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Cuisine & Philosophy

LA FINANZA SOSTENIBILE…

…non esiste. Potrebbe esistere l’economia sostenibile, cioè la produzione di beni e servizi derivati da un lavoro – sul quale la nostra Repubblica dovrebbe essere basata – che porta a
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School & Cooking Friends

FEEDING OR EATING?

To be or not to be? You always learn from the people you teach. Marco has recently retired and is attending the basic cooking class. I realize that he knows
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Cuisine & Philosophy

COOKING WILL SAVE THE WORLD

It’s not exactly what Dostoyevsky wrote, it’s true. But it is also true that the cuisine, indeed the CUISINE is beauty. The dishes of the chefs photographed in glossy magazines
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School & Cooking Friends

CCHE CI VOLE?! WHAT DO YOU NEED?

That is: when a team building means “building” a team. Not competition. Giulia is American, she married an Italian and they live in the province of Florence. Her team is
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Cuisine & Philosophy

AN OLD POST, STILL CURRENT

http://gigliocooking.blogspot.com/2016/02/mi-rincuoro-quando.html I repeat it faithfully: I CHEER UP WHEN…..  February 09, 2016 …. I see (good) completed projects. When I know companies that build a healthy and fair economy with
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Cuisine & Philosophy

NO BALANCES ONLY PROJECTS

2022 hasn’t been a year of “writing”, which is the only thing I regret about it. It has been, instead, a year of action. Lot of action. Maybe because the
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Cuisine & Philosophy

CLAY, GRANITE, EARTH

Since elementary school, we have been taught that there are three worlds: mineral, vegetable, animal. We were told that the vegetable and animal worlds are alive, have life inside and
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Cuisine & Philosophy

WHEN BLACK DOESN’T BLACKEN

In 1985, when we started our restaurant, the menu was very traditional, except for some desserts I introduced. When I say “traditional” I mean with the typical dishes served in
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Events & Special Programs

THE ELON UNIVERSITY

Travelling from Charlotte, North Carolina, to Elon has been an experience itself. November 28th, 2022. This is the highway from Charlotte, toward north, almost at the border with Virginia, in
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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.