Cuisine & Philosophy

Cuisine & Philosophy

FARM TO TABLE HAS NEVER BEEN A “FASHION” : JUST THE WAY IT SHOULD BE

Super-sized squash, sweet and juicy: it grew with no pesticides or fertilizers. I know I am blessed… This variety of beans did give much produce, instead. I am collecting the
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Cuisine & Philosophy

THE BLACK THAT DOESN’T BLACKEN

When we open our own restaurant, 1985, I wanted to continue the culinary tradition on the Island, but with own touch. I had “forbidden” the fried calamars and shrimp every
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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.