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Cook more, stay longer. Your invitation to Tuscany. 2026 cooking classes are here!
Discover our new calendar of seasonal masterclasses, and don’t miss a very special 4-day collaboration in March.
Sep 12
•
Giulia Scarpaleggia
42
6
One Day in Florence. My Foodie Guide
A personal guide to the city of artisans, markets, trattorias, cafés and bookstores
Jul 18
•
Giulia Scarpaleggia
105
11
On Italian food and identity. Who gets to tell the story?
Inside and outside voices. Seeking a more honest way to talk about Italian food
Apr 2
•
Giulia Scarpaleggia
251
113
Welcome to Letters from Tuscany
Welcome! If this is your first time on Letters from Tuscany start here to discover what you can find on this newsletter.
May 15, 2023
•
Giulia Scarpaleggia
and
Tommaso Galli
38
15
Gnocchi, a sauce, and Sunday vibes: join our first Cook-Along of the season
Step-by-step, from boiling potatoes to saucing up the final dish, you won’t cook alone. Meet me online on Sunday, September 28th
Sep 22
•
Giulia Scarpaleggia
29
26
A Year in a Tuscan Cooking School: August
It’s still summer. Tomatoes, peppers, blackberries, and seven (plus one) recipes to fall in love with
Aug 27
•
Giulia Scarpaleggia
55
7
Two effortless summer desserts
What I’m cooking when my imagination needs a rest: ricotta tiramisù and peaches in wine
Aug 21
•
Giulia Scarpaleggia
42
6
Ask me anything! Summer edition
Ask me anything — about Tuscany, recipes, life in the countryside, travel tips, book recommendations, cooking classes, ingredients, food writing…
Aug 13
•
Giulia Scarpaleggia
5
19
Goodbye Noa
A tribute to our gentle, fluffy friend who made everyone feel at home
Aug 3
•
Giulia Scarpaleggia
214
82
A Year in a Tuscan Cooking School: July
A month of celebrations, birthdays, saints, Palio, summer flavours, and sweet nostalgia, plus 10 recipes with eggplants
Aug 1
•
Giulia Scarpaleggia
70
11
Preserving the seasons
A pantry filled with jars, memories, and the taste of seasons
Jul 23
•
Giulia Scarpaleggia
64
15
A breath of fresh air and a zucchini carpaccio
How one simple dish reminded me why I still go out to eat
Jul 9
•
Giulia Scarpaleggia
43
18
A Year in a Tuscan Cooking School: June
Cooking through grief, sharing stories, celebrating the flavors of early summer, and ten zucchini (and zucchini blossom) recipes to fall in love with
Jun 30
•
Giulia Scarpaleggia
78
24
55:44
[Video] Not for the faint of palate
From acciughe al verde to Tuscan crostini, we wrapped the season with bold flavors, plus a call for your ideas for next season
Jun 23
•
Giulia Scarpaleggia
22
4
The umami secret in your fridge + June 22 anchovy Cook-Along
Unlock anchovy alchemy with three simple bites, bold flavor, and a live cooking together.
Jun 18
•
Giulia Scarpaleggia
50
8
"Pollo al Mattone": Tuscan Brick-roast Spatchcocked Chicken.
Today, I’m passing the apron to Giulia Scarpaleggia, a Tuscan food writer, who shares her family’s cherished recipe for traditional Tuscan roast…
Published on A Table in France
•
Jun 14
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cooking school
View all
A Year in a Tuscan Cooking School: August
It’s still summer. Tomatoes, peppers, blackberries, and seven (plus one) recipes to fall in love with
Aug 27
•
Giulia Scarpaleggia
55
7
A Year in a Tuscan Cooking School: July
A month of celebrations, birthdays, saints, Palio, summer flavours, and sweet nostalgia, plus 10 recipes with eggplants
Aug 1
•
Giulia Scarpaleggia
70
11
A Year in a Tuscan Cooking School: June
Cooking through grief, sharing stories, celebrating the flavors of early summer, and ten zucchini (and zucchini blossom) recipes to fall in love with
Jun 30
•
Giulia Scarpaleggia
78
24
cook along
View all
[Video] Not for the faint of palate
From acciughe al verde to Tuscan crostini, we wrapped the season with bold flavors, plus a call for your ideas for next season
Jun 23
•
Giulia Scarpaleggia
22
4
55:44
Risotto Stories: A Tale of Two Methods (and a Cook-Along!)
Join me on Sunday March 16th, 2025. We will cook a classic squash and saffron risotto and an artichoke risotto with the pressure cooker.
Mar 12
•
Giulia Scarpaleggia
52
24
[VIDEO] How to use day-old bread
Watch the replay and learn how to make canederli dumplings and a chocolate bread pudding cake
Feb 17
•
Giulia Scarpaleggia
8
1
1:06:22
Leftover bread. Let's make canederli dumplings and a cake together
Meet me for our next exclusive Cook Along, on Sunday February 16th, 2025
Feb 10
•
Giulia Scarpaleggia
32
30
[Video] How to make tortelli, two ways
Watch the replay and learn hot to make potato tortelli from Mugello and spinach and ricotta tortelli from Maremma
Jan 20
•
Giulia Scarpaleggia
14
1
1:26:03
Postcards
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A Postcard from Tuscany’s crystal town
Inside the RCR Crystal Factory: the history, the contemporary innovations, and how they managed to turn crystal into something to use everyday.
Oct 20, 2024
•
Tommaso Galli
51
6
A Postcard from a Tuscan Food Market
Colors from the peak of summer
Aug 14, 2024
•
Tommaso Galli
59
21
A postcard from Abruzzo
This year we betrayed Salento to spend a week in a family hotel in Abruzzo
Jul 2, 2023
•
Tommaso Galli
49
7
Postcard from a garden in spring
After so much rain, Nature is ready to burst and bloom into summer
Jun 18, 2023
•
Tommaso Galli
49
9
A Postcard from salt mines in Volterra
Volterra's salt is the purest salt in Italy.
Nov 6, 2022
•
Tommaso Galli
21
2
A Postcard from La Perla del Mare
Ciao, this is Postcards from Tuscany, a section of the main newsletter Letters from Tuscany. Postcards is weekly, free and everyone can leave a comment…
Oct 30, 2022
•
Tommaso Galli
17
1
A Postcard from the Woods
I don't remember the last time I went mushroom hunting, certainly more than 20 years ago.
Oct 23, 2022
•
Tommaso Galli
17
5
A postcard from The Uffizi Gallery
Thinking about the last visit we made to the Uffizi Gallery
Oct 17, 2022
•
Tommaso Galli
10
3
