Thoughts on the Table is back with another Cannolo Award winner: Turin born and raised Giulia Robert from Alterkitchen. I’ve known Giulia for more than five years and it was very special to finally meet face to face, albeit via Skype. Giulia has been a constant presence on the web with her fabulous recipes ranging from classic Piedmontese dishes to modern creations. She is also an active member and editor of MTChallenge, a virtual competition between bloggers, and of the Italian Association of Food Bloggers, best known for its food calendar. Join us in our chat to learn more about Giulia’s background and to hear her describe some of her most successful creations, a series of iconic dishes with a Piedmontese twist! For pictures and recipes, please check out the links below.
You can follow Giulia also on Facebook, Twitter @alterkitchen, Instagram, Pinterest, and Flickr.
It was wonderful talking with you, Paolo!
So glad we did it… I hope we’ll talk again soon 🙂
Giulia! It was a pleasure getting to know you better – thanks for being my guest! Yes, let’s keep in touch – we must record another episode! So much to say… Congrats in advance for your second degree 🙂
I loved listening to Giulia! I wish my Italian was better – I would love to participate in the MTC! First, the sausa d’avije with the tongue sounds terrific. The Bonet is one of my favorite Italian desserts – the restaurant in our neighborhood serves it (the chef is Piemontese!). And I have to say that the pici with chicken livers sounds amazing to me, too. Thanks for the intro to Giulia! I will follow her blog and hope I can translate well enough!
Hi David, thanks so much for listening and for your comment. I was sure you would have appreciated Giulia’s recipes – looks like your ties to Italy also bring you to Piedmont! I’ll pass your comment along to her.
Thanks, Paolo – you can also let her know that we will be having the pici with chicken livers this week! I make a similar dish with cream instead of tomatoes – anxious to try her less caloric version! (Sorry, I know the idea of the liver makes you queasy! 🙂 And I can’t wait to make a Bonet.
And I forgot to answer this comment. Bad memory 😀
Yay! I want to know if you liked the livers sauce. Actually, livers are also great in “white” sauces: I also make “white” meat ragout, even with just livers. Never tried with cream, though, but maybe it sweetens them up, a little 🙂
Let me know if you like the bonet 🙂
Thanks a lot, David.. well, I wish my English was better, so we’re even 😉
Just joking.. MTC is a really cool project, and every now and then we consider making it international (it somehow is, ’cause some of our contestants live abroad, but speak and write in Italian), but it would be very difficult to do (due to the huge number of articles we write every year).
Sausa d’avije was one of my greatest discovery, ’cause I never even read about it before trying it for the MTC recipe; but I loved it, and it goes really well with boiled meat, and with beef tongue (my favorite sauce is the green one, though)!
We’re on the same page about bonet.. I just love it! In fact, I’m gonna make it soon (together with panna cotta) for a great dinner with friends that never came to Piedmont before. I hope they’ll love it as well.
Chicken livers are delicious, especially in meat sauces..
I’m sorry I had to leave behind my English blog, but translating every post became sort of a job, and I didn’t have the time. Now I’m translating only the recipe, ’cause it’s quicker and effective.
Hope to hear from you soon, and thanks a lot for your kind comment 🙂