Wednesday, August 27, 2014

TRIMESTER PROGRAM STARTING ON SEPTEMBER 1ST

The Trimester Program is starting at GiglioCooking on september 1st.

The Program is composed by three courses: for each of them a book is supplied for a total of three books.

Description of the course is visibile at:

http://www.gigliocooking.com/en/programs/threemonthsprogram/overviewonitaliancuisine.html

Below there is the schedule:


Course: ITALIAN CUISINE THROUGH SPACE AND TIME (version for the three months program)

September 1, At 02:30 Pm : Lesson 1 Chef Marcella

Pasta 1 : Dry And Fresh Pasta.  

September 9 At 06:00 Pm : Lesson 2 Chef Marcella

Basic Preparations:

September 15, At 06:00 Pm Lesson 3 Chef Marcella

Pasta 2 : Stuffed Pasta.

September 22, At 06:00 Pm Lesson 4 Chef Marcella

Fish 1
September 29, At 06:00 Pm : Lesson 5 Chef Giovanni
Meat 1 

October 6, At 06:00 Pm : Lesson 6 Chef Marcella

Pasta 3 : Pasta Made With Different Flours:
October 13, At 06:00 Pm :Lesson 7 Chef Marcella
Vegetables

October 20, At 06:00 Pm :Lesson 8 Chef Marcella

Fish 2 - Preserved Cod Fish

October 27, At 06:00 Pm :Lesson 9 Chef Marcella

Pasta 4 : Coloured Pasta
November 3, At 06:00 Pm  Lesson 10 Chef Marcella
Gnocchi :

November 10, At 06:00 Pm  Lesson 11 Chef Marcella

Dessert

November 17, At 06:00 Pm : Lesson 12 Chef Marcella

Meat 2 

Lesson 13

Ice Cream 1 


The Course Includes 12 Lessons. The Last Lesson Depends On Season And Can Be Chosen Between Lesson 12 Or 13.


Course: THE SEASONALITY OF THE ITALIAN REGIONS  FALL TRIMESTER:  


September 2 AT 6:00 PM : Lesson 1:………………………………………
Tagliolini with pumpkin flowers
Chicken with bell peppers
Peaches in syrup

September 10 AT 02:30 PM : Lesson 2:………………………………………
Water Sangria
Finger foods: Figs, walnuts, Provolone cheese
Soles with pear sauce
Fig and vanilla ice cream with honey

Pommarola
Bottled peeled tomatoes

September 16 AT 02:30 PM Lesson 3:………………………………………
Finger food: Grapes with smoked bacon
Rigatoni con le melanzane
Pesce all’acqua pazza
Mazarizi

September 23 AT 06:00 PM Lesson 4:………………………………………
Zucchini flan
Pasta with little clams (pavarazze)
Stuffed calamaris with Pecorino cheese
Figs tart with pastry cream

September 30 AT 06:00 Lesson 5:………………………………………
Speck and cabbage little cakes
Barley and mushrooms soup
Rabbit in wine sauce with pearl onions
Olive oil cake

October 7 AT 06:00 Lesson 6:………………………………………
Pomegranate aperitif
Stioji – snails
Polenta
Veal morsels with Porcini mushrooms
Pumpkin ice cream

October 15 AT 06:00 Lesson 7:………………………………………
Finger food: Speck and persimmon
Rice with frogs
Roast beef with chestnuts
Crème caramel with apples

october 21 AT 06:00 Lesson 8:……………………………………….
Aperitif: Ginger drink
Fried soft shell crabs
Crepes with radicchio
Veal with nuts crust
Mont Blanc


October 28  AT 06:00 PM Lesson 9:……………………………………….
Persimmon and orange salad
Rice with truffles
Pork leg Maremma style
Rapini
Dessert of cornucopias with radicchio foam

November 4 AT 06 :00 PM Lesson 10:……………………………………..
Eggs with truffle
Casiumzei Ampezzani
Stuffed Capon
Ricciarelli

November 11 AT 06 :00 PM Lesson 11:……………………………………..
Winter appetizer
Pork loin with orange sauce
Braised fennel
Christmas log

November 18  AT 06 :00 PM Lesson 12:……………………………………..
Carciofi ripieni
Polenta taragna
Venisson in civet
Panforte

  

Course: TUSCANY AND ITS DISHES

September 3, AT 6:00 PM 1 -Testaroli Al Pesto, Lasagne Bastarde Della Lunigiana,Agnello Di Zeri

September  11 AT 06:00 PM 2 -  Pici Col Ragu Di Salsiccia Di Cinta, Ricciarelli, Tortelli Di Patate


September  17 AT 06:00 PM 3 - Rosticciana Alla Mugellana, Rosticciana Glassata Al Miele Con Patate Croccanti, Zuppa Di Funghi E Carciofi  (Fall)

September  24 AT 06:00 PM 4 - Acquacotta Maremmana (Spring Version), Zuppa Di Funghi ( Late Fall Version Of Acquacotta),
Vegetables And Egg Soup (Acquacotta), Pan Cotto

October 1 AT 06:00 PM  5 - Trabaccolara, Scarpaccia,  Risotto Col Buristo

October 9 AT 02:30 PM  6 - Zuppa Di Funghi Tardivi E Castagne (Fall), Necci Con La Ricotta, Stinco Di Maiale Con Miele Di Castagno

October 16 AT 02:30 PM  7 - Cappone Con Le Castagne (Fall)., Pappa Col Pomodoro Della Val Di Chiana (Summer),
Oca In Umido

October 22 AT 06:00 PM  8 - Focaccia Coi Ciccioli, Pappardelle Con La Lepre (Hunting Season)

October  30AT 02:30 PM  9 – Caciucco, Scampi Con Patate E Tartufi,

November 5 AT 06:00 PM   10 - Pizza Nera, Pizza Atomica, Schiaccia Briaca

November 12 AT 06:00 PM   11 - Zuppa Pavese, Ribolllita, Faraona Con La Melagrana (Guinea fowl with pommegranate) (Fall-Winter)

November 19 AT 06:00 PM   12 - Insalata Di Carciofi E Tartufo (Fall), Coniglio Nel Coccio (Fall), Persimmon Cake (Fall)




SPECIAL LESSON ON FISH TOMORROW MORNING

Tomorrow morning, starting at 10:00 am, open lesson on Fish Dishes of Tuscany

Triglie
Fish Stew
Moscardini

For infornation and reservation, contact:
info@gigliocooking.com

Monday, August 18, 2014

Weekly Course TUSCANS AT TABLE Starting on August 27



The Weekly Course  TUSCANS AT TABLE  will take place next week.

The 5 lessons will be given in 4 days, so that two lessons will take place on Wednesday the 27.

The description of the course is at:

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

Below you see the schedule:


Wednesday, August 27:
10:00 am - 01:00 pm : the first courses
2:30 - 5:30 . second courses: meat

Thursday, August 28:
10:00 am - 01:00 pm : second courses: fish

Friday, August 29:
2:30 - 5:30 : the desserts

Saturday, August 30:
10:00 am - 01:00 pm : a complete menu

Saturday, August 16, 2014

PIZZA MADE BY JO FOWLER



Jo sent me this image. She wanted to share with me her joy to be able to make it.


Thank you Jo!

Friday, August 15, 2014

Open Lessons on Monday the 18 and Tuesday the 19

At the beginning of next week, on Monday and Tuesday, August 18 and 19, GiglioCooking offers some "open" lessons: classes with a planned menu.



AUG 18

2:30PM - 
GNOCCHI WITH PESTO SAUCE 
LAMB ROMAN STYLE 
TIRAMISÙ  



6:00PM - 
PIZZA NAPOLETANA 
SOUFFLE‟ IN BRIOCHE PER IL PARTY DI PASQUA 
RAVIOLI WITH SCAMPIS AND ASPARAGUS 



AUG 19
2:30PM
PUMPKIN TORTELLI 


RISOTTO AI FUNGHI

BOLOGNESE SAUCE  

For information and reservation, contact:

info@gigliocooking.com

Tuesday, August 5, 2014

... NEED OMEGA 3?



This small succulent plant, that grows wild and infesting is full of it| its name is Portulaca


I have picked a bunch of it, downstairs, in the garden.


I made a salad: its "fizy" taste enhanced the cocumbers and the tomatoes.

WILD & DELICIOUS

Monday, August 4, 2014

EVERY DAY, FARM TO TABLE

I know ... I am a lucky girl.
I live my life in some of the most charming places in the World: Giglio Island, Florence and Val di Chiana, near Cortona , exactly Under the Tuscan Sun.


This is the landscape I see from the bedroom in these days  with the full blooming of sunflowers


This is an example of what Max brings up home every morning for the daily meal, or to GiglioCooking School for the daily lessons.



This is the Minestrone we had at lunch.....


Here we are... at the shade ot the Tuscan sun.

Saturday, August 2, 2014

MONTHLY COURSE STARTING ON OCTOBER 6TH

MOUNTHLY COURSE

ITALIAN CUISINE ACROSS TIME AND SPACE

(from basic traditional recipes to the innovative techniques)

20 lessons – 70 H total 




SYLLABUS

Lesson 1 – October 6th   – 9:30 am/01:00 pm
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 .
Lecture: The history of pasta: legend and truth

Lesson 2 –– October 7th - 9:30 am/01:00 pm
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 – October 8th - 2:00/05:30 pm
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 –  October 9th– 9:30 am /01:00 pm
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine. 

Lesson 5 –– October 10th  - 9:30 am  /013:00 pm
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 – October 13th   – 9:30 am /01:00 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; 

Lesson 7 – October 14th  – 9:30 am /01:00 pm 
VEGETABLE 1 : the vegetables on the Italian table. Seasonality and nutritional value.
Recipes: Classic Melanzane alla Parmigiana and modern variations; Eggplant mousse in chocolate bomb;  Minestrone; Delicate lentils soup.
Lecture: Vegetables
Tale: Just done

Lesson 8 – October 15  – 02:00 - 05:30 pm
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 –Ocotber 16th – 9:30 am /01:00 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 – Ocotber 17th – 9:30 am /01:00 pm
GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lecture : food and words
Lecture: Gnocchi

Lesson 11 – Ocotber 20th – 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 – October 21st – 9:30 am /01:00 pm
VEGETABLES 2 :  More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini. 
Lesson 13 – October 22nd– 9:30 am /01:00 pm
MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Wild boar , Salmì and Civet.
Lecture : Ex-ducere.

Lesson 14 – October 23rd  – 9:30 am /01:00 pm
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

Lesson 15 – October 24th    – 9:30/ am 01:00  pm
ICE CREAM  :The technique: Ice cream and Sorbets. Parmigiano ice cream for appetizer

Lesson 16 – October 27th    – 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 17 – Ocotber 28th – 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 – October 29th – 5:30/09:00 pm
DESSERT 2 :  Chocolate. Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lecture: Fancy sugar.

Lesson 19 – October 30th – 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. 

Lesson 20 – October 31st – 9:30 am /01:00 pm
Lecture: Standardization and individualism : case or necessity ?

Class open to students’ ideas and requests.
Finger food

At the end of every class, students and teacher will taste preparations, analysing procedures, flavours, Italian sense of taste.


Contact:
info@gigliocooking.com

STARTING IN SEPTEMBER, THE PROFESSIONAL PASTRY AND BAKERY COURSE GIVEN BY CHEF GIOVANNI STECCA




In September 2014 a Program in 12 lessons of Pastry & Bakery will be given at GiglioCooking school. 
The lessons will take place on Tuesday through Thursdays at 06:00 to 09:00 pm.
The teacher is Chef Giovanni Stecca.
The program is divided in three parts.

This program is visible also at:

http://lavetrinadelnanni.blogspot.it/p/corsi-di-cioccolateria-e-pasticceria.html

For this program GiglioCooking will release a Certification of Attendance

FOR THE SYLLABUS , CONTACT:
Info@gigliocooking.com