This is Susanne Dillingham today. When I first met her, in 2004, she was a tiny 18 years old girl attending the professional culinary program and I was one of
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
Two types of wheat: tender and durum Two types of rice: round grain and long grain Two main (basic) cooking method: starting with cold oil or hot oil Two main
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
…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
… 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
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
