{"id":5335,"date":"2021-06-20T16:34:47","date_gmt":"2021-06-20T14:34:47","guid":{"rendered":"https:\/\/gc.dotflorence.com\/un-fine-settimana-intenso-2\/"},"modified":"2025-10-03T11:47:24","modified_gmt":"2025-10-03T09:47:24","slug":"un-fine-settimana-intenso-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/un-fine-settimana-intenso-2\/","title":{"rendered":"UN FINE SETTIMANA INTENSO"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Il mio volo da Firenze \u00e8 alle 12,05. Destinazione Lione con scalo ad Amsterdam. Siamo ancora in era Covid, anche i voli fanno zigzag strani.<\/p>\n\n\n\n<p><\/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\/1-alpi-1024x768-1.jpg\" alt=\"\" data-id=\"6410\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6410\" class=\"wp-image-6410\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/2-costa-olandese-1024x768-1.jpg\" alt=\"\" data-id=\"6411\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/2-costa-olandese-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6411\" class=\"wp-image-6411\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">sorvoliamo le Alpi e arriviamo sulla costa Olandese.<\/figcaption><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Arrivo a Lione alle 17 circa e un signore distinto mi attende all&#8217;uscita con in mano un cartello con scritto Marchel Ansaldo.  Immagino di essere io. Ci vuole un&#8217;ora per arrivare in centro. Lione \u00e8 grande: il signor Piacenza mi parla della citt\u00e0 e mi fa notare i luoghi pi\u00f9 significativi, compreso il palazzo dei congressi progettato da Enzo Piano. Lione \u00e8 su due fiumi, La Saon e la Rhon, come dicono qui. Il centro pulsante \u00e8 sulla penisola alla confluenza dei due fiumi, Saona e Rodano.  Il quartiere medievale \u00e8 invece oltre la Saon. E&#8217; l\u00ec che ci dirigiamo, oltre la collina Croce Rossa e sotto la basilica di Notre Dame de Fourviere. <\/p>\n\n\n\n<p><\/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\/2-bis-1024x768-3.jpg\" alt=\"\" data-id=\"6412\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6412\" class=\"wp-image-6412\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/3-quater-1024x768-1.jpg\" alt=\"\" data-id=\"6413\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/3-quater-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6413\" class=\"wp-image-6413\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>L&#8217;albergo Cour des Loges, \u00e8 al centro del quartiere medievale, accanto a una piazzetta dove una soprano sta intonando la Carmen.  E&#8217; stato un monastero, poi una scuola di Gesuiti: l&#8217;albergo \u00e8 costituito da diverse costruzioni e torri, collegate da tetti di vetro: ci\u00f2 che una volta erano cortili oggi sono sale da meeting, da colazioni, salotti&#8230;..<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-3 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\/3-768x1024-8.jpg\" alt=\"\" data-id=\"6414\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6414\" class=\"wp-image-6414\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/3-bis-768x1024-1.jpg\" alt=\"\" data-id=\"6415\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6415\" class=\"wp-image-6415\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/3-ter-768x1024-1.jpg\" alt=\"\" data-id=\"6416\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/3-ter-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6416\" class=\"wp-image-6416\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>  All&#8217;interno di ogni torre una scala a chiocciola. Devo salirne una per arrivare alla mia camera e mi sembra di essere dentro Il Nome della Rosa. <\/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\/12-768x1024-1.jpg\" alt=\"\" data-id=\"6417\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6417\" class=\"wp-image-6417\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/13-768x1024-1.jpg\" alt=\"\" data-id=\"6418\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/13-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6418\" class=\"wp-image-6418\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">ho cenato qui: ovviamente un pat\u00e8 come entree<br><\/figcaption><\/figure>\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\/14-1024x768-7.jpg\" alt=\"\" data-id=\"6419\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6419\" class=\"wp-image-6419\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/15-768x1024-1.jpg\" alt=\"\" data-id=\"6420\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/15-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6420\" class=\"wp-image-6420\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">La basilica di Notre Dame in cima alle colline e la cattedrale di San Giovanni<\/figcaption><\/figure>\n\n\n\n<p> Stradine, piazzette, sedie e ombrelloni: ah, la France! <\/p>\n\n\n\n<p><\/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\/16-1024x768-5.jpg\" alt=\"\" data-id=\"6421\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6421\" class=\"wp-image-6421\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/17-1024x768-3.jpg\" alt=\"\" data-id=\"6422\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/17-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6422\" class=\"wp-image-6422\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Ma perch\u00e9 sono qui?<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-7 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\/a-1024x1024-1.jpg\" alt=\"\" data-id=\"6423\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6423\" class=\"wp-image-6423\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/b-1024x1024-1.jpg\" alt=\"\" data-id=\"6424\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/b.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6424\" class=\"wp-image-6424\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-8 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\/c-1024x1024-1.jpg\" alt=\"\" data-id=\"6425\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6425\" class=\"wp-image-6425\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/d-1024x1024-1.jpg\" alt=\"\" data-id=\"6426\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/d.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6426\" class=\"wp-image-6426\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-9 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\/e-1024x1024-1.jpg\" alt=\"\" data-id=\"6427\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6427\" class=\"wp-image-6427\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/f-1024x1024-1.jpg\" alt=\"\" data-id=\"6428\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/f.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6428\" class=\"wp-image-6428\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Per preparare un menu medievale come poteva essere al tempo di Dante. Il mio compito \u00e8 stato di spiegare il menu ai convitati e  spiegare la cucina del 1300, i per come e i perch\u00e9, le derivazioni, interazioni, i libri che non esistevano&#8230; dirigere una squadra di cuochi di eccezione, indicare fornitori di prodotti specifici e speciali. I piatti sono stati elaborati per adattarli al contesto e al nostro gusto del duemila. \u00f9<\/p>\n\n\n\n<p>L&#8217;incarico \u00e8 arrivato dalla Camera di Commercio Italiana a Lione, nella persona del Segretario Generale Dr Annibale Fracasso di Torrepaduli. Un grazie sentito al Dr Fracasso e all&#8217;efficiente impiegata  Chaimaa Ifriki. E&#8217; merito loro e della loro organizzazione la perfetta riuscita di questo evento. <\/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\/menu.jpg\" alt=\"\" class=\"wp-image-6429\" width=\"387\" height=\"516\"\/><\/figure><\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>Biancomangiare di pollo<\/li><li>Pici con aglione, olio, acciughe, prezzemolo e briciole di pane croccanti. <\/li><li>Cupola di uova e carciofi<\/li><li>Quaglie, ripiene di mandorle, pancetta, uvetta<\/li><li>Cuccia Dolce di Grano con Sapa e noci<\/li><li>Ricciarelli e cantucci alle mandorle con Vin Santo<\/li><\/ul>\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\/7-bis-1024x768-1.jpg\" alt=\"\" class=\"wp-image-6430\" width=\"451\" height=\"338\"\/><figcaption>il Biancomangiare \u00e8 stato servito con foglia di limone e briciole di oro<\/figcaption><\/figure><\/div>\n\n\n\n<p>I cuochi? eccoli:<\/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\/4-1024x768-9.jpg\" alt=\"\" class=\"wp-image-6431\" width=\"583\" height=\"437\"\/><\/figure><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p>Chef Antonello Cabras, un lavoratore eccezionale, solerte e sorridente sempre, chef Anthony Bonnet del Cour des Loges, una stella Michelin; il sous chef  Silver, prezioso, quello che risolve i problemi in un attimo.<\/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\/5-1024x768-4.jpg\" alt=\"\" class=\"wp-image-6432\" width=\"560\" height=\"420\"\/><figcaption>ci ha raggiunti Matthieu, un giovane cuoco, a destra<\/figcaption><\/figure><\/div>\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\/img_20210614_202151-1024x768-1.jpg\" alt=\"\" class=\"wp-image-6438\" width=\"559\" height=\"419\"\/><figcaption>Sous chef Silver e Chef Anthony Bonnet<\/figcaption><\/figure><\/div>\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\/6-1024x768-4.jpg\" alt=\"\" class=\"wp-image-6433\" width=\"554\" height=\"415\"\/><figcaption>chef Antonello Cabras e chef Pasquale Califano, un nuovo Francese con la verve di Napoli <\/figcaption><\/figure><\/div>\n\n\n\n<p>Li ho definiti i miei Angeli Custodi: il mio ringraziamento a questi  chef grandiosi.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-10 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\/7-1024x768-10.jpg\" alt=\"\" data-id=\"6434\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6434\" class=\"wp-image-6434\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/8-1024x768-9.jpg\" alt=\"\" data-id=\"6435\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/8-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6435\" class=\"wp-image-6435\"\/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">eccoli al lavoro: va bene chef? facciamo cos\u00ec chef? che ne dice della cottura della quaglia chef?<\/figcaption><\/figure>\n\n\n\n<p>Tanto lavoro, tanta fatica, tanta emozione. <\/p>\n\n\n\n<p>Tante parole di fronte al pubblico. Si trattava a di un evento istituzionale e non \u00e8 stato facilissimo parlare di fronte a tante personalit\u00e0 della politica e dell&#8217;imprenditoria. <\/p>\n\n\n\n<p>La serata \u00e8 finita quasi a &#8220;tarallucci e vino&#8221; con Lady Champagne, come l&#8217;ho definita, Marguerite Guyot che \u00e8 venuta in cucina per allettarci con una delle sue favolose bottiglie e il console d&#8217; Italia in Francia Pieangelo Cammarota che \u00e8 venuto a complimentarsi. <\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-11 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\/marguerite-guyot.jpg\" alt=\"\" data-id=\"6436\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6436\" class=\"wp-image-6436\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/9-768x1024-3.jpg\" alt=\"\" data-id=\"6437\" data-full-url=\"https:\/\/www.gigliocooking.com\/wp-content\/uploads\/2021\/06\/9-scaled.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=6437\" class=\"wp-image-6437\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p>Marcella Ansaldo \u00a9 2021<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il mio volo da Firenze \u00e8 alle 12,05. Destinazione Lione con scalo ad Amsterdam. Siamo ancora in era Covid, anche i voli fanno zigzag strani. Arrivo a Lione alle 17 circa e un signore distinto mi attende all&#8217;uscita con in mano un cartello con scritto Marchel Ansaldo. Immagino di essere io. Ci vuole un&#8217;ora per&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5277,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-5335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-marcella"],"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>UN FINE SETTIMANA INTENSO - 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\/un-fine-settimana-intenso-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"UN FINE SETTIMANA INTENSO\" \/>\n<meta property=\"og:description\" content=\"Il mio volo da Firenze \u00e8 alle 12,05. Destinazione Lione con scalo ad Amsterdam. Siamo ancora in era Covid, anche i voli fanno zigzag strani. Arrivo a Lione alle 17 circa e un signore distinto mi attende all&#8217;uscita con in mano un cartello con scritto Marchel Ansaldo. Immagino di essere io. 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