Interact and learn with a real chef Marcella Ansaldo, with over 30 years of culinary experience, will be your online tutorial. She will drive you in an informative and pleasant
She is a skipper and goes on small cruises with her boat. She knows the Tuscan archipelago and Giglio Island. She likes to cook. She came to GiglioCooking school in
We must not overdo it with carob flour, because its smell is very strong and would end up spoiling the taste. But in the right quantity, it gives an aromatic,
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
They are not only ones. But it is also thanks to them that the cultivation of vines has, once again, become a prominent activity in Giglio. Simone e Giovanni Rossi.
They were planted by Sandro along the road to the Castle. In this stretch the suggestion of the place increases, framing the Campese bay. They are sour cherry trees. I
Obviously caught in Giglio. Here is the capon fish ( RED SCORPION) These I have already beautifully cleaned, scaled, gutted. I cut them into thick slices. I also put my
Since January through June Giglio island is tinged with yellow. First the gorse comes, the spiny genista. Calicotome Infesta is the Latin name. A sweet and persistent scent pervades the
