{"id":5196,"date":"2021-06-05T14:12:53","date_gmt":"2021-06-05T12:12:53","guid":{"rendered":"https:\/\/gc.dotflorence.com\/its-time-to-make-art-2\/"},"modified":"2025-10-03T11:47:18","modified_gmt":"2025-10-03T09:47:18","slug":"its-time-to-make-art-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/its-time-to-make-art-2\/","title":{"rendered":"E&#8217; TEMPO DI FARE ARTE"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quando ho tempo, lo passo cos\u00ec: &nbsp;scrivo o sto con gli &nbsp;amici un po\u2019 pazzi, come me. &nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ci sono Artisti delle Belle Arti come Isabella Fazzo <\/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\/2021\/05\/18\/quando-larte-da-forma-alle-emozioni-lartista-isabella-fazzo-2\/\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">restauratori come  Simonetta Rosatelli:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/gigliocooking.blogspot.com\/2015\/09\/restaurare-ristorare-evento-presso-la.html\">http:\/\/gigliocooking.blogspot.com\/2015\/09\/restaurare-ristorare-evento-presso-la.html<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/gigliocooking.blogspot.com\/2015\/09\/e-nato-quasi-per-caso.html\">http:\/\/gigliocooking.blogspot.com\/2015\/09\/e-nato-quasi-per-caso.html<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery 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\/img_20210604_180310-768x1024-1.jpg\" alt=\"\" data-id=\"6282\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6282\" class=\"wp-image-6282\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20210604_180312-768x1024-1.jpg\" alt=\"\" data-id=\"6283\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/IMG_20210604_180312-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6283\" class=\"wp-image-6283\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Questi libri sono del 1200 e Simonetta ne \u00e8 la restauratrice: bellezza, arte, cultura, passione e pazienza. Simonetta fa un lavoro unico e prezioso, \u00e8 una delle poche che sa farlo e a cui \u00e8 consentito farlo. Le capita di andare nei caveau di musei e biblioteche storiche e di fare il suo lavoro certosino con la scorta di guardie armate. Poi trasmette il suo sapere a chi \u00e8 passionato come lei.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nel suo atelier c\u2019\u00e8 odore di carta e di colla: sono odori quasi antichi. E chi li sente pi\u00f9? <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ci vado, quando posso. Il suo studio \u00e8 proprio accanto alla scuola GiglioCooking: vado per l\u2019amicizia ma anche per l\u2019atmosfera che c\u2019\u00e8 in quel posto, atmosfera di qualcosa che mi e che ci appartiene. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">E poi ci sono gli artisti del verde, quelli che amano la Natura e la cercano di preservarla il pi\u00f9 possibile: <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery 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\/197112683_552490692582566_8196947113165013135_n.jpg\" alt=\"\" data-id=\"6285\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6285\" class=\"wp-image-6285\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/165260346_476853420330415_9118750176941734238_n-1024x1024-1.jpg\" alt=\"\" data-id=\"6286\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/165260346_476853420330415_9118750176941734238_n.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6286\" class=\"wp-image-6286\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">allevano galline che corrono sul prato, fanno pascolare le pecore sulle colline della Val d\u2019Orcia, <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/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\/185272245_1366848727032728_7491931487679388951_n.jpg\" alt=\"\" data-id=\"6287\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6287\" class=\"wp-image-6287\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/187241006_1371200723264195_6279195010412213667_n.jpg\" alt=\"\" data-id=\"6288\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/187241006_1371200723264195_6279195010412213667_n.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6288\" class=\"wp-image-6288\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">raccolgono noci, olive, ciliegie, aglio, erbe aromatiche &nbsp;in Val di Chiana, disegnano un paesaggio che non ha uguali al mondo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-4 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\/8c4f2b6a-5da6-4cab-b732-bc0e4fdd196e-768x1024-1.jpg\" alt=\"\" data-id=\"6289\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6289\" class=\"wp-image-6289\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/4fd62f84-ec69-4f77-b228-9839d3c00ffa-851x1024-1.jpg\" alt=\"\" data-id=\"6290\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/4fd62f84-ec69-4f77-b228-9839d3c00ffa.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6290\" class=\"wp-image-6290\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;fanno formaggi che incantano le narici e le papille in Maremma e nella Tuscia,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-5 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\/2012-09-16-15.36.31-1024x768-1.jpg\" alt=\"\" data-id=\"6291\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6291\" class=\"wp-image-6291\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/castello-dal-franco-1024x576-1.jpg\" alt=\"\" data-id=\"6292\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/Castello-dal-Franco-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6292\" class=\"wp-image-6292\"\/><figcaption class=\"blocks-gallery-item__caption\">SAMSUNG DIGITAL CAMERA<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;fanno vini \u2026 ovunque.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-6 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\/s73f0430-1024x576-1.jpg\" alt=\"\" data-id=\"6293\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6293\" class=\"wp-image-6293\"\/><figcaption class=\"blocks-gallery-item__caption\">SAMSUNG DIGITAL CAMERA<\/figcaption><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/s73f0441-1024x576-1.jpg\" alt=\"\" data-id=\"6294\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/S73F0441-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6294\" class=\"wp-image-6294\"\/><figcaption class=\"blocks-gallery-item__caption\">SAMSUNG DIGITAL CAMERA<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Non si pu\u00f2 fare a meno del Bello e dell\u2019Arte.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Poi\u2026 sapete com\u2019\u00e8: il Bello diventa anche Buono.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lo dice sempre e lo ripeto: sono una ragazza fortunata.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Marcella Ansaldo \u00a9<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quando ho tempo, lo passo cos\u00ec: &nbsp;scrivo o sto con gli &nbsp;amici un po\u2019 pazzi, come me. &nbsp; Ci sono Artisti delle Belle Arti come Isabella Fazzo restauratori come Simonetta Rosatelli: http:\/\/gigliocooking.blogspot.com\/2015\/09\/restaurare-ristorare-evento-presso-la.html http:\/\/gigliocooking.blogspot.com\/2015\/09\/e-nato-quasi-per-caso.html Questi libri sono del 1200 e Simonetta ne \u00e8 la restauratrice: bellezza, arte, cultura, passione e pazienza. Simonetta fa un lavoro unico&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-5196","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 v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>E&#039; TEMPO DI FARE ARTE - 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\/its-time-to-make-art-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"E&#039; TEMPO DI FARE ARTE\" \/>\n<meta property=\"og:description\" content=\"Quando ho tempo, lo passo cos\u00ec: &nbsp;scrivo o sto con gli &nbsp;amici un po\u2019 pazzi, come me. &nbsp; Ci sono Artisti delle Belle Arti come Isabella Fazzo restauratori come Simonetta Rosatelli: http:\/\/gigliocooking.blogspot.com\/2015\/09\/restaurare-ristorare-evento-presso-la.html http:\/\/gigliocooking.blogspot.com\/2015\/09\/e-nato-quasi-per-caso.html Questi libri sono del 1200 e Simonetta ne \u00e8 la restauratrice: bellezza, arte, cultura, passione e pazienza. 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Ci sono Artisti delle Belle Arti come Isabella Fazzo restauratori come Simonetta Rosatelli: http:\/\/gigliocooking.blogspot.com\/2015\/09\/restaurare-ristorare-evento-presso-la.html http:\/\/gigliocooking.blogspot.com\/2015\/09\/e-nato-quasi-per-caso.html Questi libri sono del 1200 e Simonetta ne \u00e8 la restauratrice: bellezza, arte, cultura, passione e pazienza. 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