Cooking with an Italian accent podcast

EP01 | Let's celebrate: Happy (40th) Birthday Giulia!

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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 listening to a soliloquy.
The occasion is my 40th birthday, and we had a little online celebration. We talked about recipes and cakes, about Livia, about our job and how the pandemic affected our business. Then, we moved to talk about Tuscany and sustainable tourism, one of the main themes of this special edition. I’m sharing my favourite destinations for a quick trip, and a few tips to better enjoy Tuscany.

- Join our newsletter here: https://julskitchen.substack.com/subscribe
- Join our on-line cooking classes here: https://en.julskitchen.com/tuscan-cooking-classes/virtual-tuscan-cooking-class
- Learn more about our in-person cooking classes here https://en.julskitchen.com/tuscan-cooking-classes

Books we mentioned:
- Dan Barber, The Third Plate: Field Notes on the Future of Food.

Recipes mentioned in this episode:
- Roasted Pork loin: https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork

Learn more about Valentina Dainelli here:
Web site: https://www.toomuchtuscany.com
Instagram: https://www.instagram.com/toomuchtuscany/

Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

Podcast realized by https://instagram.com/tommyonweb

Otros episodios de "Cooking with an Italian accent"

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    EP03 | Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro

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    EP02 | Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa

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    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’s guest is Enrica Monzani, known online as A small kitchen in Genoa, food writer, soon cookbook author, and cooking class instructor in her beautiful hometown, Genoa.We talk about Liguria, Cinque Terre, and other Ligurian hidden gems, about recipes and anchovies, lots of anchovies, about Genova and its street food. Enrica also gives us a little anticipation about the cookbook she is writing: mark your calendar because you’ll want that book.So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Liguria tastes like.Learn more about Enrica Monzani here:Web site: https://www.asmallkitcheningenoa.comInstagram: https://www.instagram.com/asmallkitcheningenoa/Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Podcast realized by https://instagram.com/tommyonweb
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    EP01 | Let's celebrate: Happy (40th) Birthday Giulia!

    39:32

    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 listening to a soliloquy.The occasion is my 40th birthday, and we had a little online celebration. We talked about recipes and cakes, about Livia, about our job and how the pandemic affected our business. Then, we moved to talk about Tuscany and sustainable tourism, one of the main themes of this special edition. I’m sharing my favourite destinations for a quick trip, and a few tips to better enjoy Tuscany.- Join our newsletter here: https://julskitchen.substack.com/subscribe - Join our on-line cooking classes here: https://en.julskitchen.com/tuscan-cooking-classes/virtual-tuscan-cooking-class - Learn more about our in-person cooking classes here https://en.julskitchen.com/tuscan-cooking-classes Books we mentioned:- Dan Barber, The Third Plate: Field Notes on the Future of Food. Recipes mentioned in this episode:- Roasted Pork loin: https://en.julskitchen.com/main/meat/arista-roast-loin-of-pork Learn more about Valentina Dainelli here:Web site: https://www.toomuchtuscany.com Instagram: https://www.instagram.com/toomuchtuscany/ Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Podcast realized by https://instagram.com/tommyonweb
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    EP45 - How to maintain a long-term relationship with your blog

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    EP43 - Food and motherhood

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  • Cooking with an Italian accent podcast

    EP42 - In conversation with: Irina Georgescu, author of Carpathia

    1:08:54

    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 when she mentions garlic, or when she says that eating horseradish before Easter will bring you health all year round, or when she explains that Romanian people welcome official guests with bread and salt, the first to celebrate an alliance, the latter for prosperity.We talked about the Romanian sense of hospitality, how she grew up Bucharest under the communist rule, about Romanian cuisine, typical ingredients, the unique tradition of borş and ciorbă, coffee and desserts.Learn more about Irina Georgescu here:Web site: https://www.irinageorgescu.com Instagram: https://www.instagram.com/irina.r.georgescu/ Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Podcast realized by https://instagram.com/tommyonweb
  • Cooking with an Italian accent podcast

    EP41 – Everything you want to know about pound cake

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    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 pound cake contained one pound each of eggs, sugar, flour and butter. Hence its English name, pound cake, and its French or Italian name, quattro quarti, four quarters.What you need is therefore a scale to weigh the eggs, with their shell. The weight of the eggs will then give you the amount of sugar, flour and butter to use. Listen to the episode to learn how to adjust the four ingredients to make endless variations to the basic recipe.Discover more on the blog: https://en.julskitchen.com/podcast/episode-41-everything-about-pound-cakeFind me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/Podcast realized by https://instagram.com/tommyonweb

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