Monday, July 24, 2017

Ogni tanto una piccola gioia ci vuole


foto gentilmente concessa dall'editore Fernando Quatraro, che ha recentemente pubblicato R.E.G

Eccoci alla presentazione del libro, nella mitica piazza dei Lombi a Giglio Castello.
Arietta fresca, ottimo vino Ansonaco e ottima pizza Gigliese alle cipolle, nonché simpatica compagnia e  interventi di grande interesse per la nostra Isola.

Ho partecipato con un piccolo racconto "delirante", dal titolo "Un cuscino a forma di pera". 

Grazie a Tutti e un grazie particolare, guarnito di un abbraccio sincero al mio Editore Preferito, Fernando Quatraro

Great Open Lesson On Thursday Juy 27th at 6:00 pm


BLACK INK RISOTTO


ROLLS OF SWORD FISH, SIILIAN STYLE


BABA'


For reservation, please contact: info@gigliocooking.com
within Thursday 27th

Friday, July 21, 2017

Calendar: the Last Week of July 2017

The Last Week of July   2017

MON 24th
TUE 25th
WED 26th
THUR 27th
FRI 28th
SAT  29th
SUN 30th
9,30 -  01:00








10:00 -01:00








11:00 -02:00







02:30-5:30
Paste ripiene da tre Regioni:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana

Meat menu: Penne and meat balls
Chicken rolls with spinach and pine nuts
Tiramisu (with the pasteurization of the eggs)


Vegetarian menu: Risotto with
Sicilian Caponata
Peaches and pastry cream




04:00-07:00







06:00-09:00



Risotto nero
Pesce Spada alla Siciliana
Babà



06:00
09:30 pm









Friday, June 30, 2017

Calendar: the First Week of July 2017

First Week of July   2017

MON 3rd
TUE 4th
WED 5th
THUR 6th
FRI 7th
SAT  8th
SUN 9th
9,30 -  01:00
Pasta 3 : Pasta Made With Different Flours. The use of buck wheat, hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli; Marcella’s Pasta and Fagioli; Soy lecithin pasta

Vegetable 1 : the vegetables on the Italian table. Seasonality and nutritional value.
Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb; Minestrone.; delicate lentils soup.

Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.

Pasta 4 : Coloured Pasta, with vegetables. Pasta with soy lecitine. Recipes: Green handkerchiefs with asparagus and scampis; Black taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked cheese


Gnocchi : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.



10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto



Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto



02:30-5:30

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


Risotto nero
Pesce Spada alla Siciliana
Babà





04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)







06:00-09:00







06:00
09:30 pm








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


Tuesday, June 20, 2017

Calendar: the week Between June and July 2017

The Week  between June and July   2017

MON 26th
TUE 27th
WED 28th
THUR 29th
FRI 30th
SAT  1st
SUN 2nd
9,30 -  01:00
Pasta 1 : Dry And Fresh Pasta. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi .


Basic Preparations The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation

Meat 1 : traditional searing and roasting and low cooking. Traditional low cooking and modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.


Pasta 2 : Stuffed Pasta. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine





10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream




02:30-5:30


Penne con polpettine di carne
Involtini di petto di pollo agli spinaci
Tiramisu 

Menu vegetariano: risotto con….(in base al mercato e alla stagione)
Caponata  Siciliana

Pere al vino e zabaglione ( o pesche agli amaretti in base alla stagione)
Fish 1 : Practise: how to fillet the fish Recipes: Raw fish, Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes


04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)



Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream



06:00-09:00


Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù








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