Thursday, January 29, 2015

AN OFFICIAL INVITATION TO LADY GAGA BY THE STUDENTS OF F.I.T., THE FASHION AND TECHNOLOGY INSTITUTE OF N.Y.


A FEW DROPS OF TOMATO CAN REPLACE THE DROPS OF BLOOD .....


............ON A DRESS PERFECTLY  DESIGNED AND TAYLORED......


...BY THE STUDENT OF THE FASHION INSTITUTE. 



THEY KNOW HOW TO USE KNIVES AND THEY CAN CREATE....



.... A FANCY DAISY WITH COOKIES. 




BUT... BUT...... IF BLOOD IS ESSENTIAL...




...THEY WOULD FIND A REMEDY!



SO, LADY GAGA, WHAT DO YOU THINK ABOUT A DRESS MADE OF PASTA? WOULD IT BE A GOOD SUBSTITUTE FOR MEAT DRESS?

Wednesday, January 28, 2015

UNWINDYOURSELF: SPECIAL PROGRAM IN FLORENCE AND GIGLIO ISLAND

FISH AND CHEESE ON THE ISLAND


This Special Program is thought for who likes to discover an authentic wedge of Tuscany far from the very tourist destinations.
This week includes three cooking lessons in Florence, at GiglioCooking 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 three days, usually Monday through 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 usually Sunday through 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 farm activities: depending the season they can be making cheese, taking care of goats and donkeys, picking vegetables.

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 activities are optional and not included in the price).

It’s better to know that in advance, in order to make reservations.


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 the cleanest of the Mediterranean by the Goletta Verde (Green Vessel).

Program: Three days cooking school in Florence, three days trip at Giglio island.
All the participants will receive an apron and the exclusive book with recipes.

Advice: the best beginning is on Sunday night.



First day - 06:00 pm: Meeting at GiglioCooking, via del Ghirlandaio 6b, Firenze. Guests will be welcome with an aperitif. Brief lecture and explanation by chef Marcella Ansaldo. The participants will receive the course book, apron, information.




  
Second day - 08:30 am: Meeting at GiglioCooking. 09:00 am departure with private mini-van with driver to Giglio island. Arrival at Porto Santo Stefano and ferry boat to the island.

 


At the arrival there will be the boat-shuttle at the dock; the participants will be taken to the Farm House by boat (or by a tracking path, in case of bad weather).
Afternoon and dinner at the Farm House.

Three nights staying. The prices are inclusive of breakfast, a light lunch, dinner with wine and water. Students will be involved in all the farming activities.


It’s important to remark that the guests will be not “kept prisoners”, they are free – and pleasantly welcome - to visit all the places of the island.


Fifth day – 09:00: The shuttle will take the participants to the Port. Ferry Boat to Porto Santo Stefano. The driver will be waiting at the dock to take them to Florence. Cooking class at GiglioCooking at 6:00 pm.

Sixth day - 06:00: Cooking class at GiglioCooking.

Seventh day - 10:00 am: Cooking class at GiglioCooking and farewell lunch.

Luggage:
A light back pack is recommended.
Heels shoes, formal dresses are un-useful.
Do not forget to put in your bag: trekking shoes or sneakers, a bath suite, sun screen cream, a sweater, a waterproof jacket, a hat for the sun and for the rain.

This trip can be done with 8 participants (or multiple of 8)

PRICES VARY WITH THE MONTH– they are inclusive of cooking classes in Florence, travel from Florence to Giglio Island and return, staying in Giglio Island with full board in a farm house, apron and book. The accommodation in Florence in not supplied.

Program starts on Sunday June 28th
- Departure to Giglio on Monday 29th

- End of the program on Saturday July 4th

contact:
info@gigliocooking.com



Tuesday, January 27, 2015

TEAM....... OR MEAL BUILDING?


un sincronismo perfetto: una squadra a fare la pasta....


... mentre l'altra affettava finocchi...


.... e puliva carciofi.


Poi è la seconda squadra a fare la pasta,


..con risultati perfetti.


Grazie anche alle Chef Antonella La Macchia,


... e "Boss" Marcella, soprannominata "Frusta" per l 'occasione.


Il finale: una cena a base di Tagliatelle ai Carciofi:



Arista con contorno di Finocchi stufati e....



... Tiramisù, diligentemente ottenuto pastorizzando le uova.



Direi che come Team Building è riuscito...., sta diventando una piacevole tradizione della FINDOMESTIC. Vi aspettiamo l'anno prossimo, o chissà, anche prima!  

GRAZIE A TUTTI VOI! SIETE STATI TUTTI SIMPATICISSIMI!



Friday, January 23, 2015

LA PASTICCERIA AMERICANA E ANGLOSASSONE A GIGLIOCOOKING

Con i pasticceri Francesco O' Connel e Flavio Fiorini



vi faranno scoprire le prelibatezze di una pasticceria a noi poco familiare. Iniziando dalle sue origini, tradizioni, fino ad arrivare ai
differenti materiali e modi di utilizzo degli ingredienti rispetto a come siamo abituati qui in Italia.




PROGRAMMA

GIORNO 1
Venerdì  27 Febbraio, 18:00 - 21:00
- Frosting 1a ora: Teoria 2a,3, ora: Pratica - Cupcake/Muffin - Frosting

GIORNO 2
Venerdì  6 Marzo, 18:00 - 21:00
- Crosta Pie 3 ore di pratica - Apple Pie, Pumpkin Pie


GIORNO 3
Venerdì  13 Marzo, 18:00 - 21:00
- More Layers Cake 3 ore di pratica - German Chocolate Cake

GIORNO 4
Venerdì 20 Marzo , 18:00 - 21:00
 - Toffee, Meringa 3 ore di pratica - Banoffee Cake, Lemon Meringue Pie --


Costo del corso 400 euro
Il corso si effettuerà  con un minimo di 8 partecipanti e un massimo di 10.

Per informazioni e prenotazioni
info@gigliocooking.com

Thursday, January 22, 2015

TREAT HER LIKE A PIZZA



Pizza is female. Do not rush. If she wont expand, insist gradually and gently, a bit a time. With care pull her to the edge.... Finally she will come.


The cooking group was composed by Mark, Angie & Sherize in this photo....


... and by Jessy, whi is tossing pasta into the boiling pot in this other  photo.


 They learned the lesson very well: Pizza was delicious, as well as the other dishes.



THANK TO YOU ALL FOR COMING! I HOPE TO SEE YOU AGAIN!

Wednesday, January 21, 2015

DIVERSAMENTE PROTEICO

QUINOA
AMARANTA
COUS COUS
CECI
LA TORTA AL CIOCCOLATO SENZA BURRO NE' GLUTINE



SABATO 7 FEBBRAIO, ORE 18:00, A GIGLIOCOOKING, MARCELLA E ANTONELLA VI ACCOGLIERANNO PER UNA SERATA SPECIALE: VEGETARIANO DIVERSO SI', MA CON TUTTO IL GUSTO ITALIANO.


PREZZO DELLA SERATA  50 EURO

per informazioni: info@gigliocooking.com


Saturday, January 17, 2015

Acqua di Bove che Odora di Mammo.....



.... poi..  c'è un gel degli Zombi che si appiccica alle mani.......


....poi .... c'è  un coro che dice:

ARROTOLA!

E SPINGI!


...poi la luna cresce....


.... e si illumina nella notte di una teglia nera,....


...... diffonde allegria e ....


... piace a Tutti!

Tutto questo per augurare Buon Compleanno a 

Eva & Matteo

Friday, January 16, 2015

The Beginning of a Year is Time of Considerations and Thanking

I feel the need of Thanking for what I have and, mainly, for what I am now, in this hera of my life.

I am in the middle of a turnado  called GiglioCooking.



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, Antonella, to all my friends in the different Countries,  with the wish that ours would be - even if minimum - a contribution to raising of economy and to the personal and social evolution. 

Sunday, January 11, 2015

THE CAKES OF CASSANDRA


Cassandra came to GiglioCooking the first time with the Fashion Institute of Technolofy of New York. She decided that GiglioCooking was the place where to spend some lovely (and fruitful) hours with her family. So, she came with the family, mother, father and sister.
In the photo,shot by the only male participant,  thre are all the girls of the cooking group.

Besides a complete meal Italina style,m they made two desserts, both with apples. One was an upsidedown apple pie. The other one was a pear and apple pie which recipe was written by Bartolomeo Scappi in his Opera in 1570. The recipe is below.

THANK TO YOU ALL FOR COMING AND SHARING WITH ME A NICE MORNING!

PEAR AND APPLE PIE

Ingredients:
Dough:
300 gr flour
140 gr butter, cut into small pieces
1 tablespoon salt
¼ cup water
Filling:
700 gr pears and apples, peeled and thinly sliced
50 gr butter

30 gr powdered sugar
20 gr fatless, dry cookies (crumbled)
Icing:
3 tablespoons sugar
2 tablespoons rose water

Dough: Melt the salt in the water. You can do it by heating a little. Place the flour and the butter in a bowl and knead until the mixture resembles cornmeal. Slowly stir in the cooled salted water, mixing until the consistency of  the dough is homogeneous. Shape into a ball, wrap in plastic foil and refrigerate for 30 minutes.

Filling: In a heavy bottom pan, melt the butter and cook the fruit until they are very soft. Let it to cool.

Assembling: Divide the dough in 2 balls, one bigger than the other. Roll up the bigger dough larger than the pie pan and line it. Spread half of the sugar and crumbled cookies on the bottom, then put the fruit stuffing. Spread the top with the left sugar. Cover with the smaller dough layered in a round shape. Close carefully the borders. Save a little pastry to garnish the top ( you can make roses).
Bake in a preheated oven at 180° for approximately 50 minutes.
Icing: Dissolve the sugar into the rose water on a very low heat.
When the pie is almost cooked, brush the glaze on the top and let it bake until shining.
Let it to cool before serving.

Saturday, January 10, 2015

Presidente Renzi, mi lasci almeno la mia frase fatidica




TTIP: non se ne sente parlare quasi più; ne sappiamo qualcosa? come sta procedendo? ma........ sta procedendo? Adesso le notizie in prima pagine sono altre, terribili e urgenti. Non c'è spazio per qualcosa di molto nocivo e a  lungo termine.

Vedo sempre più prodotti d'oltreoceano negli scaffali dei supermercati. Ogni volta - sarò esagerata -  con una piccola fitta di preoccupazione. Cosa ci sarà dentro?

Nel mio ultimo viaggio in Canada ho incontrato la persona più grassa che abbia mai visto in vita mia. Era su una sedia a rotelle enorme e beveva una bevanda "zero calorie", quelle che ci prendono in giro con l'etichetta.

Quando faccio le lezioni, studenti e turisti mi chiedono spesso come è la situazione politica in Italia, se è vero che c'è tanta corruzione, che si pagano troppe tasse, che non si trova lavoro e che insomma l'italia è un posto bello da vedere per qualche giorno ma non bello per viverci. 

Non so cosa rispondere, perché c'è del vero in tutte le domande e in tutte le affermazioni e la mia onestà mi impedisce di negarlo. 

Poi aggiungo una cosa che mi salva, che salva il mio onore di Italiana e la buona considerazione che voglio avere del mio Paese. 

Dico che in Italia il cibo è buonissimo , non si può negare: piace a tutti e tutti cercano di imitarlo. Poi dico che in Italia le leggi che riguardano il cibo sono tante e molto severe, dico che il cibo è controllato e che di ogni prodotto si può risalire all'origine, dico che i prodotti geneticamente modificati in laboratorio sono vietati. Ma la frase finale è pirotecnica: dico che, nonostante la criminalità diffusa nelle alte sfere, un Paese che rispetta i propri cittadini con la salubrità dei cibi è un Paese degno di rispetto. Qui tutti si zittiscono.

Presidente Renzi, faccia sì che io possa continuare a pronunciarla.