Thursday, July 31, 2014

LA PROFESSIONALITA' E LA TECNICA DI GIOVANNI STECCA A GIGLIOCOOKING

"L'insegnamento della pasticceria per me è basato sul fornire due strumenti che considero fondamentali, ovvero: la corretta esecuzione dei metodi di lavorazione e la conoscenza tecnica dell'ingrediente. Al di là quindi dell'insegnare ad eseguire quelle singole ricette o preparazioni prescelte a scopo didattico, quel che cerco di trasmettere nei miei corsi è quel tipo di approccio alla materia che permetterà allo studente di potersi destreggiare poi con ogni ricetta di pasticceria che lo appassioni. Questo approccio non può non passare attraverso lo studio delle basi della pasticceria più comuni e dei relativi ingredienti chiave, tutte collegate tra loro in maniera interdipendente, ecco perchè ogni singola lezione è dedicata ad un tema che logicamente non rimane mai un argomento isolato, bensì la tappa di un percorso articolato e più complesso."
Giovanni Stecca

L'inizio del  programma di Pasticceria Professionale è previsto a SETTEMBRE 2014
Le lezioni, tenute da Giovanni Stecca, si terranno dalle 18:00 alle 21:00 a partire da 16 settembre
Il Programma si articola in tre moduli.
Primo Modulo:



 Paste friabili: Pasta Frolla Classica; il Sablée
 Crema Inglese: Crema Bavaese; il Cremoso
 Montate di burro: Plum Cake; Crema Frangipane
 Cioccolateria: Crema Ganche; Temperaggio
Secondo Modulo:


Pasta Biscotto: Biscotto arrotolato; Biscotto Savoiardo
 Mousse: Base semifreddo; Meringa Italiana
Montate di uova: Pan diSpagna - Dacquoise
 Crema Pasticcera: Crema Pasticcera; Creme Chibouste e Mousseline

Terzo Modulo: 


 Lieiviti dolci: Pasta Brioche; Pasta di Savarin
 Pasta choux: Pasta per bigné; Plum Cake con metodo bigné
 Pasta Sfogliata: Impasti e sfogliature; cottura e impieghi
 Lieiviti salati: Pane carré ; Panini semidolci da buffet


per informazioni:
info@gigliocooking.com

A DAY LESSON ON PAIRING FOOD AND WINE

A  delicious meal made with your own hands, four dishes paired with four wines: an intense immersion into the Italian sensations of food.

This is the proposal of GiglioCooking: come, touch the ingredients, "talk" with them, transform them into nicely plated courses. They wil give their best as paired with the proper wines.

You can choose between a Fish Menu and a Meat Menu.


Calamars stuffed with shimps and zucchini


Risotto with seafood


Sea Bream with eggplant and cherry tomatoes


Ice Cream and Berries

All the dishes are made from scratch.

Besides the Fish Menu is also possibile to cook a Meat Menu.

For information:
info@gigliocooking.com

Tuesday, July 29, 2014

THURSDAY JULY 31ST: LET'S CELEBRATE THE LAST DAY OF THE MONTH WITH A GLORIOUS MENU

THURSDAY JULY 31st, 10:00 am through 01:00 pm:

Special Cooking Class: A Complete Italian Menu


Liver Terrine with Pisatchios and Apples


Ravioli Maremmani


Pork Fillet with Mushrooms


Chestnut flour Crepes

Contact: info@gigliocooking.com

TRASGRESSIVE COOKING FIESTA!

Non usuale, originale, quasi trasgressiva...



....la festa di Addio al Nubilato di Lorena. 


Nessun "scontato" boy che esca da una torta...


... nessun patetico spogliarello.


Invece, la sana, serena e divertente normalità ...


.. di un gruppo di amiche venute a festeggiare Lorena che sta per sposarsi.


L' hanno fatto....


... riempiendo bicchierini con una zuppa delicata,....


.... sformando deliziose mousse di formaggio, ....



..... piegando ravioli  con ripieno di pere e gorgonzola,....


... e con una torta super-sexy al cioccolato.


TANTI AUGURI DI FELICITA' LORENA. 
UN GRAZIE SINCERO ALLE TUE SPLENDIDE AMICHE.

Friday, July 25, 2014

Weekly Course TUSCANS AT TABLE Starting on Monday July 28th

WEEKLY COURSE

TUSCANS AT TABLE
( The tradition in the plate in modern Tuscany)
5 lessons – 15 hours total



Program: of 5 cooking lessons July 28- August 1st

Price is 600 euros.

Description:
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.

Schedule :
Saturday July 28, 2:30 - 5:30:  Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Monday July 29th, 2:30 - 5:30pm : 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
Tuesday July 30th; 10:00 am - 01:00 pm : Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
Wednesday July 31st, 10:00 am - 01:00 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-
Thursday August 1st , 10:00 am - 01:00 pm  a complete Italian Menu  

Tuesday, July 22, 2014

FARM TO TABLE


In these days Max comes "up" home from the orchard ...



.... with baskets full of zucchini, their blossoms, green beans....


... then comes to schools with all the delicious fresh vegetables and bunches of the first sunflowers.


So, while I am  giving a lesson to the students of the Monthly Course, it might happen that.....


.... Max shows up with...





At GiglioCooking the expression "Farm to Table " is not optional.

Wednesday, July 16, 2014

A PERSONAL NOTE ABOUT ....



GigliioCooking, the school I started in 2009,  is a professional school that offers long term courses to former chefs, or chefs who want to study the Italian Cuisine. GiglioCooking  also offer classes to people who have no time to attend a course for so long , but who want to learn seriously  techniques. The lessons are  hands on and all the techniques are explained by Professionals who are anyway able to make the students comfortable  in the kitchen. Chefs at GiglioCooking can teach either to skilled people, beginners, amateurs with the same passion and expertise. 




The “three hour lesson” can become a real experience: learning, doing,  talking, staying at direct contact- arm to arm - with the chef, listening, expressing personal ideas and proposals in the execution of a dish, sharing, eating, fun.


please, visit:

http://www.tripadvisor.it/Attraction_Review-g187895-d1959608-Reviews-Giglio_Cooking_Day_Course-Florence_Tuscany.html

Monday, July 14, 2014

What Real Cooking Means


Far from any pretension and any competition ( so common on cooking shows..) , these three ladies...




..... Jody, Sarah and Mary, ....................


... came to GiglioCooking to learn something about the sophisticated cuisine of the Florentine Renaissance.


The conversation has been delightful, and , I have to say; very informative for me


Once again I have learnt something I did not know and once again I have had the confirmation that.....


......... true cuisine is not competition and yelling in the "hell kitchen": Cuisine is instead part of the daily life, an activity that brings people together and, above all,....


..... it is a way to respect human beings and nature. These ladies told me of the time, when they where children and poor, their mothers cooked little animals after the hunting: squirrels and  groundhogs. Besides telling me their recipes, they gave me a lesson of dignity.


THANKFUL FOR ALL WHAT I LEARNT FROM YOU





NEXT OPEN CLASSES AT GIGLIOCOOKING

Lesson 11 – July 14th - 9 :30 am - 01 :00 pm

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



        Lesson 12 – July 15th – 9 :30 am - 01 :00 pm

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

         

        Lesson 13 – July 15th– 6 :00 am - 09 :30 pm

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




Lesson 16 – JULY 16th   – 9 :30 am - 01 :00 pm

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

Tale:Tuscany meets Maine 2 (Recipe: Lobster with blueberries) 



        Lesson 15 – July 17th  - 2 :00  - 05 :30 pm

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


        Lesson 17 – 18th  - 9 :30 am - 01 :00 pm

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 – July 18th  - 09:00 - 09:30 pm

DESSERT 2 :  Chocolate. Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.


        Lesson 19 – July 19– 9 :30 am - 01 :00 pm

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