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Cuisine & Philosophy

IT’S TIME TO MAKE ART

When I have time, I spend it like this: I write or hang out with friends who are a little crazy, like me. There are Fine Arts Artists such as
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Starters Recipes and Stories

SIXTH NEWSLETTER: WISTERIA – GLICINE – IS EDIBLE

In this period of lockdown for the pandemic I have gratefully strolled around the Florentine hills: a great pleasure for my eyes and soul, and a big benefit for my
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Love for Food

JUMPING TOMATOES CREATE A COCOON

There is a variety of cherry tomato in Puglia, that grows only nearby Alberobello.This tomato has a hard skin and hard pulp as well. As hard as if you trow
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First Courses Recipes and Stories

CACIO E PEPE: THE MOST DIFFICULT PASTA IN THE WORLD

The simplest and the most difficult. The web is full of videos, of chefs and housewives who teach them how to make them: everyone has their trick, their own secret.
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Events & Special Programs

THE ARCHAEOLOGICAL SITE OF ROSELLE

I did not expect such beauty, such a dimension and not even to experience this emotion. To tell the truth, I didn’t even expect this sun, which peeped out overwhelmingly
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Events & Special Programs

SONNINO CASTLE: WELCOME WITH CONFIDENCE

Coming up from Baccaiano, along the Provincial Volterrana road towards Montespertoli, the Sonnino Castle with its thirteenth-century tower stands out on the hill to our left. We continue to the
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Desserts Recipes and Stories

CRYSTALLIZED FLOWERS

Since I don’t have a garden where I can grow flowers without the use of pesticides, I go to pick them in the countryside. I picked mauve flowers, with lilac
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Cuisine & Philosophy

WHEN ART GIVES SHAPE TO EMOTIONS: THE ARTIST ISABELLA FAZZO

I can pride myself on being a great friend of hers. Isabella Fazzo is an artist with a predilection for ceramics, its forms, its composition. She makes her own blends.
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First Courses Recipes and Stories

ROLL WITH POPPY FLOWERS

It starts here: a spring day and the joy of poppies. I try again to make pasta with flowers “inside”. I would like to get palettes with colors and shapes.
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AUTHOR

Marcella Ansaldo

Native of Giglio Island, Marcella has founded and directs the school GiglioCooking in Florence, with simpathy, passion and energy.