Blog

First Courses Recipes and Stories

COFFEE

Molly woke up with the best intentions: just being kind with the new room mates. They met a couple of days before, in the waiting space of a rental agency.
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Cuisine & Philosophy

THE BLACKBIRD

We rarely have control over things, or alone over Nature. We have also deceived ourselves that we humans are the only intelligent animal, capable of emotions and reactions. Bah… Spring:
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Desserts Recipes and Stories

THE CALL OF THE SAD GRAPES

To tell the truth, it’s not that I had this great desire to start kneading or even separating the stalk from grapes . But these clusters hanging in an expectation
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Love for Food

MUSHROOMS AND CHICORY

You don’t come back empty-handed from a walk in the countryside. Now it’s time for Corbezzole,the berries from teh strawberry tree (arbutus), with which to make jams. It is time
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Events & Special Programs

THE HILLS OF THE RICOTTA

The cold started again and the production of ricotta started again….as well. There is none like this one here. We are on the Sienese hills, the “Crete”. The village is
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Cuisine & Philosophy

COOKING DEEP METHODS

WAITING cooking means “biological transformation of the nutrients” in most of cases by the action of the heat, sometimes by the mechanic movement, sometime by the action of chemical agents,
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Cuisine & Philosophy

ITALIAN CUISINE DOES NOT EXIST

Today the term “fusion” is used as if the “syncretized” cuisine were a new fact. The Cuisine is the most concrete expression of human communication. As such, it is affected
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Recipes and Stories

LAMPASCIONI

The “lampascioni” are difficult to find at the markets in Tuscany: It it happens, they are very expensive. The come from the region Puglia. They must be washed very well
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Cuisine & Philosophy

YOU KNOW THAT YOU ARE A CHEF WHEN:

You find – anyways –  space in the refrigerator. You know the temperature of the sugar by …..listening to it You can represent the motion of the earth around the
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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.