Founded in 2009 by Marcella Ansaldo, Gigliocooking School was created with a clear mission: to provide a space where culinary talent could be discovered, nurtured, and expressed.
Our philosophy is simple and powerful: “Cooking is not competition.” We believe that cooking should be taught and learned for what it truly is — everything else. It is nourishment, emotion, memory, culture, and connection.
The name Gigliocooking holds both nostalgic and hopeful meaning. It comes from Giglio Island, the birthplace of the founder, Marcella. It represents her roots, and at the same time, a vision of the “Possible Future” — one where authentic and local foods become a source of health and well-being for both people and the planet.
At Gigliocooking, we dive into all the shades and dimensions of food:
Chemistry, nutrition, culture, history, health, beauty, sharing, and necessity.
This is the place to explore technique, ingredient pairing, nutritional values, plating, color harmony, and flavor perception — and at the same time, to feel free to experiment with your creativity.
Whether you are a traveler seeking authentic experiences or a student deepening your culinary knowledge, Gigliocooking welcomes you into a kitchen where food becomes a meaningful and joyful part of life.
MARCELLA ANSALDO
Chef, Teacher, and Founder of Gigliocooking
A native of Isola del Giglio, a small island in the Tuscan Archipelago, Marcella Ansaldo is the Chef and Founder of Gigliocooking School. She has always been a cook — by instinct, by vocation, by passion.
Raised in an environment rich in natural foods and surrounded by intuitive home cooks, Marcella has always felt deeply connected to the world of food.
She began working in her family’s restaurant at a very young age, and in 1985, she opened her own restaurant on the island, which she successfully ran for 12 years, earning mentions in major Italian restaurant guides.
In the years that followed, Marcella continued to work in the culinary field — including in top restaurants — and also obtained a second diploma as a Food Technician, further expanding her knowledge and technical expertise.
In 2000, she moved to Florence to begin a new chapter as a Chef Instructor in a university institute for international students, a role she held for nine years.
In 2009, she founded Gigliocooking, a school born from her desire to create a place where food is not a competition, but an experience of life.
Her main cooking philosophy is:
“Learn the rules, then break them.” Study the fundamentals, respect the origins — and from there, experiment, evolve, and express your own voice. It’s the same principle she applies to life: listen to the wisdom of elders, and build your own style with confidence.
Marcella leads the school with passion, warmth, and energy, teaching in both Italian and English, and welcoming food lovers of all ages and backgrounds.
“I am a cook, before being a chef: someone who loves to transform ingredients to nourish both body and soul. Then I am a chef, meaning I know how to plan, organize, and be on time.
Finally, I am a teacher — a role I’ve embraced for over twenty-four years. My students say I’m able to transmit both the passion and the techniques I’ve gathered through experience and study.
Gigliocooking is the place that embodies my vision of food: a daily, natural act.”
MOST RELEVANT EVENTS AND AWARDS:
- 2005: Cooking lessons for Slow Food in Charlotte, North Carolina; featured in Charlotte Magazine.
- 2005–2007: Personal chef in Maine for prominent entrepreneurs.
- 2011: Gigliocooking listed among the best activities to do in Florence on TripAdvisor.
- 2014: Lessons and lectures held at the Lecture Hall of Vancouver Island University.
- 2015: Received the First Certificate of Excellence from TripAdvisor.
- 2019: Gigliocooking’s 10th anniversary and publication of Marcella’s cookbook Italian Cuisine through Time and Space.
- 2021: Marcella created a special menu for a gastronomic event in Lyon, France, commemorating the 700th anniversary of Dante’s death.
- 2021: Gigliocooking awarded by the Chamber of Commerce of Florence in the Female Entrepreneurship category.
- 2023: Marcella featured in the premiere episode of the cooking show Ciao House on Food Network, teaching fresh pasta to professional chefs.
- 2024: Gigliocooking’s 15th anniversary and publication of the Italian-language book Cucina Quantica (Philosophy of Cooking).
Her Cookbook
Marcella is also the author of a 400-colored page cookbook:
Italian Cuisine Through Time and Space, a comprehensive and passionate journey into Italian culinary heritage — from traditional roots to contemporary creativity.
The book is written in English and is available for purchase at the school.
It also gives its name to Gigliocooking’s monthly program, a four-week immersive course based on the recipes and philosophy described in its pages.
The book collects recipes from the Italian tradition — reaching back as far as Roman times — alongside modern recipes, some of which have been “decomposed and re-created” by Marcella. Its aim is to reveal the “modern” within the ancient. The underlying philosophy is “learn the rules, then break them.”
The goal is to provide a technical foundation that empowers readers to become more confident, creative, and less intimidated in the kitchen.
This is a “textbook”, where techniques are explained in a clear and accessible way, suitable even for those who have never studied biology, nutrition, or chemistry.
The book is complete with photos — at least one for each recipe — and in some cases, a series of images illustrating the procedure step-by-step. It is divided into 20 stages, beginning with pasta, one of the essential pillars of Italian culinary culture, and progressing to select techniques of molecular cuisine.
Pasta appears in 7 stages, each explained from both a cultural-historical and a technical perspective. The formation of gluten is the key to pasta making, and because of this, the pasta recipes — as well as the entire book — gradually increase in difficulty, from basic doughs to those incorporating vegetables, nuts, and beans. The pasta section also includes explanations of sauces and their techniques, with suggestions on how to modify them seasonally or according to personal creativity.
All major food groups are covered in the book: broths and stocks; risotto, gnocchi, and soups; sauces (both warm and cold); meats (lamb, chicken, veal, beef, wild boar, pork, duck, pigeon, guinea fowl); fish (sea bream, swordfish, tuna, salmon, preserved cod, anchovies, mollusks); and sweets (mousse, chocolate, bavarian cream, biscotti, and more).
The book reflects Marcella’s teaching style: it provides detailed information while leaving room for personal interpretation, creativity, and intuition.
COLLABORATORS
Gigliocooking is supported by a team of expert collaborators, professionals specialized in bakery, chocolate, pastry, and cooking techniques.
They form an essential and authentic part of the school’s foundation: Alberto, Cinzia, Giovanni, and Ilaria — listed alphabetically — together with Marcella represent the knowledge, philosophy, and mission of Gigliocooking.
Our chefs warmly welcome you and will guide you throughout your journey, whether it’s a one-day experience or a full course. Each of them will make you feel comfortable, ensuring you leave the school enriched both in skills and passion.
The team is completed by Meena, our invaluable kitchen assistant, and Marta, who manages all the administrative activities of the school.
THE SCHOOL
Gigliocooking is located in Florence, just a 10-minute walk from Porta alla Croce, one of the historic gates to the city’s charming historic center. The school sits near the gardens along Lungarno del Tempio, a lively “foodie” area, especially vibrant during summer evenings. The most scenic route to reach us is a leisurely stroll along the river from the city center.
Entering through a quaint courtyard, you immediately feel the blend of professionalism and warmth that defines our school. Gigliocooking is a fully equipped professional cooking school, with a bright, spacious kitchen featuring stainless steel counters, a large marble table for pasta and pastry preparation, professional ovens, a fast dishwasher, an ice cream machine, and all the specialized tools needed for hands-on learning. At the same time, the space is welcoming and comfortable, creating the perfect setting for an enjoyable culinary experience.
The kitchen is flexible and thoughtfully arranged before each lesson, with stations tailored to the number of participants and the recipes being prepared. Our team of professional technical chefs brings both expertise and passion to every class, guiding students step by step while ensuring that learning is fun, engaging, and truly immersive.