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Deeply Involved

Deeply involved in Giglio Cooking Culinary School in Florence

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The classes will be not pure demonstrations: guest will be "deeply" involved in putting their hand in the food and creating their own dishes

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COOK WITH FUN

COOK WITH FUN

IMPROVE YOUR CULINARY SKILLS AND DEVELOP A SERIOUS FOOD KNOWLEDGE WITH PLEASURE AND FUN

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Gigliocooking - Feedback by Tim Braheem
Tim Braheem PDF  | Drucken |  E-Mail
Geschrieben von: Administrator   
Mittwoch, den 02. September 2009 um 15:55 Uhr
There are no translations available.

In September of 2007, my family and I moved to Florence Italy for one year. As a “foodie”, one of my goals was to take cooking lessons from an Italian Chef.  I was introduced by a mutual acquaintance to Marcella Ansaldo shortly after our arrival in Florence.  Ms. Ansaldo is responsible for some of my most special and vivid memories of our magical year living abroad.

Every Thursday she and I would spend four to five hours together in my kitchen preparing a variety of extraordinary dishes.  When you spend over 100 hours in the kitchen with someone you get to know them pretty well and we have become very close friends.

I think that what I love most about learning from Marcella is that she teaches the “Complete Picture” of cooking.  Marcella’s philosophy is that a great meal starts with knowing how to shop!  Each Thursday we would meet in the morning at San Lorenzo Market in the center of the city and this is where the meal would begin.  She taught me what to look for when selecting fresh produce, meats and most importantly how to know if the fish is fresh.  “It doesn’t matter how good the recipe is Tim, if the ingredients are not the best and you don’t know what you’re looking for, the result will be subpar.” She would say.

A close second was that I loved how knowledgeable she is about all the regions of Italy and their specialties.  We made Caponata from Sicily, Lasagna meat sauce from Bolognia, Risotto with squid from Venice, fried baby artichoke hearts from Tuscany, Chicken Florentine and numerous fresh fish dishes from various villages in the Mediterranean.  The vast array of recipes that she possesses is astonishing, from the well-known Italian classics to regional gems that you would only know about if you were to visit the village.

My view of cooking and eating is forever changed through my relationship with Marcella and the palates of my wife, two children and myself are now forever spoiled.  The good news is that I can recreate all of these wonderful dishes from what I learned.

I’m so thrilled that she has decided to pursue her dream of opening a cooking school in what is surely one of the most magical cities on the planet.  I could not recommend attending highly enough!

 

Sincerely, Tim Braheem

Zuletzt aktualisiert am Dienstag, den 08. Dezember 2009 um 16:31 Uhr
 

Weekly Programs

CalendarWeekWe organize one week lasting programs, either in classroom at GiglioCooking School in Florence and travelling to discover the most charming places of Tuscany.
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Monthly Programs

CalendarMonthWe organize one monthlasting courses, in classroom at GiglioCooking School in Florence.Pn special request, a trip can be included. For further information contact us. Learn more...

Special Programs

AttachWe organize special Itinerary Programs to discover foods of less known places of Tuscany.
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