This post from Giulia Scarpeleggia seamlessly weaves Italian lore with childhood memories so real you feel you were there with her, and the present world of Tiramisu
Of course, Giulia! Your beautiful tiramisu post reminded me of Viola Buitoni's book Italy by Ingredient where her chapter intros weave childhood memories with history and the present evolution of traditions. Yours do too!
Of course, Kate! Your article seamlessly explained one of the beautiful things about French and Italian (where I live) food culture. We do not ignore where meat comes from. I also appreciated the tips on local meats - look around! Ask! Merci
This post from Giulia Scarpeleggia seamlessly weaves Italian lore with childhood memories so real you feel you were there with her, and the present world of Tiramisu
Do you have the link to giulia’s post. I wish we were able to tag people.
Me too! Here it is https://open.substack.com/pub/julskitchen/p/strawberry-tiramisu-an-instant-summer?r=2f1vex&utm_medium=ios
Thank you Lolly!
Of course, Giulia! Your beautiful tiramisu post reminded me of Viola Buitoni's book Italy by Ingredient where her chapter intros weave childhood memories with history and the present evolution of traditions. Yours do too!
This post from Kate Hill on the seasonality of meat from seed to charcuterie is exceptional https://open.substack.com/pub/katehillfrance/p/charcuterie-one-seed-at-a-time?r=2f1vex&utm_medium=ios
Thanks for this.
Many thanks Lolly for mentioning me. regards...
Of course, Kate! Your article seamlessly explained one of the beautiful things about French and Italian (where I live) food culture. We do not ignore where meat comes from. I also appreciated the tips on local meats - look around! Ask! Merci
This post from Sinu of Dash of Prosecco is immersive and outstanding into the world of Venetian bread. https://open.substack.com/pub/sinufogarizzu/p/pillowy-venetian-buns
Thanks for sharing.