MARCELLA’S BLOG
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THIS IS LOVE!
Before Elizabeth and I were engaged, she would come to my home with her pans to cook, as what I maintained at home were rusty and not very good. We...
THE TURKEY RITUAL
This is the turkey for Thanksgiving. It's late for the American holiday par excellence, which was last November 28, but the recipe, with its ritual,...
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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LET’S START AGAIN!
After many months of closure, GiglioCooking School is ready to reopen. In compliance with anti-covid19 health regulations, we will cook together again! The proposed courses for this fall are: FOOD EDUCATION : a course for elementary and middle school children, which...
WHAT SHE COOKS AT HOME….
This is the kitchen table of Sarah Wheeldon, a Canadian actress who took a two week program recently.The recipe book open (with her notes ), the bowl with ricotta and spinach....... I think I guess what she is cooking.... Also, I notice oranges: citrus...
THE FRIENDSHIP HAS GOT TO THE MAJOR AGE
YES! 18 years ago! It is when I met Pete Snaith in Florence.I was “officially” his instructor in cooking classes. The real fact is that this amazing guy has a big passion for this job and with all what turns around food as he was staying all day at...
WHAT LAURI WROTE ABOUT US..
GNOCCHI AND PESTO, AND TIRAMISU, OH MY! https://redbootsinc.com/2019/11/19/cooking-in-florence/ " We just returned from amazing trip to Italy. One of the highlights was a cooking class we took in Florence. The course was offered by Gigliocooking School, and I found it...
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BUT ………WHERE DID TIME GO TO END?
Yet we are in lockdown and we are home. Yet we do nothing … or a little … or less than usual. Why don't we have time? Where does this time go? One of the activities for which GiglioCooking has been successful are the "private lessons". They are lessons forged on the...
SCHOOL OF MYCOLOGY ………. ON THE FIELD
Mushrooms generally have a cap and a stem. Some have the volva, i.e. an envelope that protects them until they reach maturity - as in the case of the ovolo - and the ring, on the upper part of the stem, i.e. the residue of the veil, the membrane that protects the...
TRIBUTE TO JUNE BELLAMY
There is no much that I can say about her, different that all what has been said. Unfortunately I didn't know her well. I didn't know even about her death, happened on December 1st, twentythree days ago. A Swiss friend, Elizabeth Schumann, told me. I met June many...
COOKING IS COORDINATION
Here I want to propose some posts from my old blog: http://gigliocooking.blogspot.com/2015/11/cooking-is.html COOKING MEANS ....COORDINATION While one hand is rolling hard the crank, coordinating the other one to welcome the layer of pasta gently, pulling it out and...
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MARINA E LA SUA CARNE IN SCATOLA
Lassù sulle montagne.....Sulla sponda veneta del Garda, più sù di Spiazzi, ultimo borgo di poche case che domina il Santuario della Madonna della Corona, aggrappato sulla verticale del monte Baldo.. Ancora più su', dicevo, c'è la Malga della famiglia Giacomazzi. E' lì...
VILMA DEI CAPPELLI
C'è un allevamento in Valsugana, con duemila pecore , curate da Vilma.Le pecore danno latte e preziosa lana. Le pecore hanno bisogno di essere tosate due volte l'anno.Una montagna di lana si ammassa nei cortili di Vilma.- che bello! -dico ioEh no!no?La lana è un...
TUTTI PRONTI PER UNA NUOVA AVVENTURA CULINARIA
Cominciamo con:Isola del Giglio 1-3 Novembre 2019 Dall'1 al 3 Novembre a La Guardia, un week-end tra i sapori e i profumi del Mediterraneo, con le lezioni di cucina della chef gigliese Marcella Ansaldo. Tra pasta fatta in casa e piatti della tradizione da...
DOUBLE EGG: SATURDAY APRIL 6th. TO NOT MISS!
COLORFUL, DELICATE OR FUNNY... PERSONALIZE YOUR CERAMIC EGG! THEN... PERSONALIZE ANOTHER EGG; THIS TIME MADE OF CHOCOLATE. YOU WILL BE ABLE TO FORM YOUR CHOCOLATE EGG UNDER THE EXPERT GUIDE OF CHEF GIOVANNI STECCA.EVERYTHING WILL HAPPEN ON SATURDAY APRIL 6th AT:OFFICE...
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