HeyJaredMy half Apulian table
I share recipes and stories shaped by home kitchens, local traditions, and family memories, rooted in Puglia. Breads, pasta, desserts, and seasonal vegetable dishes. I send my newsletter twice a month.
- Indexed issues, last 90 days
- 5
- Latest publication
- Sep 20, 2026
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- Checking…
- Earliest in this view
- Jul 19, 2026
Latest issues
Spelt Mezzelune with Pelargonium Petals and Cilantro Leaves (opens the original)
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Puglia’s Forgotten Breakfast and a Recipe for Frangipane Twist Buns (opens the original)
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Cooking and Preserving the Summer's Bounty - Recording and Written Highlights (opens the original)
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A big thank you to and for this wonderful conversation, and for sharing their knowledge, experience, and ideas. If you don’t already know them, I highly recommend checking out their Substacks. They’re both brilliant writers, and I always find their work interesting and inspiring.And thanks to everyone who joined us!Cooking and Preserving the Summer’s Bounty<a class="image-link image2 is-viewable-img" href="
Early Morning Harvest, Stained Fingers, and a Family Recipe Passed Down Through Generations (opens the original)
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Hello and welcome. My name is Giovanna and this is “My half Apulian table”. If you’re new here and not subscribed yet, I’d love for you to stay. Twice a month, I’ll send you regional Italian recipes, local food stories, and personal essays that carry memories and traditions — from Puglia and beyond.Subscribe nowRead more about me and my new
Puccia, the Traditional Panini Bread That Tastes like Puglian Summers (opens the original)
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Hello and welcome. My name is Giovanna and this is “My half Apulian table”. If you’re new here and not subscribed yet, I’d love for you to stay. Twice a month, I’ll send you regional Italian recipes, local food stories, and personal essays that carry memories and traditions — with a special focus on Puglia.Subscribe now<p style="text-align: center;
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