Thursday, February 27, 2014

IL SABATO DEI BAMBINI CON ANTONELLA

PICCOLI  CHEF! ANTONELLA VI ASPETTA SABATO 
1 MARZO ALLE 16:00 A GIGLIOCOOKING



                                 Cupcakes & Biscotti


Sabato 1° Marzo dalle ore 16:00 alle 18:30 

Una lezione dedicate alle famose tortine di origine anglosassone, decorate con soggetti
di pasta di zucchero e glassa, ed alla preparazione di golosissimi biscotti al cioccolato.
Al termine della lezione i bambini porteranno a casa il frutto del loro lavoro.

Corso rivolto ai bambini dai sei anni in poi.

Quota di partecipazione € 30,00 per persona


Per informazioni e prenotazioni
info@sweet-occasions.it oppure info@gigliocooking.com


Wednesday, February 26, 2014

SPECIAL PROGRAM: FISH AND CHEESE ON THE ISLAND




Description:
This Special Program  is  thought for who likes to discover an authentic wedge of Tuscany far from the very tourist destinations.
This week includes two cooking lessons in Florence, in the Giglio Itinerary Cooking School and  three days trip to Isola del Giglio, in a spectacular House-farm climbing on rocky walls from the sea.
The cooking classes in Florence are performed at the return from the island. The trip lasts from Monday to Thursday  morning.
During the classes in Florence, students will cook together, enjoy then the meal gathered around a table and discuss about the experience. The total experience takes place from Sunday to Saturday.

The Farm House is located in the southern coast of Isola del Giglio, in the Natural Park of the Tuscan Archipelago. The place can be reached exclusively by boat or through a path in the Mediterranean woods once run by peasants and donkeys. The Farm House is nowadays a modern hotel and welcomes the guests warmly, offering foods coming from their organic cultivations and farming.
During the staying, the guests will be involved in cheese making and other farming activities.
The trip offers the occasion to go deeper into the “understanding” of the multiple Italian cultures: the small islands are places rich of history, traditions, folklore where the populations have had to fight against isolation – and pirates -  developing their own way of living, fishing, cultivating.

During the permanence on the island, it is possible to take courses of “meditation” scuba diving,  a sport fishing trip, a natural and cultural excursion with a guide; wine and grapes harvest lessons; olive tree cultivation and olive oil making, depending on season (all these are optional and not included in the price).

At Isola del Giglio there are three main town: Castello, a medieval village circled  by walls on top of the hill; Porto, which first settlements are of Roman origin; Campese, a large beach on the west side with a sighing tower. There are sandy beaches and wonderful smooth rocks. The water has been declared – again - in 2008 the cleanest of the Mediterranean by the Goletta Verde (Green Vessel). 



contact: info@gigliocooking.com

Tuesday, February 25, 2014

SHE MADE THEM BLACK


LET'S MAKE THEM BLACK!


EMILY DECIDED TO ADD SQUID INK TO THE POTATO DOUGH...


AND TO MAKE BLACK GNOCCHI!

THE CAME OUT...

...DELICIOUS!!!!


BRAVA EMILY!!!!

Monday, February 24, 2014

ANTONELLA PER GIGLIOCOOKING: CALENDARIO DI MARZO E APRILE



Corsi di cucina
W la pizza
Sabato 8 Marzo dalle ore 16:00 alle 18:30                                                                                               
 Ingredienti semplici per uno dei piatti più amati dai bambini. Con laiuto dellinsegnante i bambini prepareranno limpasto, ne seguiranno la lievitazione e prepareranno le loro pizze preferite che degusteranno tutti  insieme alla fine del corso.                                                                                                                                                                                
Corso rivolto a bambini dai 6 anni in poi - Quota di partecipazione 30,00 per persona 
Allestire un buffet di festa
Sabato 15 Marzo - Domenica 16 Marzo dalle ore 10:00 alle ore 13:00                                  
 Preparazioni dolci e salate, trucchi e decorazioni … un corso completo per imparare ad allestire un buffet per un’occasione speciale. 
Quota di partecipazione € 100,00 per persona
Le Nuove Paste Ripiene
Sabato 22 Marzo  dalle ore 10:00 alle ore 13:00                                                                                               
Un classico della tradizione culinaria italina, la pasta fresca, diventa originale con accostamenti nuovi e forme particolari: Wong Tong formaggio e pere con salsa di asparagi, Tortelloni di zucchine e gamberi, Casiumzei. 
Quota di partecipazione  € 60,00 per persona.  
                                
Celebrando le stagioni: i dolci tradizionali di Pasqua
Sabato 5 Aprile  dalle ore 10:00 alle ore 13:00                                                                                                 
Cassata siciliana, pastiera napoletana, biscotti quaresimali un viaggio nella tradizione italiana attraverso i dolci tipici della Pasqua. 
Quota di partecipazione 50,00 per persona
Celebrando le stagioni: il menu tradizionale di Pasqua
Domenica 6 Aprile dalle ore 10:00 alle ore 13:00                                                                                            
 Il menù di Pasqua ispirato alla primavera, paste ripiene, verdurine fresche, l’agnello.                                
Quota di partecipazione € 50,00 per persona
La cucina siciliana di Pasqua   
Venerdì 11 Aprile dalle ore 18:30                                                                                                                                  
 Un viaggio attraverso la cultura gastronomica siciliana: timballi di pasta, agnello, cassata siciliana e ravioli di ricotta. Lezione di cucina e degustazione. 
Quota di partecipazione 60,00 per persona

Per informazioni e prenotazioni:

Wednesday, February 19, 2014

THE STUDENTS OF THE STANFORD UNIVERSITY.......



........CHALLENGED THEMSELVES WITH A DIFFICULT PROVE OF CUISINE: A VEGAN MENU (NO EGGS, NO DAIRY) FOR CILIAC PEOPLE (NO GLUTEN... AS WELL!)


A SMILING FOSCA D'ACIERNO, THE STUDENTS COORDINATOR, WITH A HAPPY STUDENT


STIRRING RISOTTO


MORE RISOTTO.... MORE STIRRING..


...MORE HAPPY FACES...


ARTICHOKES


MUSHROOMS


WINE SYRUP (NO WORRIES... THE ALCOHOL HAS EVAPORATED)

The real lesson was: after taking off so many ingredients, there are still enough to prepare delicious and different meals every day

AS ATTRACTIVE AS ASPHALT....

BUT, FRAGRANT AND DELICIOUS



I met the "Grano Arso" (burnt wheat) last summer in Puglia. Any time I get to know a food I had never heard before I get surprised (after 50 - or so - years spent in the kitchen, discovering something new is a... discovery) and happy. Happy to live in the most astonishing and beautiful Country in the world.
Anyway, this is the package:


The tradition of the "Grano Arso" comes - obviously - from the past, when the paesants were not allowed to take the leftover grains on the ground after the harvest. The straw was burnt and, with the straw, also the grain felt and spread around got burnt. The paesants used to gather those blackened grains and mill them. The obtained flour was - and is - a kind of ash:


I cannot scientifically warranty what I am about to say, but, kneading it in a douhg, my fingers noticed that it does not develop much gluten. So I thought that a good utilization would be to make a fragrant short bread.


It did not look very appealing. The bitter scent of burnt arising from it made me think that a Crostata with the jam of cherries I was keeping in the refrigerator (without finding the courage to eat it, as it was too sweet for my palate) would have been a perfect combination.


With this purpose, I also decided to put a small amount of sugar in the dough, in order to increase its bitterness and the contrast with the sweet jam. 
This is the recipe:

CROSTATA DI GRANO ARSO





Ingredients:
90 gr ( 3 oz) flour of Grano Arso
90 gr ( 3 oz) flour of Farro
90 gr ( 3 oz) 00 tender wheat flour
150 gr (  oz) butter, unsalted
60 gr ( 2 oz) sugar
3 egg yolks
a pinch of salt
grated lemon zest
1/2 teaspoon of baking powder

400 gr ( 13 oz) jam

Knead quickly all the ingredients for the short bread. It is not necessary to let it rest in the refrigerator because of the presence of the baking powder.
Take off a little piece of doug, needed for the lattice on top.
Stretch the pastry evenly with a rolling pin on a sheet of baking paper. Cut is round, a little bigger than the pan. Display the pastry on the pan, with the baking sheet below. Rise the edges of the pastry a little along the border.
Spread the jam.
Cut off pieces from  the other piece of pastry, roll them on the board, to obtain long thin cylinders. Display them upon the layer of jam, crossing them in a nice lattice.
Bake in a pre-heated oven at 180° c ( 350 F) for about 25 minutes.
The result is eccellent in texture and taste.

Monday, February 17, 2014

GIOVANNI STECCA TORNA COL SUO CIOCCOLATO


Corso di cioccolateria a tema pasquale

- Realizzazione di alcune tipologie di cioccolatini (a stampo e ricoperti)

- Realizzazione di soggetti pasquali in cioccolato



L'appuntamento, in un unica data, è per Sabato 29 Marzo dalle 9,30 alle 12,30 presso la scuola Giglio Cooking in Via del Ghirlandaio 6b a Firenze

Costo del corso: 80,00 € (comprensivo del materiale didattico)

Per informazioni ed iscrizioni rivolgersi a:
info@gigliocooking.com  tel 055 614 5 914055 614 5 914  - cell 348 511 55 25
lavetrinadelnanni@virgilio.it