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MONDAY November 1st 9:30 (3 ½ h) – Dry and Fresh Pasta Sfrappole with calamars and arugola Garganelli with shrimps and zucchini Tagliatelle with meat sauce Orecchiette emiliane with bolognese

MONDAYOctober 25th 9:30 am (3 ½ h)   2:30 pm (3 h) Sweet And Sour Tradition 1CaponataPork with LiquoriceLobster with Blueberry Sauce Italian Diversities Minestrone (Vegetable soup)Pork ribsBraised fennel  

MONDAYOctober 18th 9:30 am (3 ½ h)             Dessert 1Traditional CantucciniBavarian CantucciniLecithin CookiesSebadas   TUESDAY October 19th 9:30 am(3 ½ h) 2:30 pm (3 h)

IS: CAPPUCCINO AND A PASTRY In collaboration with the ACCADEMIA DEL CAFFE’ Sunday October 24th: two lessons: 10:00 am – 01:00 pm and 02:30 – 05:30 pm Contact: info@gigliocooking.com whatsapp

Even if you don’t want to be a cheesemaker in your life, we are sure you want to understand “how” the things you eat are made. Cows: how much milk

MONDAYOctober 11th 9:30 am(3 ½ h) 2:30 pm (3 h)   Pasta 3 : Pasta Made With Different Flours The use of buck wheat, hazelnut, beans pureeMarcella’s Pasta and FagioliSoy

They started in three. Three guys, very young entrepreneurs. It was almost a gamble. They asked for funds from Europe for start-ups … but they did not receive any (this

MONDAYOctober 4th 9:30 (3 ½ h)             Fresh Egg Pasta & Sauces – Sfrappole with calamars and arugola– Garganelli with shrimps and zucchini– Tagliatelle with

Dear Friends, I have the privilege of being born here. My musculature was formed by diving from these rocks, then swimming, getting out of the water and climbing as long as