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I am a Nonna and I know other Nonnas. I have been a chef for many years. I am also a teacher. As a chef and a teacher I have

We fell asleep. We have lost our amazement, our sensitivity, our indignation. We have lost the pleasure and joy of working with our hands. They gave us laziness neatly packaged

This is how I want to start 2026: with a charge of energy to make me feel that I have been doing well and, when I haven’t, I was acting

… de-tox. Nothing better than a good sleep, a sincere laugh, a deep smile. Cooking together brings the smile. Chris and Scott decided to take a tour of the market

In order in the front photo: Marie Payne, Barbara Richards, me, Judy Motley,  Brenda Pace Repeat visits from customers who later become friends are the most rewarding. It means there’s

Just to tell… when customers become friends. They, Bonnie and Joe, were friends already. They have been the “best old friends” since tens of years ago. That they were best

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 weigh for any

This is an article that appeared on the Cibotoday website that lists us among the best cooking schools in Florence. Gigliocooking School was opened in 2009 by Marcella Ansaldo, a

Deixe sua cabeça: cioè: leave the head, in the case of shrimp. It’s not an easy thing, to leave the head. And I’m not just talking about shrimp… At first,