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Recipes and Stories

PIC NIC TIME

The first one is on the Monday after Easter, the Angel Monday. Then April 25th arrives: the Liberation day. Then May 1st, the Feast of the Work. On each of
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First Courses Recipes and Stories

SECOND NEWSLETTER

Dear Friends, we hope you enjoyed our last newsletter with the recipes of Chicken Breast with almond and lemon. Because of the challenges with worldwide travel at this particular moment,
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Second Courses Recipes and Stories

PUT THE EGGS IN THE FREEZER

Sumiyo Dan is a Japanese lady who has lived in Italy for about 30 years. We have been friends for 17 years. It is with her that I do “strange
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Cuisine & Philosophy

SATURN IS AGAINST

Saturn is in Aquarius. An astrologer friend explains to me that for Taurus it is time for challenges and battles to overcome difficulties, because Saturn is against. Ironically I can
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Second Courses Recipes and Stories

FIRST NEWSLETTER: ITALIAN CUISINE COMES TO YOUR HOME

sent on March 6th, 2021 I am writing for the purpose of sharing with you wonderful news and to ask you for your valuable input. We have created a second
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Second Courses Recipes and Stories

DUCK HAM WITH HONEY

VIII. Ut carnes sine sale quovis tempore recentes sint Carnes recentes quales volueris melle tegantur, sed vas pendeat et, quando volueris, utere. Hoe hieme melius fit, aestate paucis diebus durabit.
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Cuisine & Philosophy

THE RITUAL OF THE FORK

Just the FORK. No spoon, no knife. With one or two ribs of your fork, hook a few spaghetti. The spaghetti must be long: never cut them in half before
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Second Courses Recipes and Stories

DUCK HAM

It’s easy, if the right pre-requisites are there. The ducks are those of the house: and this is a fundamental requirement, since we know what they eat and how they
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Cuisine & Philosophy

BUT ………WHERE DID TIME GO TO END?

Yet we are in lockdown and we are home. Yet we do nothing … or a little … or less than usual. Why don’t we have time? Where does this
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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.