MARCELLA’S BLOG
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GLUTEN FREE OLIVE OIL CAKES
For these recipes I am using the metric system, with grams instead of cups and ounces. This method is more accurated and, if it is important to...
THEY SAY ABOUT US
This is an article that appeared on the Cibotoday website that lists us among the best cooking schools in Florence. Gigliocooking School was opened...
Author
Marcella Ansaldo
Native of Giglio Island, Marcella has founded and directs the school GiglioCooking in Florence, with simpathy, passion and energy.
Starters
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Second Courses
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ORDINARY STORIES AT SCHOOL 2 – THE POETRY IN THE KITCHEN
Wendy & Randy, May 13th, 2023 Their names rhyme. It's a start. All the cooking experience this Saturday of may had been pointed by sparks of poetry, smiles and also some tears. “You work and work and you don’t remember why“ “Food is love and love is life” I...
ORDINARY STORIES AT SCHOOL 1 – QUANTUM HERITAGE
KEN & CINDY, May 12th 2023 Ken’s tale: I have never been a sweet tooth - Ken said - until the moment my father passed away.He was greedy for sweets, but we, his family, had never known that. My mother was trying to forbid him sweets, for healthy reasons. So,...
ISLANDERS GO TO OTHER ISLANDERS
Bill & Lo came from Maui, Haway, with a Robust intention to cook an italian meal. Handsome, fit, easy, smiling: we had a Robust conversation abut health related to food, about health related to medicines. Having beeing a farmacist all his life, Mr William Robusto,...
NEVER HAD BEFORE
Is there anything better for a nice Dutch couple to come to study to Italy together? And.... they are studying CUISINE! with traditional itlaian dishes they had necer had before. Here they are Marion & Eric, proudly showing their black risotto with squid ink. The...
PRESENTATION OF THE QUANTUM CUISINE: COURSE AND BOOK
What can I say…. I'm saying that a couple of months ago I wouldn't have believed it. But everything is relative, isn't it? When Emy Narbone came to see me at school she said that maybe she had an idea but it wasn't feasible in the GiglioCooking space. I don't know...
A NEW REPRINT OF MARCELLA’S COOKBOOK
We are happy to announce that the cookbook "Italian Cuisine through time and space" has been reprinted with a new edition 2023. 400 color pages, including: 20 chapters, named ”stages”, distinguished by different colors121 recipes with relative color...
MY HEART IS ORANGE
This is my orange heart. To like the orange color was a decision. I made the decision to like orange color a long ago, some years before the opening of the school. I wanted to so badly to come out from a blue (blue?) period, as I felt like I had lost myself and the...
AWARD: FLORENCE AND WORK
The communication came from the Chamber of Commerce, Industry and Crafts of Florence, the first to be established in 1770 by Duke Pietro Leopoldo II of Lorraine: the oldest in Italy. The reference year is 2019. The award ceremony should have taken place in 2020, with...
THE LAST SUPPER IN SANTA APOLLONIA
Andrea del Castagno painted it, as reported in the note on the side of the work. It is one of the seven Cenacles present in Florence. It is located in via XXII Aprile, in the Benedictine Monastery, now a museum. The most interesting character? for me Saint Thomas....
ORDINARY STORIES AT SCHOOL 3 – CANDY CANDACE
Good conversation develops phylosophy and poetry. John & Candace - The Candy Candace - were at Gigliocooking on May 3rd, 2024. They cooked and the food was source of inspiration. "Wear what you cook". Yes! we wear our food: we wear it inside our body and also...
FROM THIS TO THIS
parchment from the year 960 The parchments, from the year 960, preserved in a Diocesan Archive, are texts in tachygraphic Latin, a shorthand system of fast writing. They are still to be decoded, also because they are almost impossible to read. For the restoration they...
WILL THEY ALSO PRODUCE HUMANS WITH THE 3D PRINTER?
Unless they already have. Am I catastrophic? Yes, always. Does my vision correspond to reality? You tell me. But tell me after observing what surrounds us, possibly with a critical spirit, which is our true gift, the one we have set aside. I'm not talking about...
THE BIO-ACTIVE GARDEN OF FLORENCE
While Andrea Battiata speaks, I feel that there are no other ways to cultivate than his. Intensive crops? What are they? Organic products? really? cultivated adjacent to soaked land of unknown things.... Bio-dynamic fields? insects that fight other insects? No, there...
JUMPING TOMATOES CREATE A COCOON
There is a variety of cherry tomato in Puglia, that grows only nearby Alberobello.This tomato has a hard skin and hard pulp as well. As hard as if you trow it - even with a certain stenght - on the table, it sprimgs up, it jump up to your face. After a couple of...
AS SOFT AS CLOUDS
The Ricciarelli are small delicacies with the shape of an almond.Their paste is made of almond, sugar and egg white.They are typical from Siena, the Tuscan city, although they seen to have an Arabian orgin.Both the almod paste and the shape - that should resable the...
PRIZE FOR EQUILIBRIUM
The title explains it all. Equilibrium. Something beyond personal likings and opinions. An objective value. In medio stat virtus. Not too strong, nor too light. Not too pungent, nor tasteless. Not too green, nor too yellow. Not too liquid, nor too viscous....
THE ITALIAN BREAKFAST…
IS: CAPPUCCINO AND A PASTRY Puff Pastry Brioche Short Bread In collaboration with the ACCADEMIA DEL CAFFE' Sunday October 24th: two lessons: 10:00 am - 01:00 pm and 02:30 - 05:30 pm Contact: info@old.gigliocooking.com whatsapp + 39 348...
HOW CHEESE IS MADE
Even if you don't want to be a cheesemaker in your life, we are sure you want to understand "how" the things you eat are made. Cows: how much milk do they make? And how much is needed to make cheese? Is it all milk we eat when we eat a slice of cheese? How many breeds...
GOURMET SURPRISE IN BRISIGHELLA
Brisighella is a little town in the region Emila Romagna. Driving has been a little adventure. We decided to not take the highway: my car climbed the Appennino Tosco-Emiliano- that separates Tuscany from Emilia Romagna - then rolled down from hairpin bends. We crossed...
A SUNDAY IN ROSANO
Rosano is located along the Arno, just south of Florence. It is the village that delimits the boundary between the municipality of Bagno a Ripoli and the municipality of Rignano sull'Arno. What's in Rosano? Few houses and a large Benedictine monastery. We enter the...
GIGLIO E’ GIALLO
Since January through June Giglio island is tinged with yellow. First the gorse comes, the spiny genista. Calicotome Infesta is the Latin name. A sweet and persistent scent pervades the Mediterranean scrub and the bees celebrate since the warm winter days. Walking a...
GIGLIOCOOKING IN GIGLIO ISLAND
The New Year has just begun with the good resolutions that all of us make. The resolution of GiglioCooking is One: being better …although better means a lot of things:Being even more authentic than we have been. Proposing even more “true” programs, recipes ,...
GIGLIO ISLAND ON A MAGAZINE IN USA
Please, don't miss to read it https://www.charlotteobserver.com/living/travel/article216053650.html
OPEN CLASSES SCHEDULE NOVEMBER – 3° week
Open classes are lessons where everybody can participate.Joining this lesson is a different experience: there is more "spreading" of the different jobs and there is more "sharing" with the others. Anyways, in our lessons there are never plenty people. You will...
OPEN CLASSES SCHEDULE NOVEMBER – 2° week
Open classes are lessons where everybody can participate.Joining this lesson is a different experience: there is more "spreading" of the different jobs and there is more "sharing" with the others. Anyways, in our lessons there are never plenty people. You will learn...
BASIC CUISINE
PRACTICAL LESSON OF THREE HOURS Dedicated to young people who "leave the house, and find themselves struggling with the shopping cart and the time to do it, the wallet and the organization of the kitchen, the need to eat as healthy as possible, taking into account...
OPEN CLASSES SCHEDULE NOVEMBER – 1° week
MONDAY November 1st 9:30 (3 ½ h) - Dry and Fresh Pasta Sfrappole with calamars and arugolaGarganelli with shrimps and zucchiniTagliatelle with meat sauceOrecchiette emiliane with bologneseOrecchiette pugliesi with broccoli or cauliflowers TUESDAY November 2nd 9:30 (3...