{"id":2379,"date":"2018-01-11T10:27:00","date_gmt":"2018-01-11T09:27:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/technique-and-tradition-2\/"},"modified":"2025-10-03T11:43:20","modified_gmt":"2025-10-03T09:43:20","slug":"technique-and-tradition-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/technique-and-tradition-2\/","title":{"rendered":"TECHNIQUE AND TRADITION"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Now that one year has gone, it is time of summarising&nbsp; &nbsp;what we have accomplished and time of new resolutions.&nbsp;<\/p>\n\n\n\n<p>Talking about GiglioCooking, it is time to see back, to what we have done until now and to understand what we missed, trying to do better and better.<\/p>\n\n\n\n<p>Our phylosophy remains the same: that is:&nbsp;<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em><strong>Cooking&nbsp;IS&nbsp;Philosophy<\/strong><\/em><\/p>\n\n\n\n<p>This is what you always will&nbsp; find at GiglioCooking: the Tradition &amp; the Technique, that is The History and the Method. These are the bases to jump up toward Future &amp; Innovation.<em>&nbsp;Learn the Rules than Break them,<\/em>&nbsp;our beginning Motto since we opened in 2009.<\/p>\n\n\n\n<p><strong>What have we done until now?<\/strong><\/p>\n\n\n\n<p>&#8211; teaching the&nbsp;<strong>origin of food<\/strong>; how to recognize the quality, which ingredients to use and how to replace them when they are not available.; their season, their nutritional value.&nbsp; Some posts and photos would show better:<\/p>\n\n\n\n<p>http:\/\/gigliocooking.blogspot.it\/2014\/10\/farm-to-house-hiptnotic-habit.html<br>http:\/\/gigliocooking.blogspot.it\/2016\/12\/they-wont-sell-them.html<br>http:\/\/gigliocooking.blogspot.it\/2016\/10\/a-young-and-technological-olive-oil.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/02\/le-patate-blu.html<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img00594-20131020-1528-2.jpg\" alt=\"\" data-id=\"3555\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img00594-20131020-1528-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3555\" class=\"wp-image-3555\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20161214_112105-2.jpg\" alt=\"\" data-id=\"3554\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20161214_112105-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3554\" class=\"wp-image-3554\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>truffle hunter<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/pianta-liquirizia_ng9-2.jpg\" alt=\"\" data-id=\"3556\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/pianta-liquirizia_ng9-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3556\" class=\"wp-image-3556\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/s73f4968-2.jpg\" alt=\"\" data-id=\"3557\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/s73f4968-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3557\" class=\"wp-image-3557\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>liquorice plant<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>&#8211; teaching&nbsp;<strong>precision<\/strong>: the use of thermometer and scale, the proper motion of the hands on knives and other tools; the use of the right flour for each purpose, the exact cooking points of the sugar(s).<\/p>\n\n\n\n<p>http:\/\/gigliocooking.blogspot.it\/2016\/10\/the-course-breads-pizza-of-italy-will.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/01\/corso-di-cioccolateria-di-base.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/02\/cominciato-corso-professionale-di.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/02\/corso-di-pasticceria.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/02\/torta-bavarese.html<\/p>\n\n\n\n<p>http:\/\/gigliocooking.blogspot.it\/2016\/11\/the-tecnique-is-how-not-necessarily-why.html<\/p>\n\n\n\n<p>&#8211; teaching&nbsp;<strong>tradition and techniques<\/strong>: understanding the multiple Italian Regional Cuisines and the methods of cooking<\/p>\n\n\n\n<p>http:\/\/gigliocooking.blogspot.it\/2016\/11\/three-months-together.html<\/p>\n\n\n\n<p>http:\/\/gigliocooking.blogspot.it\/2016\/10\/monthly-course-italian-cuisine-through.html<\/p>\n\n\n\n<p>&#8211; teaching&nbsp;<strong>the culture of the food<\/strong>: the cuisine as form of communication, the table as the highest sharing moment of the day<\/p>\n\n\n\n<p>http:\/\/gigliocooking.blogspot.it\/2012\/01\/lovely-family.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/01\/canadian-family-at-giglio-cooking.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/02\/even-boys-can-cook-food-andwear-it.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/03\/six-years-old-and-cooking-class-as.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/03\/prima-si-mangia-con-gli-occhi.html<br>http:\/\/gigliocooking.blogspot.it\/2012\/03\/sever-years-of-marriage.html<\/p>\n\n\n\n<p>http:\/\/gigliocooking.blogspot.it\/2016\/07\/il-g8-del-2016-ha-avuto-luogo.html<br>http:\/\/gigliocooking.blogspot.it\/2016\/07\/japan-brazil-playing-pears.html<\/p>\n\n\n\n<p>&#8211; teaching&nbsp;<strong>the research<\/strong>: trying new experience, developing new recipes: being free and comfortable in front of the food or inside a kitchen, put away all the fears and intimidations. This is the deep, real, true Philosophy of Cooking: learning the freedom of it.&nbsp;<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20170720_193552-1-2.jpg\" alt=\"\" data-id=\"3558\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20170720_193552-1-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3558\" class=\"wp-image-3558\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20171020_121521-2.jpg\" alt=\"\" data-id=\"3559\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20171020_121521-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3559\" class=\"wp-image-3559\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>finger food with molecular techniques<\/em><\/p>\n\n\n\n<p><strong>What are the new resolutions?<\/strong><\/p>\n\n\n\n<p>Above all, since this year the school will grow with a new collaborator: Marta Mariuz, a kind and acculturated young woman able to answer to your questions in Italian, English, German, Spanish and French.&nbsp;<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/24-dic-2012-in-cucina-con-marta-2.jpg\" alt=\"\" class=\"wp-image-3563\"\/><\/figure><\/div>\n\n\n\n<p class=\"has-text-align-center\"><em>Marta in the kitchen with Marcella<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/marta-abbronzata-a-tenerife-2.jpg\" alt=\"\" class=\"wp-image-3564\" width=\"186\" height=\"248\"\/><\/figure><\/div>\n\n\n\n<p>Then the firm will to &#8220;jump&#8221; into the transparency of the sea water in Giglio Island and bring students there, to savor the taste of an authentic corner of my marvellous Country, Italy.<\/p>\n\n\n\n<p>Have a look at this:<\/p>\n\n\n\n<figure class=\"wp-block-embed-wordpress wp-block-embed is-type-wp-embed is-provider-gigliocooking\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/www.gigliocooking.com\/project\/unwindyourself-2\/\n<\/div><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/dscn1567-2.jpg\" alt=\"\" class=\"wp-image-3565\"\/><\/figure><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>HAPPY NEW YEAR TO EVERYBODY<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Now that one year has gone, it is time of summarising&nbsp; &nbsp;what we have accomplished and time of new resolutions.&nbsp; Talking about GiglioCooking, it is time to see back, to what we have done until now and to understand what we missed, trying to do better and better. Our phylosophy remains the same: that is:&nbsp;&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2360,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-2379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-filosofia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>TECHNIQUE AND TRADITION - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/technique-and-tradition-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TECHNIQUE AND TRADITION\" \/>\n<meta property=\"og:description\" content=\"Now that one year has gone, it is time of summarising&nbsp; &nbsp;what we have accomplished and time of new resolutions.&nbsp; Talking about GiglioCooking, it is time to see back, to what we have done until now and to understand what we missed, trying to do better and better. 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