Wednesday, November 27, 2013

FRIENDS & CHEFS

The project GiglioCooking was born because of  the passion and the love for a rich and complex land like Italy, which I feel to belong to, with respect and gratitude. I was born on an island and I have learnt the secrets of the restaurant industry since a child, as a helper in the family restaurant and then running one of my own. Just the passion can support  the work of a woman entrepreneur in a marvelous, but difficult country like this one. The dedication to the quality of the food and to the Mediterranean culture is the other push, because when we talk about food we do not mean only to feed the body, but the senses, the Soul, the Spirit and intellect as well, besides the sense of familiarity of the people around a table.
From here, the idea to open in Florence a school that would correspond to me, reflecting my personality and my intentions. It has been a difficult and strengthening journey, made in loneliness as I was not disposed to renounce quality for quantity. Also for this it has not been easy to bear the economic commitments and to find collaborators who could be integral part of the school.
Finally, after years of research and selection, I am ready to present a group of “journey companions” I chose not just for their competences, but also for their experience and professional capability conquered “on the field”, in the practice of life and, overall, for their human qualities.  I consider these qualities  the real mean of communication and sharing of the richness that gather people, anywhere on the planet, around a lavish table, symbol of feeding and brotherhood.
The Little School is growing: my thanks to Isabella, Giovanni, Annalisa, Antonella, with the wish that ours would be - even if minimum - a contribution to raising of economy and to the personal and social evolution.

Tuesday, November 26, 2013

CHEFS & FRIENDS



the chef friend

Il progetto Giglio Cooking Nasce per passione e per amore di una terra ricca e complessa come l’Italia, di cui mi sento parte con rispetto e gratitudine. Sono nata in un’isola e ho imparato i segreti della ristorazione fin da bambina, come aiuto nel ristorante di famiglia e poi gestendone uno tutto mio. Solo la passione può sostenere il lavoro di un’imprenditrice donna in un paese splendido, ma difficile come questo, ma anche la dedizione al sostegno della qualità e della cultura mediterranea, perché quando si parla di cibo non si parla solo di nutrire il corpo, ma i sensi, l’Anima, lo Spirito e l’intelletto, oltre che il senso di familiarità tra le persone attorno a un tavolo.
Da qui l’idea di aprire una scuola a Firenze che mi corrispondesse, rispecchiando la mia personalità e i miei intenti. E’ stato un percorso difficile e temprante svolto in solitudine perché non disposta a sacrificare la qualità per la quantità. Anche per questo non è stato facile sostenere gli impegni economici e trovare collaboratori che potessero essere parte integrante e autentica al sostegno della scuola.
Finalmente dopo anni di ricerca e selezione sono pronta a presentare un gruppo di compagni di viaggio che ho selezionato non solo per le loro competenze, ma anche per l’esperienza e capacità professionale conquistata sul campo, nella pratica della vita, e soprattutto per le loro qualità umane che ritengo siano il vero veicolo per la comunicazione e la condivisione della ricchezza che riunisce persone di ogni luogo sul pianeta, davanti a una tavola imbandita, simbolo di nutrimento e di fratellanza.
La Piccola Scuola cresce: il mio grazie a Isabella , Giovanni , Annalisa , Antonella , con l’augurio che il nostro posso essere - se pur minimo - un contributo al rilancio dell’economia e all’evoluzione personale e sociale.

Monday, November 25, 2013

NATALE PER I BAMBINI



Un nuovo appuntamento interamente dedicato al Natale: Sabato 7 Dicembre dalle ore 16:00 alle
ore 18:30 prepareremo insieme Cupcakes e Biscotti di Natale.





Il corso è rivolto ai bambini dai 5 ai 12 anni e si svolgerà presso la scuola Giglio Cooking di Via
del Ghirlandaio 6/b a Firenze. I bambini conosceranno i vari ingredienti, prepareranno gli
impasti dei cupcakes e dei biscotti che poi inforneranno e decoreranno con l’aiuto dell’insegnante.
Quota di partecipazione € 25,00 per bambino. La quota comprende: la lezione di cucina, la
dispensa con le ricette e l’attestato di partecipazione al corso. Al termine del corso ogni bambino
porterà a casa il frutto del suo lavoro.
Per informazioni e prenotazioni:

 Sweet Occasions                   info@sweet-occasions.it — tel 327 152 8395
Giglio Cooking                        info@gigliocooking.com

Thursday, November 21, 2013

OPEN CLASS ON THURSDAY THE 28

SORRY FOR THE MISTAKE!  the day is THURSDAY THE 28

IN THE MORNING, 9:30 through 01:00 pm, Gigliocooking School will give a lesson on the typical Italian Menu.

The program is:



Ravioli of fresh pasta filled with Gorgonzola and Pears with Asparagus sauce


Ravioli of fresh pasta with cheese filling, pears and truffle sauce


Veal Rolls and peas

We will make also a Glazed Fruit Salad.


Please contact 
info@gigliocooking.com

Tuesday, November 19, 2013

THE SIMPLER THE BETTER


SIMPLICITY MEANS TO START FROM THE BEGINNING.


...FARMING MOTHER DUCKS WITH THEIR BABY DUCKS.


..WITH THE WHEAT OF YOUR OWN FIELD,...


...UNTIL THEY GROW BIG AND FAT AND IT IS TIME TO SLAUGHTER THEM, PUll OFF THE FEATHERS, CLEAN WELL AND GET THEM READY FOR A WOODEN FED OVEN.

THE RECIPE IS EASY: MINCE A BUNCH OF FRESH FENNEl LEAVES, TOGETHeR WITH SAGE, ROSEMARY AND A FEw GARLIC CLOVES. MIX WITH A COUPLE OF TEA SPOONS OF SALT, ANOTHER OF PEPPER. SPREAD THE MIXTURE ALL OVER THE SURFACE OF THE DUCK, INSIDE AND OUTSIDE. NO OTHER FAT ADDED: IT IS ENOUGH THE ITS OWN FAT. NOW WAIT ABOUT 3 HOURS TO GET THIS:


SHINY, CRISPY, DELICIOUS, SUCCULENT: SIMPLE!

Thursday, November 14, 2013

Tuesday, November 12, 2013

CLAIRE, ARIC, KIM & DAVID: YEAH!!!!

DAVID AND KIM: THE SWEETS MAKING THE SWEET
ARIC AND CLAIRE: THE CHEF TRAINING THE FORMER-CHEF
KIM & DAVID: THE EXPERT AND THE .... EATER...

SHE MUST HAVE DONE IT BEFORE: THE SMILE TALKS.


HE MUST HAVE NOT DONE IT BEFORE: THE EFFORT TALKS.

SOMETHING GOOD TO BE ADDICTED TO.

ANOTHER "SOMETHING" GOOD...


SATISFYING THE ADDICTION WITH SOME MORE OF IT..

BY THE WAY! COOKING IS NOT THAT HARD... 


HEALTH AND HAPPYNESS! YEAH!!!!!

Monday, November 11, 2013

NEW PROGRAMS AT GIGLIOCOOKING



I am happy to announce that GiglioCooking is opening the 2014  with New Programs, all of them dripping with the “true spirit of food” that characterizes the school since the beginning.

Overview On Italian Cuisine, given by Chef Marcella Ansaldo
http://www.gigliocooking.com/en/programs/threemonthsprogram/overviewonitaliancuisine.html

Professional Pastry & Bakery given by Chef Giovanni Stecca
   http://www.gigliocooking.com/en/programs/threemonthsprogram/professional-pastry-bakery.html

Cooking With Whole Foods For Health And Self-Development  given by Prof: Annalisa Nardi 
  http://www.gigliocooking.com/en/programs/threemonthsprogram/foods-for-health.html

PIZZIAMO ANCORA?

GUARDATE QUA:

http://www.sweet-occasions.it/senza-categoria/pizza/

Thursday, November 7, 2013

CARVING OUT A BRAIN FROM A HEAD


DIANE HAS THE DELICATE TOUCH OF A SURGEON...



 

PERHAPS ROBERTA APPRECIATES MORE THE ....


... THE ARTISTIC PART!

BUON APPETITO!

Wednesday, November 6, 2013

LOOK AT THIS LINK:

http://lacucinaprimadona.blogspot.it/2013/11/cooking-school-in-firenze-tagliatelle.html

Monday, November 4, 2013

ARE THERE OTHER ALIVE CHICKENS IN THE FRIDGE?


besides alive chickens, you can also find:

 alive zucchini blossoms.....

alive Tiramisù...


.. alive people!!!

Friday, November 1, 2013

FEINT...ASTIC!!!!

A FANTASTIC RECIPE TO FEINT FOR



PETTO D’ANATRA IN DOLCE FORTE
DUCK BREAST WITH DOLCE FORTE SAUCE


ingredients for 4:

2 duck breasts
30 gr ( 1 Oz) balsamic vinegar
10 gr ( 1/3 Oz ) chocolate shavings
10 gr ( 1/3 Oz) pine nuts
10 gr ( 1/3 Oz) raisins
salt and pepper

Split the breast skin, salt and pepper. Then put them in a preheated oven to melt the fat for about 15 minutes, moistening with half of the balsamic vinegar.
Take it out from the oven and gather the melted duck fat . Use some of the melted fat for the sauce.
Put the fat ( about 50 grams, 1 ½ Oz) in a saucepan, with the chocolate shaving, raisins and pine nuts. Pour in the left balsamic vinegar and turn off the heat.
Slice the breast, fan it nicely and spread the sauce on top.
Serve with sweet and sour onions.