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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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Events & Special Programs

CRYPTOBIOTIC: HOW MANY THINGS WE DON’T KNOW….…

….and we destroy! It has always been like this: we destroy what we do not know In recent years, the Government of Canada has publicly asked forgiveness from what are
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Events & Special Programs

FOOD EDUCATION PROGRAM FOR CHILDREN

This is a course for elementary and middle school children, which arises from the need to “run for cover”. The technological progress (and not human evolution) has led us to
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Desserts Recipes and Stories

IL CASTAGNACCIO

Sweet and satisfying, it doesn’t contain: Eggs Butter – nor other saturated fats Refined sugars Gluten Its name is Castagnaccio; it is made with the flour of dry chestnuts. It
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Cuisine & Philosophy

MY MON SAYS THAT……LA MIA MAMMA DICE CHE

I want to propose again an article of some years ago: http://gigliocooking.blogspot.com/2013/12/la-mia-mamma-dice-che.html Her words are simple, but they enclose the Truth of the Cuisine. “Cooking means that…… …when, then you
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Second Courses Recipes and Stories

THE FILLET OF PELLEGRINO

The ingredients are not so easy to find, but hunting season has just started and it might be worthy to try. The fillet is Venisson, the most tender part at
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Second Courses Recipes and Stories

THE FILLET OF PELLEGRINO

The ingredients are not so easy to find, but hunting season has just started and it might be worthy to try. The fillet is Venisson, the most tender part at
Read more »
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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.