Food Art: Italian Apricot Gelato, food photography by Giulia Scarpaleggia

Published by Wednesday, July 24, 2013 Permalink 0
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We’d like to welcome Italian food photographer Guila Scarpaleggia, who runs the website Juls’ Kitchen, to The Rambling Epicure.

Guila Scarpaleggia’s Bio

My name is Giulia Scarpaleggia, I am an optimist, a dreamer, a 28 29 30 31 year old full-time herbs blogger. I am the one who appears in the reflections of the spoons in this blog’s photos and – I have to admit it – I am also responsible for the missing slices in each cake.

I live in Tuscany, in the countryside between Siena and Florence, I dream of a blooming vegetable garden, though I am content with a brick wall crammed with pots of fresh herbs and a February 2009 plant that suffers from the heat.

During high school, I studied Latin and Greek for 5 years, but I fell in love with English. I wanted to be an architect and a forester. Then I got a Master’s of Science in Communication. I dreamt of being like Melanie Griffith in Working Girl, but after six years as an employee and event organizer, I eventually understood that it was not my cup of tea. I read cinema magazines for years, learning the names of every actor and director by heart. I opened a swimming fan club with my best friend, and for four years this took us around Italy – and Europe – to cheer up the Italian team with the national flag painted on our faces. I attended an advanced English course, a graphics course and a wedding planner workshop.

It has been hard to find my place in the world, but eventually I discovered what I was meant to be and what makes me happy. Looking back, there was a constant in my life: a passion for food and cooking since I was a little girl.

In January 2012 I opened my blog, Juls’ Kitchen, in order to give a voice to this passion. Then I learnt to express it through words and images. Now Juls’ Kitchen is a diary of my life in Tuscany as seen through my experiences with food.

In Tuscan I turned my passion into a job: now I am a freelance food writer. I develop recipes for magazines and companies and I am a other cooking class instructor for foreigners and Italians. In other words, I cook every day, I take photos when there’s enough light, I write too much, and I eat with pleasure. I have fun and enjoy every single moment, cherishing every day.



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