“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...
GIGLIOCOOKING BLOG
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,...
“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...
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....
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...
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...
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...
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...
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...
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...
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...
LA FRITTATA DI PUZZOLE
Calvatia Excipuliformis e Calvatia Utriformis sono i loro nomi scientifici.Effettivamente ricordano la....calvizie. Si tratta di funghi bianchi con...
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...

















