My half Apulian table
by Giovanna Solimandoin 🍲 Food & Drink
free subscribers
My half Apulian table
About the Substack
Regional Italian recipes and food stories that carry memories and traditions—with a special focus on Puglia | lesser-known flavors and local culture | peasant cuisine, home cooking, wheat and flour | writer, cook, baker, gardener | Puglia-California
Free Subscription Benefits
- Regional Italian recipes, personal essays, and local food stories that carry memories and traditions ~ with a special focus on Puglia
Paid Subcription Benefits
- Your support helps me continue sharing and preserving the regional recipes, food stories, and local traditions at the heart of this publication
- A growing collection of recipes available exclusively to paid subscribers.
- Priority access to me for cooking questions and advice. Other extras as the newsletter grows.
Paid Subscription Plans
- $5 a month
- $35 a year
About Giovanna Solimando
Regional Italian recipes and food stories that carry memories and traditions—with a special focus on Puglia | lesser-known foods and local culture | peasant cuisine, home cooking, wheat and flour | writer, cook, baker, gardener | Puglia-California
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