Tuesday, January 23, 2018

Fabolous Lesson on Thursday January 25th, at 2:30 pm




for information: info@gigliocooking.com

Friday, January 19, 2018


It seems that the human beings are still at their debut with communication.
Yes, there are telephone, computers, newspapers, TVs, satellites. All these are “outside”, attachments, systems we control (not always) but they are out of our body. We can send signals able to travel through air waves, or use a pen to write a message.
It seems that we are not able to utilize, for instance, these invisible high-ways without the help of machines.
The only – wonderful – way we have to communicate to each other is the Word, our voice.
It seems, also, that human beings – perhaps because of too much aid from outside attachments? – have lost their innate instinct, the capability of perception, the willing and capacity of listening to their “inside” voice.
Still researchers agree in saying that we are actually using only a small part of our brains and that they don’t know what the rest of it is there for.
The question is: would we be able to communicate through thoughts? Or through something else?
Some animals – perhaps all animals – do.
The Butterflies Monarcha communicate through their genes.
The life of these butterflies is a perpetual migration.
At the beginning of spring, when weather gets too hot in Mexico, they leave to Canada and travel for six months. As they arrive to Canada at the beginning of fall, they start the return to Mexico for another six months. Then the cycle  begins again, endless.
A butterfly does not survive as much as to cover the entire cycle.
During the crossing they deposit their eggs and die. The larvae  transform in worms, then cocoons. As the new butterfly breaks it shell, continues the travel of the mother, which ever is the direction, to the North or to the South. Six generations of butterflies are needed to complete the year cycle.
How do the new born butterflies know which is the direction to take one out of the cocoon? How can they discern if their mother was going to North or to South? Or, instead, if the mother had already got to the end of one way and had to take the way back?
Surely mother and kid do not talk, as, by the time they are born, the mother has already died. How does the information pass from generation to generation?
Researchers found out that the information necessary for their survival is in their genes. The communication happens through genetic means. They talk by genes.

I want to believe that such a cool thing happens also in human beings.

My mother is a “sane carrier” of the genes through which my grandmother transmitted to me this recipe, as my mother has never cooked it. But my granny was able to cook it heavenly once back from her tiny garden behind the rainbow row of houses along the sea harbour, with her bucket  full of the few, but delicious fruits releasing a scented  trail of earth and sun as she walked.
She never explained me doses and procedure: it was just a genetic passage.


Ingredients for 4:
350 gr ( 12 Oz) Butterflies of Bow tie pasta
500 gr ( 1.1 lb) fresh sweet peas in the pod
500 gr (1.1 lb)  fresh tender fava beans in the pod
2 spring onions
1 small carrot
30 gr ( 2 tbs) extra virgin olive oil
30 gr ( 2 tbs) butter
50 gr ( 1 ½ Oz) fresh Marzolino, sheep milk cheese produced in spring, when the flock graves  the new tender grass and the fresh cheese – aged about 15 days – gets the delicate flavours of the first spring sun
salt and pepper

Shell the peas and the fava beans.
Clean and slice finely the spring onions.
Peel and shred the carrot.
Put in a large skillet the olive oil, half  of the butter, the onion, the carrot, ¼ cup water and a pinch of salt. Put on low heat. as it starts to sizzle, put a lid on and let it cook sweetly until the vegetables are soft and the water evaporated.
Add the peas and fava beans with another ¼ cup of water. Do not cover, so that the light bitterness of fava beans would go away. Stir occasionally and cook until they are tender.
Regulate salt and pepper.
Bring to boil a pot with plenty water.
Meanwhile shred half of the cheese and flake the remaining.
Salt the water as it starts to bubble; cook the pasta and drain it “al dente”, reserving some of the cooking water.
Toss the pasta into the skillet adding the remaining butter, the shredded cheese, a couple spoons of cooking water.
Plate in four individual dishes and sprinkle the flakes cheese on top. It would melt slightly.

Thursday, January 18, 2018

Calendar: the fourth week of January 2018

The fourth Week of January 2018

MON 12th
TUE 23rd
WED 24th
THUR 25th
FRI 26th
SAT 2th
SUN 28th
9,30 -  01:00

10:00 -01:00

11:00 -02:00


Paste ripiene da tre Regioni:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana )

Risotto nero
Pesce Spada alla Siciliana


Note: the Open lesson can take place with at least two people

Monday, January 15, 2018


 A romantic menu to surprise your Loved one?

Ginger Cocktail, Salted Almonds, Finger Food Avacado & Salmon
Tagliolini With Sea Food
Shrimp In Love Sauce
Soft Chocolate Cake And Strawberry Sauce

the lesson starts at 6:00 pm and finishes at 9:00 pm
Participants cook and taste their dishes
information: info@gigliocooking.com

Sunday, January 14, 2018

RISO & RISA: Domenica 21 Gennaio alle 17,00 a GiglioCooking

Alle 17,00 di Domenica 21 Gennaio a GiglioCooking sarete accolti da Beatrice Gori e Accoglientemente, per una sessione di Yoga della RIsata.

A seguire, Marcella Ansaldo vi guiderà nell'esecuzione di ricette imprevedibili e gustosissime a base di riso.

L'evento era già stato pubblicato:

per informazioni: info@gigliocooking.com

tel 055 6145914

Friday, January 12, 2018

Weekly Course starting on February 26th

The Weekly Course Italians at Table is starting on the last Monday of February.

 pici with sausage of Cinta
Quail with juniper berries

Creme Brulè of Pecorino cheese

The course is visible here


the lessons take place in the afternoons, 2:30 through 5:30

for information and reservation contact:

Thursday, January 11, 2018


Now that one year has gone, it is time of summarising   what we have accomplished and time of new resolutions. 

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: 
Cooking IS Philosophy. 

This is what you always will  find at GiglioCooking: the Tradition & the Technique, that is The History and the Method. These are the bases to jump up toward Future & Innovation. Learn the Rules than Break them, our beginning Motto since we opened in 2009.

What have we done until now?

- teaching the origin of food; how to recognize the quality, which ingredients to use and how to replace them when they are not available.; their season, their nutritional value.  Some posts and photos would show better:


truffle hunter

liquorice plant

- teaching precision: 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).



- teaching tradition and techniques: understanding the multiple Italian Regional Cuisines and the methods of cooking



- teaching the culture of the food: the cuisine as form of communication, the table as the highest sharing moment of the day



- teaching the research: 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. 

finger food with molecular techniques

What are the new resolutions?

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. 

Marta in the kitchen with Marcella

Then the firm will to "jump" 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.

Have a look at this: