· By Anthony
Introducing Giulia's Recipe of the Month
If you’ve followed along with the jovial story through the years, you may have heard my mother’s stories about my childhood. Growing up, the kitchen was the most important room in our house. It was this way for my parents, just as it has been for their parents, and for generations before them. Just as I’m sure is true for so many of you and your families.
Drawing from their Italian roots, my parents instilled my sister and I with a passion for real food and simple, quality ingredients. They believed in feeding our family only the best, purest, and most nutritious foods—and they built jovial foods to provide products for other families to do the same.
In all that time we spent cooking in the kitchen together, my family taught me so much about eating foods that are naturally delicious and good for us. They taught me that healthy food can be the most flavorful and that things taste better when eaten fresh and in season. I’ve grown up with this knowledge all my life, and now I would like to share it with you.
Each month, I’ll be creating and sharing a recipe inspired by simple, clean ingredients and the time honored traditions I’ve learned growing up in Italy. I hope you’ll join me in cooking these recipes, and on the next step in this journey of our company, because—as my mother told my sister and I —on the other side of every challenge in life lies something beautiful and unexpected.
Love, Giulia
Be sure to keep an eye out for March’s recipe, but for now, here’s a sneak peek…
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61 comments
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Our whole wheat einkorn flour is just our organic einkorn wheat berries ground into flour. Our AP (all-purpose) einkorn flour is the whole wheat einkorn flour with a portion of the bran and germ removed so it’s a little lighter and finer than our whole wheat flour. It is also our most popular einkorn product. Our traditional pastas, cookies and crackers are made from the AP flour. Our whole wheat pasta is made from our whole wheat flour.
jovial foods on
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I have purchased your cook book Einkorn. In your recipes you call for all purpose einkorn flour and whole grain einkorn flour. Could you please tell me the difference?
I have a wheat grinder and have been using red fife wheat for years.
Dianne Gibson on
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You may reduce the salt! Just remember that reducing salt will speed up how quickly the dough rises, giving the dough less time to develop flavor and structure.
jovial foods on
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I am on a low sodium diet and a new einkorn sourdough aficionado. I am wondering if it will hinder the result of the bread if the salt is reduced. I am so glad I found this site and the UTube videos!
Fern Hubbard on
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All the recipes are archived on our site:
https://jovialfoods.com/recipes/
You can search for ‘Giulia’ and they will all come up!Jovial foods on
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I’m so looking forward to you teaching us.
Ann on