Recipes and Stories

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,

Sumiyo Dan is a Japanese lady who has lived in Italy for about 30 years. We have been friends for 17 years. It is with her that I do “strange

sent on March 6th, 2021 I am writing for the purpose of sharing with you wonderful news and to ask you for your valuable input. We have created a second

VIII. Ut carnes sine sale quovis tempore recentes sint Carnes recentes quales volueris melle tegantur, sed vas pendeat et, quando volueris, utere. Hoe hieme melius fit, aestate paucis diebus durabit.

It’s easy, if the right pre-requisites are there. The ducks are those of the house: and this is a fundamental requirement, since we know what they eat and how they

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

They are not so easily found. You must have the luck of a friend like Fulvia Ferri who brings them to you, fresh and fragrant, just picked in the garden

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 …