For these recipes I am using the metric system, with grams instead of cups and ounces. This method is more accurated and, if it is important to...
GLUTEN FREE OLIVE OIL CAKES
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GIGLIOCOOKING BLOG
Recipes and Stories
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...
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,...
THE GELATO DOES NOT GO IN THE STOMACH…
... It goes to the Soul. by Drew Wood, June 16th, 2024. Although the "starch coma" after the pasta workshop, this is what he, the "spicy" boy with...
I KNOW IT…
I know that what I do, what I value, in the myriad of great problems of the world, is of no importance. The girls in Iran, the imprisoned...
PAULA & KARL
" He likes the "funghi" because he is a "fun guy". Paula and I have something in common: we both like to "sleep fast" 😄 . We also have something...
INEVITABLY, THE BLUE CRAB
Two males I saw it, I bought it. I thought: I will cook it the way my father would have cooked it. Alive: all crustaceans must be. I had to taste...
FAQ: WHICH IS THE BEST TOMATO SAUCE?
Answer: the best tomato sauce does not exist. For sure “the best” correspond to personal liking of each of us. This is a “relative” best. To be the...
CHILD MEMORIES IN PORTOFINO
The first time I ate a slice of meat cooked in a pan in butter was in Portofino. How old was I? Maybe 6. Until then my mom had always cooked it in...
THE ROMAN (STYLE) ARTICHOKE
on the cover: the "Da Giggetto" restaurant in Rome. The Coppedè district of Rome takes its name from its architect, Gino Coppedè. Built around 1920,...
CACCIUCCO IN THE CATAPLANA
Today Cacciucco Livornese in the Portuguese Cataplana. More fusion than that.. The cataplana is a Portuguese pot, made of tinned copper. It is about...
GORGONZOLA AND PEARS ICE CREAM
Last Friday, May 20th, during the lesson on gelato we did and extravagant "extra" recipe: here it is: folow the link on YouTube!...
THE HEAVY HEAVEN
It cannot be anything else than Tiramisù. Above all: do you know the meaning of the word “Tiramisù”? It is a compound word, made from “Tira” present...
THE AIOLI SAUCE
I started it on GiglioIsland, picking the fresh wild garlics. These white bell-flower have a spicy strong smell; at their root there is a small...
FISH RAVIOLI
One of my first memories about cooking is my grandmother making ravioli on Christmas eve. After dinner, when the rest of the family members had...
HAPPY HOLIDAYS
Gigliocooking wishes everyone to have peaceful holidays around a table laden with smiles and good food. A toast to you all with best wishes for all...
EMPTY AND LONELY – NINTH NEWSLETTER
No one crossing the Ponte Vecchio, no one looking out at the balustrade of Piazzale Michelangelo. The sensation of solitude was pervading my inner...
HARE WITH SARACIOLO
Hare is good for this recipe, but also wild rabbit. I would go further to say that roe deer would be fine too. But we are on the Isola del Giglio,...
EIGHTH NEWSLETTER – FOOD IS EVOCATIVE
A scent, a flavor has the sudden capability to bring us somewhere or some-when and even to make us to dive for an instant into a specific...
SEVENTH NEWSLETTER: WALKING IN FLORENCE
Walking in Florence during the lock down has caused in me a double emotion, although the empty city was chilling and a bit dismal....
“LIGHT” MEDITERRANEAN BACCALA’
Just use a little water instead of oil. Start with a sweet onion, or a couple of shallots or fresh chives. cipolla di tropea fresca Slice it finely...
SIXTH NEWSLETTER: WISTERIA – GLICINE – IS EDIBLE
In this period of lockdown for the pandemic I have gratefully strolled around the Florentine hills: a great pleasure for my eyes and soul, and a big...
CACIO E PEPE: THE MOST DIFFICULT PASTA IN THE WORLD
The simplest and the most difficult. The web is full of videos, of chefs and housewives who teach them how to make them: everyone has their trick,...
CRYSTALLIZED FLOWERS
Since I don't have a garden where I can grow flowers without the use of pesticides, I go to pick them in the countryside. these are wild pea flowers...
ROLL WITH POPPY FLOWERS
It starts here: a spring day and the joy of poppies. I try again to make pasta with flowers "inside". I would like to get palettes with colors and...
FIFTH NEWSLETTER: MORE NEWS FROM US
Dear Friends, This is the fifth of the series of newsletters that we are sending every two weeks and…. I have a question today: Do you know how...
BAKED BORAGE RAVIOLI
A walk along the scenic Giglio. A booty of herbs and flowers. This is one of the recipes that came out of it. Borage leaves, two sprigs (no more) of...
THE RECIPE OF CECILIA
If you ask this beautiful lady what her name is, she will answer Cecilia Brizzi. Brizzi is the married surname. Her "girl" surname is Cavero....
IT’S A PITY NOT BEING ABLE TO PHOTOGRAPH THE PERFUME
Numerous, they skirt many roads in this period. They are acacia trees. Their flowers in pendulous clusters exhale a sweet scent. In Tuscany, near...
FOURTH NEWSLETTER
Dear friends, Today I want to do three things:Telling you a personal storyExplaining you what exactly what I am going to startSharing a recipe...
CAROB FLOUR GNOCCHETTI
We must not overdo it with carob flour, because its smell is very strong and would end up spoiling the taste. But in the right quantity, it gives an...
VEGAN STRAWBERRY PIE
Easy, with some details to take care of. For the pastry, mix quickly: 200 gr ( 7 oz) white flour type 00 200 gr ( 7 oz) farro flour 250 gr ( 8,8 oz)...
THIRD NEWSLETTER
Dear Friends, The deepest significance of Easter is the passage to a new life. It is with this spirit that we wish to everyone happy Renaissance. I...
PASTA WITH RED SCORPION FISH
Obviously caught in Giglio. Here is the capon fish ( RED SCORPION) These I have already beautifully cleaned, scaled, gutted. I cut them into thick...
PIC NIC TIME
The first one is on the Monday after Easter, the Angel Monday. Then April 25th arrives: the Liberation day. Then May 1st, the Feast of the Work. On...
SECOND NEWSLETTER
Dear Friends, we hope you enjoyed our last newsletter with the recipes of Chicken Breast with almond and lemon. Because of the challenges with...
PUT THE EGGS IN THE FREEZER
Sumiyo Dan is a Japanese lady who has lived in Italy for about 30 years. We have been friends for 17 years. It is with her that I do "strange...
FIRST NEWSLETTER: ITALIAN CUISINE COMES TO YOUR HOME
sent on March 6th, 2021 I am writing for the purpose of sharing with you wonderful news and to ask you for your valuable input. We have created a...
DUCK HAM WITH HONEY
VIII. Ut carnes sine sale quovis tempore recentes sint Carnes recentes quales volueris melle tegantur, sed vas pendeat et, quando volueris, utere....
DUCK HAM
It's easy, if the right pre-requisites are there. The ducks are those of the house: and this is a fundamental requirement, since we know what they...
TASTE OF WINTER
What is the flavor of winter for you? I had identified my autumn flavor in roastes chestnuts with new red wine...
UOZINMAIFRIG 3
To say that I cook with what I find at home when I'm at Pellegrino's is…. Make fun of yourself. In this house there are three chest freezers full to...
BITTER ORANGE MARMELADE
They are not so easily found. You must have the luck of a friend like Fulvia Ferri who brings them to you, fresh and fragrant, just picked in the...
UOZINMAIFRIG 2
Today's is the second article on "cooking with what is there". It is the first of a long series. This is the first one:...
UOZINMAIFRIG
True professionalism consists in the ability to improvise. Sometimes – actually often - there is no time to go shopping. How is possible that we cut...
4 HOURS OR 40 MINUTES?
.....to which you should add the time to read this article … 4 hours is the time required to cook a ragù properly: less than minimal fire, a few...
A DIFFERENT DISH WITH THE CHESTNUT FLOUR
I am round and small with a spiny robe the flour is very sweet I come down from the mountain and my name is ........ What a precious treasure is...
A PERSIMMON TREE OUT OF THE DOOR
It is beautiful now with its autumn livery. It matches with the color of GiglioCooking, which is orange. Cachi or Kaki in Italian, but also...
THE SCENT OF THE WILD LADLE
Pellegrino turned to carpentry. Let's say it was the lock down but I believe that even if the pandemic hadn't come to give us time to do the things...
NAMES & PATE’
At the age of six days my younger daughter started to come with me to the restaurant we owned. She used to stay in a next room with a lovely baby...
W EL SANCOCHO
I had a title on my old blog post like this: http://gigliocooking.blogspot.com/2013/02/w-el-sancocho.html I "copy" the recipe here, in case the old...
LICORICE MOUSSE
This is the Licorice Mousse prepared for a dinner at Sir Blake's house. Sir Blake is the founder of Friendly's ice cream chain. Mousse di liquirizia...
CHERRY, STONE, CLAMS, MUSSELS
Here in Maine, you can find sour cherries on sale. They sell sour cherries at the farmers market as well as along the road. The only other place...
COFFEE
Molly woke up with the best intentions: just being kind with the new room mates. They met a couple of days before, in the waiting space of a rental...
THE CALL OF THE SAD GRAPES
To tell the truth, it's not that I had this great desire to start kneading or even separating the stalk from grapes . But these clusters hanging in...
LAMPASCIONI
The "lampascioni" are difficult to find at the markets in Tuscany: It it happens, they are very expensive. The come from the region Puglia. They...
IL CASTAGNACCIO
Sweet and satisfying, it doesn’t contain: EggsButter - nor other saturated fatsRefined sugarsGluten Its name is Castagnaccio; it is made with the...
THE FILLET OF PELLEGRINO
The ingredients are not so easy to find, but hunting season has just started and it might be worthy to try. The fillet is Venisson, the most tender...
I BISCOTTI DI MARCELLA: MARCELLA’ S COOKIES
As promised in the previous article - the prickly pear jam - , here it is the recipe of Marcella. I use to make them at the Tamerici, my restaurant...
PRIKLY PEARS JAM
It is not exactly the easiest one to do. Above all, we need the raw material and, if we are not in Sicily, Sardegna or Giglio Island, even if the...
LAMB OF SALVADOR DALI’
I found this recipe in the book that a student (who later became a friend) gave me last summer: the book is DINERS DE GALA and is inspired by and by...
THIRD AND LAST POST….
… on fresh and unripe BIG garlic, at least for this year … Also because in a few days the flowers will blossom and the garlic will be ripe. The...
NUOVE RICETTE CON L’AGLIONE FRESCO
Come anticipato un paio di giorni fa, su questo post https://old.gigliocooking.com/it/2020/04/29/sapori-dimenticati-e-ritrovati-2/ mi ripresento con...
SAPORI DIMENTICATI E RITROVATI
Le immagini sono della Valdichiana, la favolosa Under the Tuscan Sun di un film americano. Sullo sfondo , sdraiata sulla collina, la città di...
UNA ZUPPA DI PORRI FAVOLOSA
Ci vuole proprio questo porro qui, tirato su da questa terra, da questo orto coltivato a spalle nude, con la zappa e senza tanta roba chimica. Anzi,...
LAINA E CECI
Semplice, povero, delizioso.Un altro dei piatti geniali dettati dall’arte di arrangiarsi con quello che c’era. Simile a Tria e Triddi, della cucina...
CONFIT AGLIONE CREAM
Aglione is not just a big garlic. It is a PGI product from Valdichiana. It has its own genome. Its main characteristic is that it is devoid of...
“MY FIRST RECIPE FROM YOUR BEAUTIFUL COOKBOOK!”
photo by Elizabeth McLin, Canada, who kindly sent it to me Sweet and Sour Onions Cipolline in Agrodolce Ingredients:• Cipolline (round flat, small...
ROSOLARE
There are some cooking terms which are un-translate-ble from English to Italian and others from Italian to English. To bake is translated in...
COOKING IS A LANGUAGE, BY EMILY REESE
This pretty girl is Emily Reese. She is a poet.... but se doesn't know.The title was her phrase of "debut" right at the beginning of the class, as...
CROSTINI DI BECCACCIA – CROUTONS OF WOODCOOK
Not something you find at the supermarket ...The Woodcock is hunted. You must have special hunter friends - like my friend Romeo who doesn't like...
HEALTH IN BLACK
What is that attracts in the black? Is Black attractive...because it is associated with disease?Because of the misterious fear of...
LA FRITTATA DI PUZZOLE
Calvatia Excipuliformis e Calvatia Utriformis sono i loro nomi scientifici.Effettivamente ricordano la....calvizie. Si tratta di funghi bianchi con...
QUINCE THE QUEEN
Almost impossible to eat raw, they must be peeled and cut in pieces to make the deliciuos "Cotognata". Add about 30% of their weigh of sugar and let...
FRESH AND DRY PASTA: WHICH SAUCE IS THE BEST FOR EACH TYPE?
We enter here a spiny matter, with a lot of involvements with personal memories and acquired taste. I would never dress Penne Pasta (short pasta)...
HERE THEY ARE !
The first ones, at the beginning shy among the large leaves, then superb, asking for the kiss of the Tuscan Sun. Pretty in a vase on the...
THE RISOTTO IS EASY BUT…YOU MUST BE SMART!
Apparently easy, the technique of Risotto requires care and many details. First of all, the choice of the rice. It must be a variety belonging to...
L’INSALATA NON E’ BELLA SE NON C’E’ LA SALVASTRELLA
O Nocerella, come la chiamano in Val d'Orcia. O Pimpinella.O, come la chiamano al Giglio, Erba Noce. Aggiungetene qualche fogliolina alla vostra...
DAVE MADE ME……
.....Discombobulated, when I saw him six years after we met the first time. This is a photo of him in 2012. I also posted something about our...
A PRETTY RIBOLLITA
This is the "Cavolo Nero", litterally "Black Cabbage". It is a variety of Kale. With its "Pretty" and distinct color points out the other "greens"...
TORTELLINI ALLA NORMA
Una Siciliana con l'animo tedesco che fa i tortellini non può fare altrimenti che un ripieno di melanzana. Tortellini di melanzana pura, salsa di...
THE DETAILED TALE OF THE TAIL
Lobster & Blueberry sauce: where Tuscany meets Maine I see many points of contact between Mount Desert and the place where I was born in...
THE FLU IS BACK…..
How could it not be?... this crazy weather, the saying runs... .....the global warming...We have a remedy : something in common between western...
A PLEASANT MEMORY
The color of the writing is turquoise, becouse turquoise was the color of the table clothes at the Restaurant Le Tamerici. The Restaurant...