MARCELLA’S BLOG
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DEIXAR A CABEÇA
Deixe sua cabeça: cioè: leave the head, in the case of shrimp. It's not an easy thing, to leave the head. And I'm not just talking about shrimp… At...
THE HERB GARDEN
Cover photo taken from the Historiam Florence website Just below the medieval church of Santa Margherita a Montici, there is a garden that was...
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Marcella Ansaldo
Native of Giglio Island, Marcella has founded and directs the school GiglioCooking in Florence, with simpathy, passion and energy.
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IF YOU SPEAK FOOD YOU SPEAK ALL LANGUAGES
April 15th, 2023: Winston says that making 3D meat is disgraceful. Not everybody likes to eat. Anyways and thankfully, only a few people eat just because they have to, without caring what they put in their mouth. I have met a few: they seem to be at a superior level...
THE HUMAN BODY IS A POT
We know that we have a perfect organic system. But how does it work? During a long sabbatical period in Italy, Dr Tom Tobè, a Dutch doctor, attended some courses at Gigliocooking. Dr Tobè is a cheerful and friendly person; his attendance, as well as being pleasant for...
THE COURSE HAS STARTED AGAIN
The "Italian Cuisine Today: Tradition and Technological Innovation" course has started again, in collaboration with the Linguaviva Group https://www.linguavivagroup.com/it/ The first lesson is on the three ingredients at the base of the Mediterranean culinary culture:...
FEEDING OR EATING?
To be or not to be? You always learn from the people you teach. Marco has recently retired and is attending the basic cooking class. I realize that he knows many things, not only because age generally brings wisdom, but he also knows many things about cooking and...
AN INTENSE WEEKEND
My flight from Florence is at 12.05. Destination Lyon with a stopover in Amsterdam. We are still in the Covid era, even the flights make weird zigzags. we fly over the Alps and arrive on the Dutch coast. I arrive in Lyon at about 5 pm and a distinguished gentleman...
DANIELLE WEEKSLER
My first time in U.S.A, was full of events and good signs. One of them happened completely at random....just like all signs happen. My friend Lauren decided to take me to Charleston, in South Carolina, the pretty historical city on the ocean, She booked a beautiful...
RECOGNITION FROM THE CHAMBER OF COMMERCE OF FLORENCE
Here's what the Chamber of Commerce wrote. IIn such a difficult year, the Chamber of Commerce has put in place extraordinary tools such as the emergency help desk, non-repayable contributions, calls for restarting, aid for digitization. Always with this in mind, we...
THE BOOK IS READY, FINALLY!!!
Dear Friends, I am happy to tell you that Finally the book is ready! Italian Cuisine Through Time ad Space:400 pages, divided in 20 chapters (named ”stages”), distinguished by different colors, 123 recipes with relative color photos, texts to explain techniques,...
THE PROFESSIONAL COOK
Or rather: how a chef should be According to Bartolomeo Scappi, secret cook of the pope, who lived between 1500 and 1577, the professional cook must have many personal skills. In addition to knowing how to distinguish the ingredients and knowing how to make the most...
THE UNEXPECTED OIL
Everything was unexpected: starting with what I found on this visit to the olive grove. We are in Florence, just outside, a little to the north, right on the edge of the city. walking through the branches is almost like talking to them We often talk about passion....
THE QUANTUM CUISINE
Dr. Emy Narbone, mathematician and naturopath, will be, together with me, the speaker in this course. http://www.emynarbone.it/index.php But what is the "quantum cuisine"? To use Einstein's words, it's the different that change the world! Emy and I brainstormed while...
COOKING IS CONFIDENTIAL
It happens before sharing. It happens when you don't know each other. It happens when suddently you find that your words are flowing out from your mouth without you planned it. It happens when the food will fullfill with joy the space left empty by the bad emotion...
MUSHROOMS AND CHICORY
You don't come back empty-handed from a walk in the countryside. Now it's time for Corbezzole,the berries from teh strawberry tree (arbutus), with which to make jams. It is time for chestnuts, but also for a bunch of cyclamen, only to be kept in a vase because they...
THE LAST MELONS OF THE SUMMER
To this one in the cover photo I gave the name Melone Menta - also because I have not found what the real name is -, not only for the color, but because it has the typical fresh aftertaste of mint. It is an ancient melon. Of those that cannot be found in the markets,...
FROM THE FIELD TO THE JAR
Time of asparagus.Not easy to see if you go in the wild.Hard to pick, when you harvest them in a cultivated field, as they are stuck in the ground and we have to bend.This explains their price, always higher than other vegetables. We have the blessing to live in the...
FLOCCULARE
After:http://gigliocooking.blogspot.com/2019/11/rosolare.htmlandhttp://gigliocooking.blogspot.com/2019/11/grogiolare.htmlit is the time of another un-known verb: Flocculare It is the action that makes ricotta when it begins to surface . Actually for the verb “to come...
THE ARCHAEOLOGICAL SITE OF ROSELLE
I did not expect such beauty, such a dimension and not even to experience this emotion. To tell the truth, I didn't even expect this sun, which peeped out overwhelmingly after a morning of clouds. GOING UP... Roselle Archaeological Park. On a hill that once dominated...
SONNINO CASTLE: WELCOME WITH CONFIDENCE
Coming up from Baccaiano, along the Provincial Volterrana road towards Montespertoli, the Sonnino Castle with its thirteenth-century tower stands out on the hill to our left. image from Pinterest We continue to the main square, park and then walk up to the town hall...
THE ART & TECHNIQUE OF BREAD IN ITALY
Every recipe is the fruit of several attempts to transform basic and available ingredients. This is the actual history of the food : picking and hunting, trying to change texture and taste of simple foods to make them palatable and digestive. Bread, overall, responds...
VEGAN PASTRY LESSON
How not to use eggs and animal fats and still make spectacular and delicious desserts 1) Dark Chocolate Cake 2) Hazelnut shortbread cookies 3) Tartlets with cream and strawberry coulis 4) Spiced plum cake with raisins SATURDAY MARCH 13th , 03:00 - 06:00 pm Teacher...
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OPEN CLASSES SCHEDULE OCTOBER – 4° WEEK
MONDAYOctober 25th 9:30 am (3 ½ h) 2:30 pm (3 h)Sweet And Sour Tradition 1CaponataPork with LiquoriceLobster with Blueberry SauceItalian Diversities Minestrone (Vegetable soup)Pork ribsBraised fennel TUESDAYOctober 26th9:30 am (3 ½ h)An Italian Typical...
OPEN CLASSES SCHEDULE OCTOBER – 3° WEEK
MONDAYOctober 18th 9:30 am (3 ½ h) Dessert 1Traditional CantucciniBavarian CantucciniLecithin CookiesSebadas TUESDAY October 19th 9:30 am(3 ½ h)2:30 pm (3 h) Vegetables 2More cold saucesBearnese...
OPEN CLASSES SCHEDULE OCTOBER – 2° WEEK
MONDAYOctober 11th 9:30 am(3 ½ h)2:30 pm (3 h) Pasta 3 : Pasta Made With Different Flours The use of buck wheat, hazelnut, beans pureeMarcella’s Pasta and FagioliSoy Lecithin PastaHazelnut Pasta with mushroomsPizzoccheriPizza & Gelato Pizza MargheritaFocaccia (2...
OPEN CLASSES SCHEDULE OCTOBER – 1° week
MONDAYOctober 4th 9:30 (3 ½ h) Fresh Egg Pasta & Sauces - Sfrappole with calamars and arugola- Garganelli with shrimps and zucchini- Tagliatelle with meat sauce- Orecchiette emiliane with bolognese- Orecchiette pugliesi with broccoli or cauliflowers...