MARCELLA’S BLOG
Latest Articles
ASMERET AND THE FISH IN CRAZY WATER
“Pesce all’acqua pazza” - fish in crazy water - is a simple preparation, typical of Naples and the Amalfi and Sorrento coasts. It is fish boiled in...
THE ORECCHIETTE FOR THE COOKING CLASS
I have always considered Orecchiette Pugliesi one of the most difficult shapes to make. In the small towns of Puglia it is common to see women...
Author
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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A MESSAGE FROM HEIKO
I have just received a message from Heiko. He was here in april. This is the post of the last day of his class: https://old.gigliocooking.com/2021/04/30/ultimo-giorno-di-corso/ This is the message: Ciao Marcella!I want to thank you for the nice 8 lessons in April!...
THE LAST DAY OF THE COOKING COURSE
The last day is always exciting and many things happen: exchanges of gifts, dedications in the book of signatures, delivery of diplomas, greetings, promises to meet again because the experience was wonderful. We met people from other countries, we met them in front of...
ADRIANAAAAAAA
She is a skipper and goes on small cruises with her boat. She knows the Tuscan archipelago and Giglio Island. She likes to cook. She came to GiglioCooking school in Florence only one time, a few years ago. Only one time. Enough to remember her for ever, to feel her...
MARK WITH MY BOOK
Mark Bonfoey came to GiglioCooking some years ago with his lovely family : Ann, Alyssa and Ashley. This year he decided to give them the cook book "Italian Cuisine Through Time & Space" as Christmas gift. So I shipped him a to his home in California and he...
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ITALIAN CUISINE IS JAZZ
Far from the elaborated recipes shown on glossy cooking magazines, in the daily life cooking is IMPROVISATION. What do people cook every day? Their “culinary elaborations” reflect the market, for sure, but, mostly, what there is in the refrigertor and …...
THE LONELY BAY LEAF
A philosophical thought of Miles Richard Callaghan. ..Such a full distinctive aroma After having spread its fragrant, untouchable treasure, and refined every single morsel with an ethereal fullness, the bay leaf is left abandoned. It does not enter the dishes, nor is...
JULY 1th, 2021
it is July 1st, 2021. It is the beginning of a new year. In an unconventional way, the new year begins now. The year will begin with something special and authentic. Because we understand that you can't waste time on things that aren't worth it. We need another...
WHERE YOUR FOCUS GOES IS WHERE ENERGY FLOWS
If you look at the whole world and if you think about all the positive things happening at this moment and you compare them with the bad things, the bad things are like the blink of an eye. World is better than we think. Human beings are able of magnificence:...
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FOOD EDUCATION PROGRAM FOR CHILDREN
This is a course for elementary and middle school children, which arises from the need to "run for cover". The technological progress (and not human evolution) has led us to a lifestyle in which the rituals of tradition, first of all being at the table, are missing,...
SERATE CULINARIE
Così, nel mezzo della settimana, alla fine di una giornata di lavoro, una serata che richiede un piccolo sforzo di energia ma che verrebbe restituita dall’allegria che si crea in una cucina. Oppure un fine settimana da riempire con un’esperienza diversa, assieme ai...
MARZIA TASSINARI CI INSEGNA LE TORTE DECORATE
Eccole qua, bellissime e tutto sommato, "fattibili" a casa, con gli accorgimenti e i trucchi che Marzia ci svelerà. Che ne dite di venire a provare un fine settimana, in tempo per stupire la vostra famiglia a Pasqua? Sabato 22 e domenica 23 Febbraio, al mattino dalle...
LA COTTURA IN SOTTOVUOTO E IL CONTROLLO DEI COSTI
La bilancia, il sottovuoto, il Roner: controllo della qualità, abbattimento dei costi nella produzione del ristorante. Con lo chef Ilan Catola Sabato 15 e Domenica 16 Febbraio 2020 Il corso non avrà luogo con meno di 8 iscritti. Il limite massimo per classe...
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OPEN CLASSES CALENDAR: FEBRUARY 3rd – 9th
Calendar: The First Week of February 2020
OPEN CLASSES CALENDAR: JUNE 3rd – 9th
MONDAYJune 3rd4:00 – 6:00 pmPizza & Gelato:Pizza MargheritaFocaccia (2 different doughs)Chocolate and vanilla ice creamTUESDAYJune 4th2:30 – 5:30 pmItalian Diversities - Meat menu:Penne and meat balls (is this an American or Italian dish?)Chicken rolls with...
OPEN CLASSES CALENDAR: MAY 13th – 19th
MONDAYMay 13th9:30 – 1:00 pmPasta 3 : Pasta Made With Different Flours:The use of buck wheat, hazelnut, beans pureeMarcella’s Pasta and FagioliSoy Lecithin PastaHazelnut Pasta with mushroomsPizzoccheriTUESDAYMay 14th2:00 – 5:30 pm6:00 – 9:00 pmVegetable 1:The...