GIGLIOCOOKING BLOG

When I cook I like to use fresh herbs. In my frontyard there are several. Often, during cooking classes, I take students and guests out to collect...

Many years ago, at the start of Gigliocooking, my dear friend Sue Campbell told me, in an assertive way: "Your school attracts only special people"....

Uozinmaifrig is not my own phylosophy. WIth this invented word - which is actually the way we spell "What is in my fridge?" - can summarize the...

When I was a little girl I used to do a simple game at table with my sister: competing on best color of our water. I know that pediatricians,...

Yes, sometimes we forget why we are doing what we are doing. I found this writing on a piece of paper attached to the cover of an old diary of mine....

Andrea del Castagno painted it, as reported in the note on the side of the work. It is one of the seven Cenacles present in Florence. It is located...

parchment from the year 960 The parchments, from the year 960, preserved in a Diocesan Archive, are texts in tachygraphic Latin, a shorthand system...

Or rather: how a chef should be According to Bartolomeo Scappi, secret cook of the pope, who lived between 1500 and 1577, the professional cook must...

Everything was unexpected: starting with what I found on this visit to the olive grove. We are in Florence, just outside, a little to the north,...

Dr. Emy Narbone, mathematician and naturopath, will be, together with me, the speaker in this course. http://www.emynarbone.it/index.php But what is...

It happens before sharing. It happens when you don't know each other. It happens when suddently you find that your words are flowing out from your...

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...

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...

Since elementary school, we have been taught that there are three worlds: mineral, vegetable, animal. We were told that the vegetable and animal...

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...

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;...

Far from the elaborated recipes shown on glossy cooking magazines, in the daily life cooking is IMPROVISATION. What do people cook every day? Their...

A philosophical thought of Miles Richard Callaghan. ..Such a full distinctive aroma After having spread its fragrant, untouchable treasure, and...

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...

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...

When I have time, I spend it like this: I write or hang out with friends who are a little crazy, like me. There are Fine Arts Artists such as...

I can pride myself on being a great friend of hers. Isabella Fazzo is an artist with a predilection for ceramics, its forms, its composition. She...

Saturn is in Aquarius. An astrologer friend explains to me that for Taurus it is time for challenges and battles to overcome difficulties, because...

Just the FORK. No spoon, no knife. With one or two ribs of your fork, hook a few spaghetti. The spaghetti must be long: never cut them in half...

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...

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...

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...

Here I want to propose some posts from my old blog: http://gigliocooking.blogspot.com/2015/11/cooking-is.html COOKING MEANS ....COORDINATION While...

TV, magazines, internet: Cuisine is everywhere Yet people - you can also investigate the reasons, which are many and varied - heritage, rejection of...

We rarely have control over things, or alone over Nature. We have also deceived ourselves that we humans are the only intelligent animal, capable of...

WAITING cooking means “biological transformation of the nutrients” in most of cases by the action of the heat, sometimes by the mechanic movement,...

Today the term "fusion" is used as if the "syncretized" cuisine were a new fact. The Cuisine is the most concrete expression of human communication....

You find - anyways -  space in the refrigerator. You know the temperature of the sugar by …..listening to it You can represent the motion of...

I want to propose again an article of some years ago: http://gigliocooking.blogspot.com/2013/12/la-mia-mamma-dice-che.html Her words are simple, but...

You might be able to not let any single chunk to fall on the floor………. dav …you might be able to temper the chocolate without licking your...

In Italy food is everywhere. It grows spontaneously along dusty roads, forgotten seeds sprout here and there, abandoned vines continue to climb into...

Improvisation is the word that summarizes the Italian style in the kitchen. Improvisation does not mean “invention without rules”, but, rather,...

Perché mette il semaforo ai singoli prodotti Il semaforo dovrebbe essere applicato a una dieta, non a un singolo alimento. La dieta ci suggerisce un...

…..che è un grande valore della nostra cultura. Ricominceremo con la tovaglia, i piatti più belli, le posate allineate, i vassoi del servizio buono...

“Grogiolare “ means : to cook slowly over moderate heat. The  methaphoric use of the verb is reflexive: Crogiolarsi, that is…groping is pampering,...

This is Susanne Dillingham today. When I first met her, in 2004, she was a tiny 18 years old girl attending the professional culinary program and I...

The Origin of Foods is one of the cooking course that GiglioCooking proposes to Universities.Today we start with Fennel Seeds, something almost...

Vanilla Basil Chocolate Strawberry before Strawberry after Fiordilatte Parmigiano Reggiano Licorice Watering...

... start to eat ! Savor the different texture of the same food raw and cooked taste the differences of differente fishes dream on the delicate...

Super-sized squash, sweet and juicy: it grew with no pesticides or fertilizers. I know I am blessed... This variety of beans did give much produce,...