My life is …being in constant motion. A friend, some days ago, defined it “From Car to Kitchen”, always moving… From where I live: to my school in Florence. After
Only a few days ago I posted ” Taste of Spring”, actually hoping in the arrival of the good season, as the weather this year has been really crazy and un-predictable:
O Nocerella, come la chiamano in Val d’Orcia. O Pimpinella. O, come la chiamano al Giglio, Erba Noce. Aggiungetene qualche fogliolina alla vostra insalata, darà un piacevole gusto di noce.
…opposing the other four fingers is the distinct evoluted part of our body that makes us different from the monkey and that has been making possible the building of what
…..Discombobulated, when I saw him six years after we met the first time. This is a photo of him in 2012. I also posted something about our cooking together: http://gigliocooking.blogspot.it/2012/08/every-day-someone-special-knocks-at-my.html
This is the “Cavolo Nero”, litterally “Black Cabbage”. It is a variety of Kale. With its “Pretty” and distinct color points out the other “greens” in the garden. From a
… start to eat ! Savor the different texture of the same food raw and cooked taste the differences of differente fishes dream on the delicate sweetness of the scampi
Una Siciliana con l’animo tedesco che fa i tortellini non può fare altrimenti che un ripieno di melanzana. Tortellini di melanzana pura, salsa di pomodorini confit, spuma di ricotta salata,
Now that one year has gone, it is time of summarising what we have accomplished and time of new resolutions. Talking about GiglioCooking, it is time to see back, to
