First Courses

Dear Friends, This is the fifth of the series of newsletters that we are sending every two weeks and…. I have a question today: Do you know how to twirl spaghetti?

A walk along the scenic Giglio. A booty of herbs and flowers. This is one of the recipes that came out of it. Borage leaves, two sprigs (no more) of

We must not overdo it with carob flour, because its smell is very strong and would end up spoiling the taste. But in the right quantity, it gives an aromatic,

Obviously caught in Giglio. Here is the capon fish ( RED SCORPION) These I have already beautifully cleaned, scaled, gutted. I cut them into thick slices. I also put my

Dear Friends, we hope you enjoyed our last newsletter with the recipes of Chicken Breast with almond and lemon. Because of the challenges with worldwide travel at this particular moment,

What is the flavor of winter for you? I had identified my autumn flavor in roastes chestnuts with new red wine http://gigliocooking.blogspot.com/2018/10/taste-of-fall.html that of spring with freshly picked fava beans,

To say that I cook with what I find at home when I’m at Pellegrino’s is…. Make fun of yourself. In this house there are three chest freezers full to

Today’s is the second article on “cooking with what is there”. It is the first of a long series. This is the first one: The recipe is a longer …

I am round and small with a spiny robe the flour is very sweet I come down from the mountain and my name is …….. What a precious treasure is