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Meet Casa Marcella
A family home, a new hospitality project, and a small place to stay in Tuscany.
Sep 1
•
Giulia Scarpaleggia
97
55
8
August 2026
Learning a language through food
A conversation with Italian teacher Margherita Berti on why food might be the best way to learn Italian
Aug 11
•
Giulia Scarpaleggia
36
5
2
25:01
A tart, a heatwave, and a missing website
A few good things from a complicated summer in Tuscany
Aug 5
•
Giulia Scarpaleggia
89
40
6
July 2026
Nothing extraordinary, and still worth celebrating
On turning forty-five, listening to what makes me happy, and finding magic in an ordinary summer day.
Jul 30
•
Giulia Scarpaleggia
69
22
3
Long live tomatoes!
A small kitchen disaster, the best tomato recipes from the archive, and pomodori a mezzo from Roman Jewish cooking.
Jul 24
•
Giulia Scarpaleggia
69
9
6
Cook once, eat well for days
Three make-ahead recipes for the hottest days: barley panzanella, zucchini and basil soup, and roasted hispi cabbage, plus a few summer favorites to…
Jul 18
•
Giulia Scarpaleggia
46
5
3
Zucchini and basil soup
It is one of those preparations that verge on the obvious, yet always feel deeply satisfying when they reach the table.
Jul 18
•
Giulia Scarpaleggia
10
2
1
Roasted hispi cabbage
It is delicious alongside roast chicken, sausages or pork ribs, but I also like to serve it as a main dish, finished with green olives and a little…
Jul 18
•
Giulia Scarpaleggia
13
1
2
Barley panzanella
A fresh salad with tomatoes, cucumbers, onion and plenty of basil, which keeps the spirit of panzanella while taking a few liberties with tradition.
Jul 18
•
Giulia Scarpaleggia
5
The roots we bring home
From Salento to Basilicata, a family map made of sea, wheat fields, memories, and onion focaccia.
Jul 8
•
Giulia Scarpaleggia
63
6
7
June 2026
Fewer shoulds, more coulds
A summer letter, a short reader survey, and roasted pepper rolls with tuna and capers
Jun 22
•
Giulia Scarpaleggia
77
29
5
Inside other people’s pantries
A conversation with Melina Hammer on abundance, seasonality, and the ingredients that make us feel at home
Jun 15
•
Giulia Scarpaleggia
24
26
2
34:53
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