a hymn to seasonality, a respectful homage to the humble produce. Preservin…
 
A chat with Luisa Cipolla of Agriturismo il Rigo, in Val d’Orcia, about one of the most beautiful parts of Tuscany, about life in an agriturismo, food and wild flowers. Recipes mentioned in this episode: - A few photos and a recipe from Il Rigo, coccini di pane e pecorino: https://en.julskitchen.com/appetizer/bread-and-cheese - Pici all’aglione: ht…
 
Recipes mentioned in this episode: - Effortless summer cooking: https://en.julskitchen.com/seasonal/summer/effortless-summer-cooking - French bean salad with hard boiled eggs and olives: https://en.julskitchen.com/salads/french-bean-salad - Pasta with tuna, parsley, basil and capers: https://en.julskitchen.com/first-course/pasta-first-course/pasta-…
 
Recipes mentioned in this episode: Panzanella: https://en.julskitchen.com/first-course/tuscan-panzanella-tomato-bread-salad Caprese: https://en.julskitchen.com/tuscany/tuscan-panzanella Baked eggplants: https://en.julskitchen.com/side/baked-eggplants I’d love to hear from you: how do you face a heatwave? Do you cook or you just avoid it as long as …
 
Before listening to this episode, be sure to have these ingredients in your pantry, as we’ll cook together: -500 ml (2.11 cups) fresh whole milk -1/2 vanilla bean, split open -2 eggs -4 tablespoons sugar -2 tablespoons corn starch -80 g (2.82 oz) dark chocolate -Alchermes -Savoiardi, lady fingers or sponge cake -cocoa powder, to decorate Recipes me…
 
BuyFood Toscana is an event organized by the Region of Tuscany and PromoFirenze, aiming to the promotion of the Tuscan PDO and PGI products to international buyers and journalists. They asked us to introduce the audience to some of the best PDO and PGI products of Tuscany, through stories, recipes and some tastings. This is our presentation, a marv…
 
A talk on creativity and lack of inspiration and a list to keep you inspired, no matter what, from reading to gardening, from walking to visiting new places. I’d love to hear from you: what is that keeps you inspired instead? Share it with me via email or with a post or a story on Instagram using the hashtag #cookingwithanitalianaccent and tagging …
 
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זכויות יוצרים 2021 | מפת אתר | מדיניות פרטיות | תנאי השירות
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