Cominciamo con:Isola del Giglio 1-3 Novembre 2019 Dall’1 al 3 Novembre a La Guardia, un week-end tra i sapori e i profumi del Mediterraneo, con le lezioni di cucina della
……posting the happy faces of the guests enjoying their time in the kitchen. It’s time to do it again. These are Jack & Laurie. After the very first doubts by
CHE COSIMO I met them in the coldest day of the year, in Upstate New York, in the beautiful house of Marcey Brownstein. This is the kitchen of the cooking class…..
Quando ero bambina non vedevo l’ora di avere dieci anni.Mi rivedo a camminare a testa bassa mentre mi guardo le scarpe, fare un passo dopo l’altro; mi rivedo a leggere,
MONDAYMay 13th 9:30 – 1:00 pm Pasta 3 : Pasta Made With Different Flours:The use of buck wheat, hazelnut, beans pureeMarcella’s Pasta and FagioliSoy Lecithin PastaHazelnut Pasta with mushroomsPizzoccheri TUESDAYMay 14th 2:00
The Origin of Foods is one of the cooking course that GiglioCooking proposes to Universities.Today we start with Fennel Seeds, something almost unknown or mis-known in the States.Often my American
False Evidence Appearing Real.by Maria Onese This year GiglioCooking celebrates the 10th anniversary.Besides the satisfation for having got to this result and the surprise for how fast the time flies,
… it is for everyone. Louis & Bob came to GiglioCooking seven years ago for the first time.They took a weekly course on Tuscan Cuisine.When they started, they were thinking
