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Come promesso nell’articolo precedente – quello della marmellata di fichi d’ India – , ecco la ricetta dei Biscotti d Marcella: Li facevo alle Tamerici, il ristorante che avevo all’

It is not exactly the easiest one to do. Above all, we need the raw material and, if we are not in Sicily, Sardegna or Giglio Island, even if the

You might be able to not let any single chunk to fall on the floor………. …you might be able to temper the chocolate without licking your fingers….. ..you might be

Così, nel mezzo della settimana, alla fine di una giornata di lavoro, una serata che richiede un piccolo sforzo di energia ma che verrebbe restituita dall’allegria che si crea in

To this one in the cover photo I gave the name Melone Menta – also because I have not found what the real name is -, not only for the

In Italy food is everywhere. It grows spontaneously along dusty roads, forgotten seeds sprout here and there, abandoned vines continue to climb into the vegetation and bear fruit. We live

After many months of closure, GiglioCooking School is ready to reopen. In compliance with anti-covid19 health regulations, we will cook together again! The proposed courses for this fall are: FOOD

I found this recipe in the book that a student (who later became a friend) gave me last summer: the book is DINERS DE GALA and is inspired by and

… on fresh and unripe BIG garlic, at least for this year … Also because in a few days the flowers will blossom and the garlic will be ripe. The