Life, Love & Recipes from My Tuscan Kitchen | July 2025 🇮🇹
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Ciao Reader, I hope this letter finds you well and in good spirits. Heat, drink, shade… repeat. That’s been our rhythm these past few weeks as the relentless heat wave has stretched summer to its fullest. We slowed down during the hottest hours, and then, finally, a summer thunderstorm brought the rain. After that, a cool breeze came back through the house. We don’t have air conditioning at home, and thanks to very thick stone walls, we can rely on the old tricks: keeping the shutters tightly closed during the hottest part of the day, then opening them in the evening to let in the cooler air from the Mediterranean. It’s a daily ritual — a dance between sun and shade — and it works. I’ve always had a green heart, so as long as these natural methods help, I’ll stick to them. The apartments we rent upstairs do have AC, though. They’re right under the roof, and in this heat, it’s the only way to keep them cool. It’s especially important for our summer guests — many of whom spend their days at the beach and love coming back to a cool, quiet space. July, as always, revolves around food. Between classes, guests, testing, and filming new recipes for the fall season, the kitchen has been full of life. Last week, we hosted a joyful class with a very Tuscan menu:
This is also a time of year when friends come to visit, and an occasion for us to eat out…We don't go out very often, but sometimes we sneak off for a casual dinner or an aperitivo. We recently went to a new spot that just opened around the corner: simple, fresh, seasonal food. We went there with our new electric bikes. I’ll admit, I was a bit resistant to getting an e-bike after decades of cycling the "real" way…But I have to say, an e-bike is such a great alternative to the car for short errands and food shopping. I still hop on my gravel bike when I want a proper workout! Their schiacciata farcita (a stuffed focaccia) was the highlight. Arnaud had his with sausage, cheese, and grilled eggplant. I went for tuna, tomato, and homemade mayo — a classic combo, but done so well. And their tomato salad? Just garden tomatoes, olive oil, and salt. So simple, so perfect. Like eating at home! We’ve been busy in the kitchen testing new recipes for our upcoming live classes — and I’ve got a little sneak peek to share with you. I won’t give too much away just yet, but I’ve included a few photos below… can you guess what we’ll be cooking next? Let’s just say, there's:
There are two more recipes, but I'll tell you more later on! We’ll be opening the Cooking Club to new members on August 1st, and I can’t wait to welcome new passionate home cooks to our global kitchen. If you’ve been curious to join us, this might be the perfect time. Arnaud and I celebrated the end of filming with the photo below, where I'm holding something sweet that will be the dessert for next season! It takes a lot of concentration and time to record each recipe step by step — but it’s also something we truly love. Sharing our process this way makes it all the more special. How’s the season where you are? I’d love to hear from you! With love from Tuscany, p.s. If you’d like the Pappa al pomodoro recipe and the class replay video, just let me know — I’d be happy to send it to you. |