I want to start with a sincere THANK YOU. Thanks to Trenton and Tory Bishop. They sent me an email. The email is dense of deep meenings. By coincidence –
Attitude is key. Many chefs cook to show off. For them, cooking is pure competition, and what they’re chasing is recognition. Others—most, almost all—cook so that the people who eat
The book was recently released. I finished drafting and translating it into English at the end of September 2025. I had hoped to publish it for my trip to the
Yet, if every ingredient in the dish is good and healthy, it’s a revelation. Angelica doesn’t like clams. That’s what she said. Then she specified that she doesn’t like something
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
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
