MARCELLA’S BLOG
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WHY ASKING FOR A MENU THAT YOU WILL NEVER REPLICATE AT HOME?
The success of the Private Lessons https://old.gigliocooking.com/project/private-lessons/ at Gigliocooking is that they are really "private". You...
EMBRACE THE CUISINE
…. As cooking together is a large warm hug. Many years ago, sitting at a table in a restaurant in Firenze with my dear friend Sue Campbell, she was...
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
CCHE CI VOLE?! WHAT DO YOU NEED?
That is: when a team building means "building" a team. Not competition. Giulia is American, she married an Italian and they live in the province of Florence. Her team is all female: Cristina, also American turned Italian, Michelle, Italian-American or...
THEN THEY DO IT AT HOME
Grandmother and granchild. Traveling together throught Italy. Is anything sweeter than this? Nonna Pat sent me the photo. Proud and happy. Here it is: The girl is concentrated on a tray of perfect gnocchi. Thank you for sharing dear Pat!
NON TI CURAR DI LORO, MA GUARDA E IMPASTA – DON’T CARE ABOUT THEM, BUT LOOK AND KNEAD ( from a famous verse by Dante Alighieri, Don’t worry about them, but look and pass)
Honestly, I didn't expect that. When they entered, two tall and slightly intimidated Marcantonis ( from the Roman leader Marco Antonio) began to scoff: I don't even know how to open an egg, I cook a little, that is, I put two things in the pan . Then, Matteo, who did...
FOOD IS FUN, NOT FUNNY
Actually FOOD is the number one serious thing in the world. Starvation on a side, food - waste on the other side. Is there a topic more serious than this? Food is fun when friends come together and play around the kitchen counter while making the meal. It...
LAVORARE E’ BELLO
Se penso agli ultimi mesi, sento il ronzare di un tornado nelle orecchie.I lavori di ristrutturazione, la scuola che sta crescendo, le tantissime lezioni date ( qualcuna ricevuta) e le tantissime persone incontrate. A questa parte della "vita fuori" si deve...
TASTE OF FALL
After "Taste of Summer": http://gigliocooking.blogspot.com/2018/05/taste-of-summer.html... inevitable here it comes the taste of Fall. Ingredients of this seasonal flavor are: - The New Red Wine, fresh and still crispy, slightly sweet. - The first Chestnuts:...
TASTE OF SUMMER
Only a few days ago I posted " Taste of Spring", actually hoping in the arrival of the good season, as the weather this year has been really crazy and un-predictable: rain rain rain.Now, suddenly, the Summer with its heat is here. And, what is the Taste of the Summer...
MARCELLA’S NOTE ON HER BIO
I was risen surrounded by natural foods and instinctive cookers.My belief is that food is the beginning of any culture on earth, as it is the starter and the reason why each civilization developed in a certain way. I am a cook, before being a “chef”: someone who likes...
INFORMED PALATE
http://gigliocooking.blogspot.com/2018/02/if-you-really-want-to-learn-how-to-cook.html in date February 27, 2018 In the post of the link above is the experience of a "seafood" evening: an endless array of seafood. This is how you learn the difference in flavor...
LA FINANZA SOSTENIBILE…
...non esiste. Potrebbe esistere l'economia sostenibile, cioè la produzione di beni e servizi derivati da un lavoro - sul quale la nostra Repubblica dovrebbe essere basata - che porta a un guadagno. La finanza non può essere sostenibile, è denaro che cresce in virtù...
COOKING WILL SAVE THE WORLD
It's not exactly what Dostoyevsky wrote, it's true. But it is also true that the cuisine, indeed the CUISINE is beauty. The dishes of the chefs photographed in glossy magazines are beautiful. Beautiful is the dish that invites us as soon as we return home. Beautiful...
AN OLD POST, STILL CURRENT
http://gigliocooking.blogspot.com/2016/02/mi-rincuoro-quando.html I repeat it faithfully: I CHEER UP WHEN….. February 09, 2016 …. I see (good) completed projects. When I know companies that build a healthy and fair economy with honesty and passion. with people who...
SWEETBREADS AND SWEET BREAD…
..........have nothing in common.But we made them the same day. In the picture above, the Sweetbreads are sitting together with the brain, while the Sweet bread is rolling under Lisa's hands. This is Sweetbreads, veal glands, part of what is defined "the fifth...
A SHAPE STOLEN FROM NATURE
Images talk !
SAVING SEEDS
In the photo above (by Silvia Maggiotto), I am taking out the seeds from a big squash.Why?Not for baking them with salt for the aperitif.The reason is: to save them. This is part of what Max gathered in his garden one day at the end of august.ALL the produce in the...
CONFETTI TO EAT
COURSE FOR BOYS AND GIRLS FROM 9 TO 13 YEARS potato "chicche" in many colors: fuchsia, orange, green, brown chocolate truffles with colorful fillings and decorated with streamers all to be savored. We are waiting for you! Antonella La Macchia will teach you that...
CHOCOLATE ON VALENTINE’S DAY
I don't know what you think, but for me there is no dessert that can be equated with a chocolate followed by a coffee. And at GiglioCooking the chocolates are perfect: shiny, crunchy, with the right amount of sweet and bitter, with amazing fillings. davdav How about...
MAKING LASAGNE MEANS:
.... make the dough, roll it out, cook it and cool it. Making the ragù. Fare il ragù. Make the bechamel Grate the Parmigiano Reggiano. Assemble the different preparations and bake. The teacher: Antonella La Macchia Ready? It will be a great coordination job where...
DAIRY COURSES
Alessandro de Cesaris is a master dairyman attentive to technique and the choice of raw materials. Alessandro buys milk, both sheep and cow, from shepherds and small breeders in the province of Siena, of those who have few animals. He goes there in person, with the...
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UPCOMING ONLINE LESSONS
Interact and learn with a real chef Marcella Ansaldo, with over 30 years of culinary experience, will be your online tutorial. She will drive you in an informative and pleasant culinary experience, in live streaming. She will show you how to prepare the recipes; she...
LESSONS SCHEDULE FROM FEBRUARY 2021
for information, contact: info@old.gigliocooking.com phone: 348 5115525
FEBRUARY CALENDAR OF ONLINE LESSONS
Lesson 1 ∙ Thursday, February 4th at 6:00 pm Italian time Lamb with almonds and sweet wine Lesson 2 ∙ Saturday, February 6th at 6:00 pm Italian time Friters with pastry cream Lesson 3 ∙ Thursday, February 11th at 6:00 pm Italian time Fried calamars and vegetables...
NEW BASIC COOKING PROGRAM TIMETABLE
Broth and foundations (1 lesson) Saturday February 6th 10:00 am 01:00 pm 2. Fresh Pasta (1 lesson) Sunday February 7th 10:00 am alle 01:00 pm 3. The crepes: sweet, savory, thousands of stuffings (1 lesson) Saturday February 13th 10:00 am 01:00 pm 4. The Rice(1 lesson)...