Recipes and Stories

Desserts Recipes and Stories

GLUTEN FREE OLIVE OIL CAKES

For these recipes I am using the metric system, with grams instead of cups and ounces. This method is more accurated and, if it is important to weigh for any
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Second Courses School & Cooking Friends Recipes and Stories Uncategorized

ASMERET AND THE FISH IN CRAZY WATER

“Pesce all’acqua pazza” – fish in crazy water – is a simple preparation, typical of Naples and the Amalfi and Sorrento coasts. It is fish boiled in sea water and
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First Courses Recipes and Stories

THE ORECCHIETTE FOR THE COOKING CLASS

I have always considered Orecchiette Pugliesi one of the most difficult shapes to make. In the small towns of Puglia it is common to see women sitting outside their front
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Recipes and Stories

THE TURKEY RITUAL

This is the turkey for Thanksgiving. It’s late for the American holiday par excellence, which was last November 28, but the recipe, with its ritual, can be handy at Christmas,
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Desserts School & Cooking Friends Recipes and Stories

THE GELATO DOES NOT GO IN THE STOMACH…

… It goes to the Soul. by Drew Wood, June 16th, 2024. Although the “starch coma” after the pasta workshop, this is what he, the “spicy” boy with the baseball
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First Courses Cuisine & Philosophy Recipes and Stories Uncategorized

I KNOW IT…

I know that what I do, what I value, in the myriad of great problems of the world, is of no importance. The girls in Iran, the imprisoned journalists, the
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Starters Recipes and Stories

PAULA & KARL

” He likes the “funghi” because he is a “fun guy”. Paula and I have something in common: we both like to “sleep fast” . We also have something else
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First Courses Recipes and Stories

INEVITABLY, THE BLUE CRAB

I saw it, I bought it. I thought: I will cook it the way my father would have cooked it. Alive: all crustaceans must be. I had to taste it.
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Recipes and Stories

FAQ: WHICH IS THE BEST TOMATO SAUCE?

Answer: the best tomato sauce does not exist. For sure “the best” correspond to personal liking of each of us. This is a “relative” best. To be the best, you
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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.