Deixe sua cabeça: cioè: leave the head, in the case of shrimp. It's not an easy thing, to leave the head. And I'm not just talking about shrimp… At...
DEIXAR A CABEÇA
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GIGLIOCOOKING BLOG
Love for Food
THE HERB GARDEN
Cover photo taken from the Historiam Florence website Just below the medieval church of Santa Margherita a Montici, there is a garden that was...
THE OLIVE OILS OF GIGLIOCOOKING
I met another madman. Madly in love. Madly in love with olive trees and oil. Madly in love to the point of wanting “the best” for his beloved...
THIS PLACE MAKES ME HAPPY
Open, come in. What a wonderful invitation, just like that, along the way. It's open, we eat here, it's lunch time. So, old fashioned, the "simple"...
WHEAT GRAIN
Chiccolino Chiccolino where are you? (baby grain, baby grain where are you?) Under the ground, don't you know? And you do nothing down there? I...
THE GUFFY OIL
The name does not correspond to what the adjective means in Italian - And in English, as well. The island of Giglio, as we Gigliesi like to say, is...
THE BEHAVIOR OF THE FOOD
The behavior of the food can teach us something about our behavior. At the same time, we can treat food in the same way we treat people. A big...
THE GIRL OF THE CORN
Each family has its own seeds. Many varieties, each in small plots, each adapting the microclimate of the plot of land. We already know that Italy...
FAQ: WHY IS THE FLORENTINE STEAK SO BIG?
The Chianina is the bovine breed raised in ValdiChiana - from which it takes its name -, the area of Tuscany known in the US as Under The Tuscan...
THE NOVEMBER MARKET
Who says it's sad? When the last fruits of summer color it, and the first fruits - primizie - of winter are already making their way. Marcella...
THE SEEDS OF PAPAYA
It has now become a national fruit, since there are crops in Sicily. Papaya exists in several varieties, which mainly differ in size. The pulp is...
THERE IT IS!
It took two months to get it, not counting the tries..... But I did it: here is the Aglione Nero of the Val di Chiana. The inspiration came from my...
THE FARM OF HAPPY HENS
They started in three. Three guys, very young entrepreneurs. It was almost a gamble. They asked for funds from Europe for start-ups … but they did...
THE BIO-ACTIVE GARDEN OF FLORENCE
While Andrea Battiata speaks, I feel that there are no other ways to cultivate than his. Intensive crops? What are they? Organic products? really?...
JUMPING TOMATOES CREATE A COCOON
There is a variety of cherry tomato in Puglia, that grows only nearby Alberobello.This tomato has a hard skin and hard pulp as well. As hard as if...
AS SOFT AS CLOUDS
The Ricciarelli are small delicacies with the shape of an almond.Their paste is made of almond, sugar and egg white.They are typical from Siena, the...
PRIZE FOR EQUILIBRIUM
The title explains it all. Equilibrium. Something beyond personal likings and opinions. An objective value. In medio stat virtus. Not too...
MUSHROOMS AND CHICORY
You don't come back empty-handed from a walk in the countryside. Now it's time for Corbezzole,the berries from teh strawberry tree (arbutus), with...
THE LAST MELONS OF THE SUMMER
To this one in the cover photo I gave the name Melone Menta - also because I have not found what the real name is -, not only for the color, but...
FROM THE FIELD TO THE JAR
Time of asparagus.Not easy to see if you go in the wild.Hard to pick, when you harvest them in a cultivated field, as they are stuck in the ground...
FLOCCULARE
After:http://gigliocooking.blogspot.com/2019/11/rosolare.htmlandhttp://gigliocooking.blogspot.com/2019/11/grogiolare.htmlit is the time of another...
SWEETBREADS AND SWEET BREAD…
..........have nothing in common.But we made them the same day. In the picture above, the Sweetbreads are sitting together with the brain, while the...
A SHAPE STOLEN FROM NATURE
Images talk !
SAVING SEEDS
In the photo above (by Silvia Maggiotto), I am taking out the seeds from a big squash.Why?Not for baking them with salt for the aperitif.The reason...