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 started Gigliocooking school in Florence in 2009.
This doesn’t mean that I started my culinary career 12 years ago.
Neither that I started to teach 12 years ago.
That happened in January 2001, thus 20 years ago. Thus, 20 years of teaching,
But my total culinary career started longer before. Almost at the beginning of my life.
I grew up in the restaurant that the sister of my grandmother started in the 50s in Giglio Island: a veranda on the beach where my first jobs were to fold napkins and pat dry cutlery. This happened before I went to school: I might have been 4, or even 3. Since then, I had been spending my summers in the restaurant.
In the photos: The patch of beach where I grew up how it looks today and when I was a child: the girl is me
Although at the end of the scientific high school I started to work as an employee, all the weekends were devoted to help the family of my future husband in their restaurant. Like a destiny, with the marriage the big change was: moving to another restaurant on weekends.
Nothing seemed more obvious for us than to start our own restaurant and to take a second high school diploma, this time as Food Technician.
How was life in our restaurant?
Hard, engaging, challenging.
The description of my life in the restaurant would deserve an entire book. So, I will tell you the story little by little.
You have already understood that my experience in the world of food dates back to many years ago and, still today, I make new discoveries every day. Because this is an endless matter.
That’s why I dare to say that I can give you all what I have learned and all what I have earned through real work, because I know all the details, all the “corners”, difficulties, different jobs, timing of a kitchen.
Although the extensive program, we will face each topic at a time and you will have all the time to “digest” it, elaborate it and, from learned techniques, you will “jump up” toward your own creations.
The videos and accompaning materials, will remain on the site at your disposition and I will be always available to answer to your questions.
Marcella
Ah , I was almost forgetting: this is the link for our next appointement FACEBOOK LIVE Wednesday April 7th, at 12:00pm EST / 9:00am PST at this link:……..
I will show you how to mince parsley.
Below you find the recipe of a delicious and easy sauce to make at home and keep a few days in the refrigerator. It is the “compulsory” sauce to accompany boiled meat in the succulent Florentine panino, it is perfect in sandwiches with cured meats and pickles.
It’s a good start to make your own sauces for your snacks.
GREEN SAUCE
Difficulty: Easy (some attention required with tossing the egg in the boiling water)
Preparation time: ⏳ 15 minutes
Cooking time: ⏱️ 3 minutes
Cost: inexpensive
Ingredients:
1 bunch fresh parsley
4-6 basil leaves
½ garlic clove
2 spoons capers
2 anchovy fillets
The soft part of a slice of bread, soaked in water and wine vinegar
1 soft boiled egg
salt, pepper
120 gr extra virgin olive oil
Rinse and dry the herbs.
Bring to boil a little pot of water: toss in the egg and cook it for 4 minutes. Take it out and cool down in cold water. Shell and put in the glass of a mixer.
Rinse the capers.
Squeeze the bread.
All the ingredients in the mixer glass, but the olive oil.
Start to mix pouring gradually the olive oil at the same time.
Taste to regulate salt.