MARCELLA’S BLOG
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WHO COOKS HAS MANY FRIENDS
Oh yes, you might think. Who wouldn't go to dinner with someone who knows how to cook? Ivano & Debra But this is not – or at least not only –...
AN ANCIENT PLACE
This is the impression I get when I enter here. Ancient, yet familiar, welcoming, warm: a place where you feel good. We are in the Atelier Deltos,...
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
VICTORIA CAME BACK
...bringing her father, Chris, and her mother, Tina, to have a culinary experience at GiglioCooking. We cooked together, chatting, smiling... and with me teasing Tina as she is 100% Italian inside. The conversation has been interesting and full of different matters,...
CONCESSIONS AND COUPONS
for cooking lessons lasting 3 hours. We inform all our customers that at Gigliocooking we are already operating with a series of agreements with which you can participate in lessons with discounted rates. We are members of ASSOCRAL and all members can enjoy a special...
WHAT (AND WHO) GOES AROUND, COMES AROUND
This time Richard came with his son David. here we are in action They chose a particular menu: Ravioli with scampi and zucchini, Sepia (cuttlefish) with artichokes ( i told them when they arrived: neither one is on season now... but fortunately I found good...
BIRDS DAY
Lesson 19th of the monthly course. Susan is ready for more advanced recipes. Today we will cook phaesant, duck and pigeon. All these dishes have some hard details to accomplish: the pheasant is a hunted bird: fibrous with a game flavor. It must be treated properly....
I HAVE NEVER CHOSEN TO BE A CHEF
The food chose me.This is what happened and it is still happening.This has been one of the blessings of my life: finding myself into something I like. I was born on a little island of the Tuscan Archipelago and I spent great part of my time at my grandmother's, in her...
NO BALANCES ONLY PROJECTS
2022 hasn’t been a year of “writing”, which is the only thing I regret about it. It has been, instead, a year of action. Lot of action. Maybe because the entire world needed action after the pandemic lockdown. After having discovered shyly and gradualy the benefit of...
CLAY, GRANITE, EARTH
Since elementary school, we have been taught that there are three worlds: mineral, vegetable, animal. We were told that the vegetable and animal worlds are alive, have life inside and undergo transformations. On the contrary, the mineral world is inanimate. It is...
WHEN BLACK DOESN’T BLACKEN
In 1985, when we started our restaurant, the menu was very traditional, except for some desserts I introduced. When I say "traditional" I mean with the typical dishes served in the restaurants of the island: spaghetti with clams, risotto with sea food, grilled sword...
TO BE A CHEF YOU’D BETTER HAVE BEEN A WAITER FIRST
Cook, chef, cooking teacher are different jobs. Each of them has a peculiar aim: the cook cooks and often the cook is better than the chef at that; the chef is the orchestra director; the teacher must have the gift of generosity with giving his knowledge. I haven’t...
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NEW YORK
Looking at the surroundings, NY, it seems that the ancestors decided to build it in the ugliest swamp in America. sdrdav This is the view from the train to New Jersey. davdav The redemption was knowing how to make it swarming and lively to the point that 20 km of...
THE OLIVE HARVEST
I open the window and …. look how the day has began! With a weather like this, don't you want to go and help Giuseppino? This is the company Sapori della Toscana, Val di Chiana. https://www.facebook.com/saporidellatoscana The boy at the top is Giuseppino Genca, and...
THE HILLS OF THE RICOTTA
The cold started again and the production of ricotta started again....as well. There is none like this one here. We are on the Sienese hills, the "Crete". The village is called Torre a Castello and is a fraction of Asciano. We are at the top. Below is a wavy sea of...
CRYPTOBIOTIC: HOW MANY THINGS WE DON’T KNOW….…
....and we destroy! Cryptobiotic It has always been like this: we destroy what we do not know In recent years, the Government of Canada has publicly asked forgiveness from what are now called the First Nations, that is, the populations of Native Americans, who were of...
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SCHEDULE 2021 BASIC CUISINE
The second cycle of BASIC COOKING begins on January 9th and ends on March 29th.. At the same time, the first cycle continues, which began in November 2020, with the last lesson on March 9. Students will be able to participate in the first and second cycle lessons...
NEW CALENDAR ONLINE COOKING CLASSES
DECEMBER 2020 • Thursday, December 17 th at 6:00 pm Italian time Tuscan Cantuccini Tiramisu • Saturday, December 19 th at 6:00 pm Italian time Ravioli spinach and ricotta with cheese sauce JANUARY 2021 Thursday, Janu ary 7 th at 6:00 pm Italian time Tuscan Cantuccini...
ON LINE COOKING LESSONS CALENDAR
we are happy to present a new calendar of interactive online cooking classes. Chef Marcella Ansaldo will be your tutorial, driving you in an informative and pleasant cooking experience. She will demonstrate how to prepare the dishes, cooking, explaining...
OPEN CLASSES CALENDAR: FEBRUARY 17th – 21st
The Third Week of February 2020