MARCELLA’S BLOG
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AMANDA & CHRIS…
… came to Gigliocooking for the second time two days ago, even happier than the first time. They came with their children, the rock-soul drummer...
I WAS ABOUT TO FORGET ABOUT IT…..
Yes, sometimes we forget why we are doing what we are doing. I found this writing on a piece of paper attached to the cover of an old diary of mine....
Author
Marcella Ansaldo
Native of Giglio Island, Marcella has founded and directs the school GiglioCooking in Florence, with simpathy, passion and energy.
Starters
First Courses
Second Courses
Desserts
I HAD A VISIT FROM….
Egg Yolk Man & Pushka They showed up the first day of spring with "spring" smiles and the day unfolded.....:folding Ravioli, folding the whipped egg whites in the chocolate batter for yummy molten lava cake,...... unfolding playful words, finding and unfolding...
YOU ALWAYS HAVE A WAY OF LOOKING SO SERENE AND OTHERWORLDLY IN PICTURES…
Thank you Louis Anon for your photo and your kind words. One day a dear girlfriend, Sue Campbell, told me:"I don't kow if you noticed Marcella... in your school you actract only special people"I didn't understand exactly what she...
KIDS LOVE TO MAKE PASTA !
They first listen diligently to the explanation (often better that adults....) Then they put their hand in the raw material. Everything from scratch, you can tell! They challenge themselves thorugh delicious adventures.... They understand the difference of the dough...
A FEAST MENU FOR A GROUP OF FRIENDS
June 12th , 2018RAVIOLI STUFFED WITH MEAT PORK FILLET WITH BALSAMIC SAUCE AND LEEK SAUCE TIRAMISU’ This is the menu chosen by Karen for the cooking party with her friends. Together with Dave, Rebecca and Dan they made .... al what written above.Here they are at work:...
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LARGO AI POETI E AI VISIONARI
Sono loro che vedono la realtà, dietro le notizie che ci propinano. Quelli che definiamo Artisti con la testa tra le nuvole. Però, nonostante siano guardati con supponenza, il mondo è sempre “cresciuto” per merito loro, dei poeti e dei visionari. È “cresciuto”: Per le...
IMPROVISATION AND PROFESSIONALISM
Improvisation is the word that summarizes the Italian style in the kitchen. Improvisation does not mean “invention without rules”, but, rather, utilizing fresh seasonal ingredients offered by the market as well as what you can find in the refrigerator without wasting...
PERCHE’ IL NUTRISCORE NON VA BENE?
Perché mette il semaforo ai singoli prodotti Il semaforo dovrebbe essere applicato a una dieta, non a un singolo alimento. La dieta ci suggerisce un apporto calorico di un tot di calorie giornaliere - per semplificare diremmo 2000 - di cui il 15 % dovrebbe pervenire...
RICOMINCEREMO DALLA TAVOLA APPARECCHIATA
…..che è un grande valore della nostra cultura. Ricominceremo con la tovaglia, i piatti più belli, le posate allineate, i vassoi del servizio buono per le pietanze cucinate con dedizione e crescente sapienza.Ricominceremo a scambiarci la vita seduti a tavola.A tavola,...
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