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,
Cover photo taken from the Historiam Florence website Just below the medieval church of Santa Margherita a Montici, there is a garden that was designed in the shape of half
The success of the Private Lessons at Gigliocooking is that they are really “private”. You can book the day and the time of the day, then you have to decide
…. As cooking together is a large warm hug. Many years ago, sitting at a table in a restaurant in Firenze with my dear friend Sue Campbell, she was able
This is the impression I get when I enter here. Ancient, yet familiar, welcoming, warm: a place where you feel good. We are in the Atelier Deltos, by Simonetta Rosatelli.
“Pesce all’acqua pazza” – fish in crazy water – is a simple preparation, typical of Naples and the Amalfi and Sorrento coasts. It is fish boiled in sea water and
I have always considered Orecchiette Pugliesi one of the most difficult shapes to make. In the small towns of Puglia it is common to see women sitting outside their front
…became four by the end of the course. Daniela, Andy and Isabel during the first week of cooking class with the family group “this is love”. See: Smiling, respectuful, always
