Best Trentino Podcasts (2024)

1
2x05 - All about the traditional Tuscan sweet treats [Christmas Special] 30:39

3y ago30:39

30:39

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 The best way to understand the Tuscan pastry art is to have a walk in Siena with an open mind, following the trail of spices, paying attention to the colours and to the ingredients …

1
2x04 - Life in Salento: in conversation with Nina Gigante 34:41

3y ago34:41

34:41

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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…

1
2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro 43:39

3y ago43:39

43:39

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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. Sh…

1
2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa 41:24

3y ago41:24

41:24

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 you…

1
2x01 - Let's celebrate: Happy (40th) Birthday Giulia! 39:32

3y ago39:32

39:32

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 ask…

1
EP46 - A celebration of Spring in a Tuscan kitchen 28:00

3+ y ago28:00

28:00

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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…

1
EP45 - How to maintain a long-term relationship with your blog 16:12

3+ y ago16:12

16:12

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 lo…

1
EP44 - On risotto 17:42

3+ y ago17:42

17:42

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 …

1
EP43 - Food and motherhood 13:04

4y ago13:04

13:04

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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…

1
EP42 - In conversation with: Irina Georgescu, author of Carpathia 1:08:54

4y ago1:08:54

1:08:54

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 a…

1
EP41 – Everything you want to know about pound cake 17:26

4y ago17:26

17:26

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 …

1
EP40 - Get to know us better 17:35

4y ago17:35

17:35

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 yo…

1
EP39 - Three books about Italian cooking you must have 10:35

4+ y ago10:35

10:35

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 oday 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 the…

1
EP38 - Our virtual Tuscan cooking class 10:14

4+ y ago10:14

10:14

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 new…

1
EP37 - In conversation with: Regula Ysewijn, food writer 54:35

4+ y ago54:35

54:35

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 …

1
EP36 - How do you learn to cook? 30:50

4+ y ago30:50

30:50

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 c…

1
EP35 - Cooking during the lockdown 12:26

4+ y ago12:26

12:26

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 …

1
EP34 - What is comfort food for you? 30:01

4+ y ago30:01

30:01

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 ma…

1
EP33 - What is food for me 11:05

4+ y ago11:05

11:05

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 n…

1
EP32 - Chestnuts and chestnut flour in Tuscan cuisine 18:01

4+ y ago18:01

18:01

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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…

1
EP31 - Celebrating the citrus season 18:31

4+ y ago18:31

18:31

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 gi…

1
EP30 - (cook)book review: “Salt, Fat, Acid, Heat” by Samin Nosrat 7:47

4+ y ago7:47

7:47

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 …

1
EP29 - My 2020 word: intentionality 10:04

4+ y ago10:04

10:04

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…

1
EP28 - Have yourself a very Tuscan Christmas! 12:03

5y ago12:03

12:03

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…

1
EP27 - My favourite Christmas cookbook: Nigel Slater’s The Christmas Chronicles [Bonus Track] 5:21

5y ago5:21

5:21

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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 Chris…

1
EP26 - Milan, foodie tips to explore the city, with Myriam Sabolla 22:51

5y ago22:51

22:51

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 …

1
EP25 - Italians and overcooked vegetables 15:31

5y ago15:31

15:31

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…

1
EP24 - In conversation with: Frantoio Pruneti about Extra Virgin Olive Oil 35:40

5y ago35:40

35:40

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…

1
EP23 - A Tuscan pantry 29:46

5y ago29:46

29:46

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…

1
EP22 - Juls' Kitchen Tuscan cooking classes 25:01

5y ago25:01

25:01

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 …

1
EP21 - In conversation with: Juliana Lopez May 27:28

5y ago27:28

27:28

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 …

1
EP20 - September: Grape harvest and grape recipes 15:54

5y ago15:54

15:54

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 …

1
EP19 - Let’s cook together: ricotta crumb cake 24:31

5y ago24:31

24:31

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…

1
EP18 - Siena, foodie tips to explore this medieval city 24:16

5y ago24:16

24:16

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…

1
EP17 - Preserving the season: Summer 16:26

5y ago16:26

16:26

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…

1
EP16 - In conversation with: Luisa of Agriturismo Il Rigo 26:31

5y ago26:31

26:31

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…

1
EP15 - Fragments of Summer and seasonal effortless cooking 19:10

5y ago19:10

19:10

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-…

1
EP14 - Eating during the summer heatwave 17:37

5y ago17:37

17:37

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 …

1
EP13 - Let's cook together: Zuppa Inglese 29:56

5+ y ago29:56

29:56

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…

1
EP12 - Get hungry with Tuscan PDO and PGI products - Buy Food Toscana 57:35

5+ y ago57:35

57:35

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 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. …

1
EP11 - About inspiration 23:01

5+ y ago23:01

23:01

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 …

1
EP10 - In conversation with: Judy Witts Francini 25:43

5+ y ago25:43

25:43

A talk with Judy Witts Francini, Italian life coach, culinary concierge and guide, about Italian and Tuscan food, cooking classes and food tours in Puglia and Sicily, learning how to cook and eating out in Tuscany. Learn more about Judy and her experiences on her blog Divina Cucina https://divinacucina.com Follow her on Instagram https://www.instag…

1
EP9 - Street Food in Tuscany 19:00

5+ y ago19:00

19:00

Things we talked about in this episode: - street food in Tuscany - street food in Florence: panino al lampredotto - street food on the Tuscan coast: torta di ceci or cecina - schiacciata - bomboloni and frati - gelato Recipes mentioned in this episode: - panino al lampredotto: https://en.julskitchen.com/tuscany/lampredotto-the-florentine-street-foo…

1
EP8 - An Easter menu 15:53

5+ y ago15:53

15:53

Things we talked about in this episode: - A Tuscan Easter menu - Eggs for Easter - Lamb for Easter - Ricotta for Easter - Spring vegetables Recipes mentioned in this episode: - Spinach and ricotta tortelli https://en.julskitchen.com/first-course/fresh-pasta/spinach-ricotta-tortelli - Torta pasqualina https://en.julskitchen.com/vegetarian/torta-pasq…

1
EP7 - Vegetarian, vegan, Gluten free, but totally traditional! 20:23

5+ y ago20:23

20:23

Things we talked about in this episode: -Tuscan people and their love for beans -Vegetarian and vegan recipes in Tuscan cuisine -Gluten free recipes in Tuscan cuisine Recipes mentioned in this episode: -Pappa al Pomodoro: https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro -Panzanella: https://en.julskitchen.com/tuscany/tuscan-panzanella-toma…

1
EP6 - In conversation with: Tessa Kiros 1:12:12

5+ y ago1:12:12

1:12:12

Today’s episode is quite special. We recorded it a few days ago at the St. Mark Cultural Association for Florence Writers, where Tessa Kiros and I had a conversation with David Orr about cooking and writing. Tessa Kiros is the author of ten cookery books and an avid traveller, but, for me, she is one of the most inspiring writers, a friend and a ne…

1
EP5 - Food Markets: what you can buy there 31:00

5+ y ago31:00

31:00

Things we talked about in this episode: - Markets of Tuscany, A cookbook - Indoor and historic markets in Tuscany - Weekly markets and what you can buy there - Farmers markets in Tuscany Recipes mentioned in this episode: - Pork loin with pears and pecorino: https://en.julskitchen.com/main/meat/roast-pork-loin-with-pears Markets of Tuscany, A cookb…

1
EP4 - Carnival time. All I love about carnival food. 21:55

5+ y ago21:55

21:55

Things we talked about in this episode: Recipes mentioned in this episode: - Cenci: https://en.julskitchen.com/tuscany/carnival-fried-dough-the-tuscan-cenci - Frittelle: https://en.julskitchen.com/tuscany/italian-carnival-rice-fritters - Schiacciata alla Fiorentina: https://en.julskitchen.com/dessert/schiacciata-alla-fiorentina-a-sweet-flatbread-fo…

1
EP3 - Tuscan bread, the staple of Tuscan cooking 21:41

5+ y ago21:41

21:41

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 Things we talked about in this episode: - The Dinner Sister Podcast https://dinnersisters.com/podcast/2019/2/17/dinnerparty-italian-winter - Pane toscano, or the Tuscan bread made w…

1
EP2 - Becoming Us 34:10

5+ y ago34:10

34:10

Things we talked about in this episode: - Becoming us - Michelle Obama and her memoir “Becoming” - Local pig breeds in Tuscany - Cinta Senese https://en.julskitchen.com/first-course/fresh-pasta/cinta-senese-meat-sauce - How to make the perfect roasted pork loin, or “arista” - Samin Nostrat and her book “Salt, Fat, Acid, Heat” https://en.julskitchen…

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