Second Courses

Second Courses Recipes and Stories

DUCK HAM

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
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Second Courses Recipes and Stories

UOZINMAIFRIG

True professionalism consists in the ability to improvise. Sometimes – actually often – there is no time to go shopping. How is possible that we cut our lives in such
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Second Courses Recipes and Stories

THE FILLET OF PELLEGRINO

The ingredients are not so easy to find, but hunting season has just started and it might be worthy to try. The fillet is Venisson, the most tender part at
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Second Courses Recipes and Stories

THE FILLET OF PELLEGRINO

The ingredients are not so easy to find, but hunting season has just started and it might be worthy to try. The fillet is Venisson, the most tender part at
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Second Courses Recipes and Stories

LAMB OF SALVADOR DALI’

I found this recipe in the book that a student (who later became a friend) gave me last summer: the book is DINERS DE GALA and is inspired by and
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First Courses Starters Second Courses Recipes and Stories

SAPORI DIMENTICATI E RITROVATI

Le immagini sono della Valdichiana, la favolosa Under the Tuscan Sun di un film americano. Sullo sfondo , sdraiata sulla collina, la città di Cortona. L’azienda è Sapori della Toscana
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Second Courses Recipes and Stories

ROSOLARE

There are some cooking terms which are un-translate-ble from English to Italian and others  from Italian to English. To bake is translated in Italian with a phrase: mettere in fornoTo baste the turkey in Italian
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Second Courses Recipes and Stories

COOKING IS A LANGUAGE, BY EMILY REESE

This pretty girl is Emily Reese. She is a poet…. but se doesn’t know.The title was her phrase of “debut” right at the beginning of the class, as she was
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Second Courses Recipes and Stories

LA FRITTATA DI PUZZOLE

Calvatia Excipuliformis e Calvatia Utriformis sono i loro nomi scientifici.Effettivamente ricordano la….calvizie. Si tratta di funghi bianchi con la superficie ruvida, non particolarmente attraenti. Anzi…. danno poco l’idea di qualcosa
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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.