Cuisine & Philosophy

Deixe sua cabeça: cioè: leave the head, in the case of shrimp. It’s not an easy thing, to leave the head. And I’m not just talking about shrimp… At first,

…. As cooking together is a large warm hug. Many years ago, sitting at a table in a restaurant in Firenze with my dear friend Sue Campbell, she was able

Oh yes, you might think. Who wouldn’t go to dinner with someone who knows how to cook? Ivano & Debra But this is not – or at least not only

When I cook I like to use fresh herbs. In my frontyard there are several. Often, during cooking classes, I take students and guests out to collect the herbs we

Many years ago, at the start of Gigliocooking, my dear friend Sue Campbell told me, in an assertive way: “Your school attracts only special people”. Today I dare to say

Uozinmaifrig is not my own phylosophy. WIth this invented word – which is actually the way we spell “What is in my fridge?” – can summarize the entire Italian Culinary

When I was a little girl I used to do a simple game at table with my sister: competing on best color of our water. I know that pediatricians, pedagogues

Yes, sometimes we forget why we are doing what we are doing. I found this writing on a piece of paper attached to the cover of an old diary of

A sincere and huge thank you to Daniela Biganzoli, who dedicated an article on her blog to “Cucina Quantica”, the book written together with Emy Narbone. https://dabpensiero.wordpress.com/ Culture as Medicine