Broth and foundations (1 lesson) Saturday February 6th 10:00 am 01:00 pm 2. Fresh Pasta (1 lesson) Sunday February 7th 10:00 am alle 01:00 pm 3. The crepes: sweet, savory,
…. make the dough, roll it out, cook it and cool it. Making the ragù. Fare il ragù. Make the bechamel Grate the Parmigiano Reggiano. Assemble the different preparations and
Alessandro de Cesaris is a master dairyman attentive to technique and the choice of raw materials. Alessandro buys milk, both sheep and cow, from shepherds and small breeders in the
Mushrooms generally have a cap and a stem. Some have the volva, i.e. an envelope that protects them until they reach maturity – as in the case of the ovolo
Mark Bonfoey came to GiglioCooking some years ago with his lovely family : Ann, Alyssa and Ashley. This year he decided to give them the cook book “Italian Cuisine Through
There is no much that I can say about her, different that all what has been said. Unfortunately I didn’t know her well. I didn’t know even about her death,
An enormous THANK to Melissa Klurman, who posted this article: https://www.travelawaits.com/2558397/best-international-cooking-classes-from-home/?fbclid=IwAR3JdYtYc7hv8QtlIX05gx5EHy9tG2-v94DjnNcBRhF9DSM9BSvH0Sa6dZM GiglioCooking School Another straight-from-Italy class, this one feels like you’ve stepped right into the kitchen of Giglio Cooking School in Florence
Here’s what the Chamber of Commerce wrote. IIn such a difficult year, the Chamber of Commerce has put in place extraordinary tools such as the emergency help desk, non-repayable contributions,
The whole family gathered in front of the sceen in the comfort of their home, to cook: BRUSCHETTA WITH TOMATOES GNOCCHI WITH MUSHROOMS RIBOLLITA THANK YOU JULIE! HAPPY BIRTHDAY! Marcella
