Improvisation is the word that summarizes the Italian style in the kitchen. Improvisation does not mean “invention without rules”, but, rather, utilizing fresh seasonal ingredients offered by the market as well as what you can find in the refrigerator without wasting and still making up a tasty meal. Improvisation is doable only when basic techniques are on the finger tips.
Historical heritage, foreign influences, “ Mediterranean diet” are the some of the factors determining the modern Italian cuisine, together with a certain creativity and “sense” of combination of the tastes.
Cuisine, as well any other human activity, is in constant evolution, that is: carrying on the tradition with a “twist of innovation”, using new technologies and being open to the “new”.
The courses at GiglioCooking have the ambition to present how the Italians set up their table every day, in a mixture of stress and hurry for the daily busy life, the still actual feeling of sharing, the willing of remaining in good shape, the artistic touch in the composition of an harmonic menu, sometimes the “nonna” sitting with the family and giving free advices about the dishes of the past at the same time savouring a delicious “Revisited Sushi” with smiling eyes.
This is what the Italian Cuisine is made nowadays: attention to the quality and origin of the ingredients, superb dishes of the regional cuisine, new ideas supported by research and technology.
It is not rare go have a meal composed by a peasant soup and by a “molecular gastronomy” appetizer.
Everything in moderation and wide variety of foods are the keys for both enjoying the table and keeping the health.
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