…. 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...
EMBRACE THE CUISINE
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GIGLIOCOOKING BLOG
About Marcella
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,...
MARE-CELLA
My name is Marcella. Writtenin this way, In English it would be pronounced the same way, "Marsella". The vowel E transforms this word into other...
AN ARTICLE ON “QUANTUM CUISINE”
A sincere and huge thank you to Daniela Biganzoli, who dedicated an article on her blog to "Cucina Quantica", the book written together with Emy...
THE QUEEN OF CUTTLEFISH
...It's me. My exclusive earring proves it: only the Queen of Cuttlefish can have it. Mine in particular was created by an artist, Stephanie...
PRESENTATION of QUANTIC CUISINE
I have been absent from my blog for a long time. I start posting again today, with this new small venture: a philosophical idea on cooking,...
THE PRESENTATION OF THE BOOK “QUANTUM COOKING”
I know it doesn't end there. Now the brain is erupting … and who stops it? The presentation is just a preview. A book will follow, more detailed and...
PRESENTATION OF THE QUANTUM CUISINE: COURSE AND BOOK
What can I say…. I'm saying that a couple of months ago I wouldn't have believed it. But everything is relative, isn't it? When Emy Narbone came to...
A NEW REPRINT OF MARCELLA’S COOKBOOK
We are happy to announce that the cookbook "Italian Cuisine through time and space" has been reprinted with a new edition 2023. 400 color...
MY HEART IS ORANGE
This is my orange heart. To like the orange color was a decision. I made the decision to like orange color a long ago, some years before the opening...
AWARD: FLORENCE AND WORK
The communication came from the Chamber of Commerce, Industry and Crafts of Florence, the first to be established in 1770 by Duke Pietro Leopoldo II...
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...
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...
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...
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...
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...
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....
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...
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...
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...