Monday, April 29, 2013

PASTA!!!!!


ONE MAN AND 11 WOMEN..


...APPLIED THEIR KNEADING SKILLS SERIOUSLY..

 
TO MAKE TORTELLINI IN BROTH, 
 
AGNOLOTTI,
 
 
ARTICHOKE RAVIOLI,
 

RAVIOLI STUFFED WITH BROTH.





SUE, BECK, CAROLYN SHERRY, ROBERTA, DIANE..... BEN: 
THANK TO EVERYONE FOR COMING AND... 
CONGRATULATION FOR THE RESULT!!


Thursday, April 25, 2013

ITADAKIMASU

OISII!!!
OISIIDESU.......
UTSUKUSII......
 
 KILEI.....
 GOCISOSAMADESITA!
 
ARIGATO', YUSHIKO!

VAFUCKINGCATION






IT WAS FUNFUCKINGTASTIC!!!!!!!

everyone "bend to the bone" after that Yoshiko and Jill made:

QUAIL WITH JUNIPER BERRIES

RABBIT WITH APPLES




 
CHEERS!!!

Monday, April 15, 2013

WEEKLY COURSE TUSCANS AT TABLE IN APRIL



Every day of the week is voted to a meal course, spacing from ancient to new ones: Primi Piatti on Monday; Meat and poultry on Tuesday; Fish on Wednesday; Desserts on Thursday. The last day, Friday,  a complete meal is performed, chosen by the students between the ones offered by the school.
At the end of every lesson, all the participants will enjoy the dishes at a nicely set up table.

The students attending the full course will receive apron and the course book.

Syllabus :
Monday, april 22, at 5:30 pm :  Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Tuesday, april 23 at 2:30 pm: Meat and poultry: Thrush (or other available bird, depending on season) with juniper berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust
Wednesday, april 24 at 2:30 pm: Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
Thursday, april 25 at 2:30 pm : Dessert day (the desserts vary depending on season): Cremè brulee of Tuscan Pecorino (January); Fresh fruit tart ( in summer); Roasted Chestnuts – Boiled Chestnuts - Candy chestnuts with sweet wine  ( in fall); Ricciarelli ( December)-Cantuccini alle mandorle-
Friday, april 26 at 2:30 pm: a complete Italian Menu

For information and reservation contact:
info@gigliocooking.com

Visit the link:
 http://www.gigliocooking.com/en/programs/weekly/weekly-course.html

Friday, April 12, 2013

MONTHLY COURSE IN MAY - CORSO MENSILE IN MAGGIO

THE COURSE WILL FOLLOW THE SCHEDULE BELOW.
IL CORSO SEGUIRA' L'ORARIO STAMPATO SOTTO.

ITALIAN CUISINE THROUGH TIME AND SPACE

Lesson 1 – May 6   – 9:30/13:00
PASTA 1 : 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 . TAgliatelle with meat sauce, Garganelli with shrimps and zucchini, Sfrapole with calamars and rucola; Orecchiette with broccoli
Lecture: The history of pasta: legend and truth

        Lesson 2 – May 7  – 9:30/13:00 

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

Lecture: How many tomato sauces exist?
Lecture: Caramel and syrup
Tale: Tuscany meets Main
Tale : Tuscany meets Maine

Lesson 3 – May 8  9:30/13:00
MEAT 1 : traditional searing and roasting and low cooking. Traditional nonna’s style low cooking and post modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.
Lecture: the Italian diversities

Lesson 4 – May 9  06:00 pm – 09:30 pm
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.

Lesson 5 – May 10 – 9:30/13:00
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;   Molluscs  soup.
Lecture: What characterize my cuisine
Tale: The molluscs soup

Lesson 6 – May 13   06:00 pm – 09:30 pm
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; Pizzoccheri della Valtellina, Hazelnut tagliatelle with mushrroms

        Lesson 7 – May 14  – 9:30/13:00

        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.
Lecture: Vegetables
Tale: Just done

Lesson 8 – Ma 15  – 9:30/13:00
FISH 2 - PRESERVED COD FISH, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.

        Lesson 9 – May 16   – 2:30 pm – 06:00 pm

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

        Lesson 10 – May  17– 9:30/13:00

GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lecture : food and words
Lecture: Gnocchi

        Lesson 11 – May 20– 9:30/13:00

DESSERT 1 :  traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey

        Lesson 12 – May 21   – 9:30/13:00

          VEGETABLES 2 :  More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.

         

        Lesson 13 – May 22– 9:30/13:00

MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Wild boar , Salmì and Civet.
Lecture : Ex-ducere.

        Lesson 14May 23    – 9:30/13:00

Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

        Lesson 15 – May 24  – 06:00 – 09:30 pm

ICE CREAM  :The technique. Sorbets. Parmigiano ice cream for appetizer

Lesson 16 – May 27   9:30/13:00

             SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice.

Tale:Tuscany meets Maine 2 (Lobster with blueberries) 



        Lesson 17 – May 28  – 9:30/13:00

AN ITALIAN TYPICAL MENU.   
Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Glazed fruit.

        Lesson 18 – May 29  – 9:30/13:00

DESSERT 2 :  Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lecture: Fancy sugar. Golden strings.

        Lesson 19 – May 30   – 9:30/13:00

SWEET AND SOUR TRADITION 2: Renaissance duck in orange sauce with variations; stuffed pigeon; Guinea fowl with grapes. Sarde in saor.

        Lesson 20 – May 31   – 9:30/13:00

Finger food
Lecture: Standardization and individualism : case or necessity ?

contact:
info@gigliocooking.com 

Wednesday, April 10, 2013

GIGLIO ISLAND IN THE HIT PARADE OF .. FLAVOURS

THE ARTICLE IS IN ITALIAN... IT IS ABOUT THE FLAVOURFUL GASTRONOMY OF MY PARADISIAC ISLAND:

http://www.giglionews.it/2013041059585/news/isola-del-giglio/i-sapori-del-giglio-a-tavola-tra-toscana-ed-umbria.html


DALLA TONNINA AL PANFICATO, I SAPORI DEL GIGLIO IN TAVOLA TRA LA TOSCANA E L’UMBRIA

Wednesday 10 and Thursday 11, april, the restaurants “La Paloma” and “Da Santi” will be protagonists of the gastronomic  kermesse  “Girogustando”,  taking place in  Siena 

Tuesday, April 9, 2013

YOU MADE MY .....DAY





THIS IS DAY. SHE IS AN ISLANDER, FROM BALI. I AM AN ISLANDER TOO. WE FOUND SOME POINTS OF CONTACT... SAME SOUL....
DAY IS A BEAUTIFUL LADY, WITH BEAUTIFUL HANDS, BUT DOESN'T REFUSE TO ACT LIKE A SURGEON ON THE CHICKEN! GREAT!!!

NOTHINNG TO BE SURPRISED ABOUT. BESIDES BEING A REAL "FOODIE" AND BESIDES KNOWING ALL THE CUISINES IN THE WORLD, SHE HAS A MAGNIFICENT RESTAURANT IN RYAD, ARABIA. THIS IS THE WEB SITE:

http://www.intermezzo-cafe.com/



THANK YOU FOR COMING! YOU MADE MY... DAY!

Saturday, April 6, 2013

ANCORA UNA SETTIMANA, POI... SUSU'!

ARRIVA TRA UNA SETTIMANA SUSU' PER DELIZIARSI COL SUO SUSHI

Visitate il link:

http://gigliocooking.blogspot.it/2013/01/sushi-con-susu.html

per informazioni:

info@gigliocooking.com

ONE MORE WEEK, THEN...SUSU'!!

SUSU WILL BE HERE AGAIN FOR A SUSHI CLASS.
VISIT :
http://gigliocooking.blogspot.it/2013/01/sushi-with-susu.html

For information:
info@gigliocooking.com

Friday, April 5, 2013

UOMINI CHE CUCINANO PER LE DONNE....

ACCADE A GIGLIOCOOKING, IL 12 APRILE PROSSIMO.
COMPLICE FRANCESCA NICCOLINI E LA SUA CUCINA VEGANA.


PER INFORMAZIONI:
info@gigliocooking.com
f.niccolini@libero.it

Wednesday, April 3, 2013

TOMORROW THE MONTHLY COURSE IS STARTING

VISUALIZE THE SCHEDULE ON:

http://gigliocooking.blogspot.it/2013/03/corso-mensile-ad-aprile-monthly-course.html