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
Egg Yolk Man & Pushka They showed up the first day of spring with “spring” smiles and the day unfolded…..:folding Ravioli, folding the whipped egg whites in the chocolate batter
COLORFUL, DELICATE OR FUNNY… PERSONALIZE YOUR CERAMIC EGG! THEN… PERSONALIZE ANOTHER EGG; THIS TIME MADE OF CHOCOLATE. YOU WILL BE ABLE TO FORM YOUR CHOCOLATE EGG UNDER THE EXPERT GUIDE
Thank you Louis Anon for your photo and your kind words. One day a dear girlfriend, Sue Campbell, told me:“I don’t kow if you noticed Marcella… in your school you actract only special
……….have nothing in common. But we made them the same day. In the picture above, the Sweetbreads are sitting together with the brain, while the Sweet bread is rolling under
