julskitchen Hello beautiful Siena, I missed your colours! 23h

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julskitchen Waiting for today's guests to arrive. We have a special welcome committee here at Juls' Kitchen! 1d

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julskitchen So, for those who wonder, this is me. I am never happy of how I look in photos or even in real life, always struggling with diets and not enough exercise. But yesterday @tommyonweb took a few photos of me and I must admit now I see me as he sees me. And I like what I see. 4d

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julskitchen Cutting the grass is a tough job but someone had to do it! @tommyonweb is having a blast! 5d

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julskitchen The first food photography workshop in the studio is over and I have no words to say how happy and proud I am. We had a blast talking about photography, cooking, styling and taking photos. This is just the beginning of a new exciting adventure! 6d

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julskitchen Styling day at our food photography workshop. Guess why we chose this sink for the new kitchen! 6d

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julskitchen Simple and seasonal ingredients. Shopping at the market at local farmers and vendors. Cooking for your friends and family and share the love. All this is #foodrevolution day. Today and every day! 7d

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julskitchen My favourite Tuscan cookbooks, Florentine by @emikodavies and a giveaway today on the blog! Learn more about Emiko's new book and win a copy by leaving a comment on my blog. 1w

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julskitchen Let's call it a day. This view always refreshes my mind and soul. 1w

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julskitchen Playing with a Sicilian zucchina for the first time. How would you cook it? I'm going to braise it with tomato paste, some potatoes and a few fresh basil leaves. 1w
  •   labellasorella3 Possibly stuffed, topped with a lovely cheese 1w
  •   rabcooks Wowww I've never seen one before! I'm sure if it is Sicilian produce it will be delicious however you make it! 1w
  •   whatsinseasonwithdes It's not glamorous recipe, but my mother used to peel, seed and boil them with the tenerumi and serve them with a little of the cooking water and a big drizzle of olive oil 1w
  •   topfoodnewssf Super! 1w

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julskitchen Can you think at anything better to end a late spring meal? Ripe strawberries from a local farm and fresh ricotta whipped with some cream and just a tablespoon of sugar. 1w

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julskitchen New studio, new light but same old habits. Fresh produce from the market for today's cooking class. Guess what we're cooking! 1w

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julskitchen Today I cooked the best arista I have ever made. Pork loin roasted with sage, rosemary, garlic and a bunch of wild fennel from the garden. A winner with potatoes! 2w

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julskitchen Saturday lunch with friends in a traditional trattoria in Florence, da Burde. I had my generous share of trippa alla fiorentina! 2w

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julskitchen You can almost hear the grass growing in these days. The countryside is green and lush, trees are blooming and the hedgerows are bursting with life. Oh how I love Nature in May! 2w

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julskitchen Sweet and sour salt cod and Livorno, one of my favourite cities in Tuscany, today on the blog. 2w

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julskitchen I can finally share some pictures of our studio. This is one of the most inspiring corners, with all the books of my favourite authors and food writers, with the amazing work of arts of my talented friend @brunovergauwen and fresh roses from the garden. The studio is now open for culinary classes, food writing and food photography workshops. My most heartfelt thank you goes to my partner in crime @tommyonweb and my dad @felix_archer who made all of this possible! 2w

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julskitchen Small pleasures in life: vintage English ceramics from @enjoycoffeeandmore and a precious homemade piece of jewellery from @sara.aspettaevedrai. Two girls working and dreaming together, an example of how honesty, respect and creativity can do magic when behind there are such passionate souls as Chiara and Sara. Grazie ragazze, siete speciali. 3w

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julskitchen Finally. Finally we're testing the Studio for a Sunday family lunch. From next week this will be our studio for cooking classes, food photography and food writing workshops. We're happy beyond words! 3w
  •   thebeehiverome Don't tempt me! When things slow down I am coming for a visit. 2w
  •   anythingtuscan Oh no, only just checked. Doesn't look good indeed )-: 2w
  •   lafemmeduchef Che meraviglia Giulia! Complimenti e in bocca al lupo per tutti i tuoi progetti 2w
  •   vicolodeifuggiti I want to come see it! Can't wait! 2w

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julskitchen My favourite texture: almond on biscotti. #cookingclass 3w
  •   nedina80 La tua ricetta è la migliore in assoluto...sono buonissimi!!!grazie 3w
  •   joolsmayer How come I have an instant longing for Vinsanto? 3w
  •   sammygsnacks 3w
  •   konnubio Famous #tuscan almond biscotti! Delicious <3 3w

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