Thursday, April 30, 2015

PIZZA & GELATO? WHY NOT?

May 30th, at 11 am: superb lesson on techniques to make Pizza and Ice Cream at GiglioCooking


FOCACCIA


PIZZA MARHERITA


GELATO

contact: info@gigliocooking.com
tel + 39 055 614 5 914

Wednesday, April 29, 2015

Open Class: Pasta Making on May 5th

If you want to know the secret of making pasta (the developmetn of gluten, which flour to use for specific pasta and many other tips), come to GiglioCooking on 


Tuesday, May 5th at 4:00 through 7:00 pm

to learn how to make, rigorously from scratch:



Ravioli with butter & sage



Tagliatelle al ragù


Tagliolini al limone

Contact: info@gigliocooking.com

tel: + 39 055 614 5 914

Tuesday, April 28, 2015

Someone talks about GiglioCooking in Japanese....

This is the link of the Japanese Web Site:

http://ameblo.jp/gigliocooking/entry-12019780730.html




THANK YOU!!!!

Monday, April 27, 2015

The Proposals of GiglioCooking for 2015: not too bad, eh?

We would say: there is the embarrassment with the choice...

These are the New Entries:


- Full Day into Tuscan Food:

http://gigliocooking.blogspot.it/2015/04/a-full-day-into-tuscan-food.html

- A Day at the Market Place and lunch at the Palace of the Pope:

http://gigliocooking.blogspot.it/2014/12/a-day-in-market-place-in-florence-with.html



- Recipes of Paper:

http://gigliocooking.blogspot.it/2015/03/recipes-of-paper.html


A FULL DAY INTO TUSCAN FOOD



A total immersion into knowledge of the raw material of excellence and the techniques to use them in superlative recipes: this course provides for a trip from Florence to the area of San Casciano, to the Podere a Compoli for a wine and olive tasting together with some local salami and cheese. The Podere is reachable through a white road that goes up hill, right behind the Pieve a Compoli, a country church dominating the Val di Pesa, at the beginning of Chianti. The main building of the property is an ancient sightseeing tower dated back the 1200, where the two owners, husband and wife, named curiously Daniela and Daniele, take personal care of wine making from the vineyard to the bottling.

The transportation is operated by a private van, with a group of 8 people. The day ends at GiglioCooking where the chef will drive you into a hands on experience, cooking delicious dishes with the products of the farm.

for information, contact: info@gigliocooking.com

Tuesday, April 21, 2015

What Claudia Says About GiglioCooking

SAY “SI” TO FLORENCE – WINE AND FOOD


http://adagiotravel.com/blog/say-si-to-florence-wine-and-food/


I’ve found her. She’s right around the corner from my new favorite wine shop. Marcella is my answer to the search for a maestra di cucina right in Florence. In an intimate setting. Away from the crowds. Marcella was born on the tiny Tuscan isle of Giglio, off the Silver Coast in the southernmost corner of Tuscany. She has all the right “degrees”, ran a renowned restaurant on her island for 12 years, and successfully taught cooking at the Hospitality Institute in Florence. A few years back she started her own venture, the culmination of 25 years of experience.
Her offerings are so vast it’s hard to summarize, so I’ll cherry pick. Think: a course called “Italian Cuisine in Time and Space”, in which students analyze and adapt ancient recipes to the current season and modern tastes. Dishes like fuchsia gnocchi and burrata salad and “Tuscany meets Maine” (Lobster with Blueberries). Marcella also offers theme-based seasonal courses. 

She has an intense appreciation for raw ingredients, and a wonderful fantasy in the planning of her cooking courses. Marcella offers many different class formats, running from 3 hours to several days. Of particular interest is her culinary sojourn back to her island of Giglio, where you’ll meet many of her friends and truly see raw ingredients at their source.
QUIZ: What is the giglio? Giglio means “lily” in Italian and is the symbol of Florence. But it also derives from the Greek word aegilion, meaning “goat”. The name of Marcella’s native island derives from the herds of wild goats that once thrived there. She loves the link this symbol provides between her current and native homes.

Marcella and I had one of those “Six Degrees of Separation” moments right at the end of our meeting. Descending the stairs of her chic little loft/kitchen, I glanced at an article (one of many) on her wall. It talked about a woman in my hometown of Charlotte, N.C. who was a huge fan of Marcella’s and who had invited her several times into her own Charlotte kitchen to share her marvelous culinary knowledge with friends. The world is indeed piccolo.


THANK YOU CLAUDIA! 

Saturday, April 18, 2015

In Cerca di Asparagi Selvatici


In realtà non si devono cercare: gli asparagi vanno visti.


Non bisogna andare a smuovere i cespugli: basta girarci intorno.


Si cambia l'angolo di visuale ed ecco che l'asparago appare. 

E' un po' come fare uno di quei giochi sui giornaletti di enigmistica: trovare una figura nascosta all'interno di un disegno. La figura è lì, davanti ai nostri occhi, eppure non la vediamo. Appena viene scoperta, ci chiediamo come fosse stato possibile non averla vista prima. 

Per me la scampagnata sulle colline di Cortona ieri mattina è stata terapeutica: oltre all'esercizio fisico, c'è stato un esercizio mentale. 
Io mi conosco per non vedere le cose di fronte a me, per non accorgermi dell'evidenza. 
Certo con una sola lezione non ho imparato, ma ho cominciato a capire che forse talvolta non bisogna muoversi, ma solo far muovere il cervello. 

Max lo sa bene. Infatti, se quello sotto è stato il mio raccolto...


.... quello di Max, che è abituatissimo e capacissimo di vedere le cose che sono evidenti, è stato questo:


Forse io ero troppo occupata a fotografare anemoni....



... e questi "pon pon violetti" che non avevo mai visto prima:



Però poi, a casa, la pasta con gli asparagi l'ho cucinata io.

Wednesday, April 15, 2015

FATAL ATTRACTION






VISUALLY MESMERIZING


+




MENTALLY INTRIGUING


=




HYPNOTIC


Kitty and Sarah came to GiglioCooking to understand the secrets of gelato.



The ice cream workshop had some moments of complete "focusing": whisking, mixing.....




measuring, taking temperature, tempering.....


...under the guide of Chef Giovanni Stecca,....


...gradually going toward the .....



.....the final capturing.

Kitty and Sarah, thank you for your interest and your kindness. We hope to work with you again!




Tuesday, April 14, 2015

Monthly Course in July


The Monthly course Italian Cuisine Through Time & Space 

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

is starting on June 29th with this schedule:



Monday June 29 - 9 :30 am - 01:00 pm - Lesson 1
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 .

Tuesday June 30th - 9 :30 am - 01:00 pm - Lesson 2
Basic Preparations The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation

Wednesday July 1st- 9 :30 am - 01:00 pm - Lesson 3
Meat 1 : traditional searing and roasting and low cooking. Traditional low cooking and modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.

Thursday July 2nd- 9 :30 am - 01:00 pm - Lesson 4
Pasta 2 : Stuffed Pasta. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine.

Friday July 3rd - 2 :00 pm - 05:30 pm - Lesson 5
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.

Monday 6th - 9 :30 am - 01:00 pm - Lesson 6
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; Soy lecithin pasta

Tuesday 7th- 9 :30 am - 01:00 pm - Lesson 7
Vegetable 1 : the vegetables on the Italian table. Seasonality and nutritional value.
Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb; Minestrone.; delicate lentils soup.

Wednesday 8th - 9 :30 am - 01:00 pm - Lesson 8
Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.

Thursday 9th - 9 :30 am - 01:00 pm - Lesson 9
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

Friday 10th 9 :30 am - 01:00 pm - Lesson 10
Gnocchi : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.

Monday 13th - 9 :30 am - 01:00 pm - Lesson 11
Dessert 1 : traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey

Tuesday 14th- 9 :30 am - 01:00 pm - Lesson 12
Vegetables 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.
Wednesday 15th- 9 :30 am - 01:00 pm - Lesson 13
Meat 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Salmì and Civet.

Thursday 16th- 9 :30 am - 01:00 pm - Lesson 14
Offals : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

Friday 17th- 9 :30 am - 01:00 pm - Lesson 15
Ice Cream :The technique. Sorbets. Parmigiano ice cream for appetizer
Monday 20th- 9 :30 am - 01:00 pm - Lesson 16
Sweet And Sour Tradition 1 : Caponata, Pork with liquorice.

Tuesday 21st- 2 :00 am - 05:30 pm - Lesson 17
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.

Wednesday 22nd- 9 :30 am - 01:00 pm - Lesson 18
Dessert 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.

Thursday 23rd- 9 :30 am - 01:00 pm - Lesson 19
Sweet And Sour Tradition 2: Renaissance duck in orange sauce with variations
stuffed pigeon; Guinea fowl with grapes. Sarde in saor.

Friday 24th- 9 :30 am - 01:00 pm - Lesson 20
Finger Food
Class open to students’ ideas and requests.


At the end of every class, students and teacher will taste preparations, analysing procedures, flavours, Italian sense of taste.
LASTING TIME:
The full four weeks program includes:
20 lessons, from Monday to Friday, on a monthly base, according to the calendar below.
Each lesson starts at 09:30 am and finish at 13:00 pm.
The cost is 2400 euros . It includes: the full course ITALIAN CUISINE ACROSS TIME AND SPACE; hat, apron with the logo of the school; the exclusive book; the food used in the kitchen.

contact: info@gigliocooking.com

Family at .. Work!


Katherine and Hannah making Tiramisù


Hannah plating the Octopus Salad


Katherine showing proudly her molded presentation


Chris, Hannah, Clara, Marcella, Katherine and the Table set up with the food


Katherine separating eggs

This joyful family came to GiglioCooking mainly for two topics: being able to make a tender octopus and a real Tiramisù.  Certainly they found what they were looking for, but , what they found  has been also an unexpected afternoon of smiles, laughts, sharing, happy approach to tools and foods. 

THANK TO YOU ALL, DEAR CLARA & CHRIS, HANNAH AND KATHY! I HOPE TO COOK WITH YOU AGAIN!



OCTOPUS SALAD


Ingredients:

1 octopus
olive oil
chopped parsley
chopped garlic
salt
lemon juice (optional)
ground chili pepper (optional)
finely sliced white celery (optional)

Eviscerate the octopus turning the head. Take off the eyes and the mouth.
Bring to boil a pot of water, salt. Toss inside the whole octopus and cook 25-35 minutes, depending on size. Check it by piercing with a fork at the base of the tentacles.
As tender, turn off the heat, but leave the octopus inside the cooking water until cold.
Drain, cut in little pieces. Drizzle with olive oil, spread chopped parsley and garlic. Optionally add slices of celery or lemon juice or chili pepper. Serve as appetizer.



Monday, April 13, 2015

Weekly Course TUSCANS AT TABLE Starting on May 18, 2015



Program: 5 cooking lessons at Il Giglio School in Florence
Monday – Friday02,30 – 05:30 pm


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.

Syllabus :
Monday the 18th :  Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Tuesday the 19th: Meat and poultry: Quails(or other available bird, depending on season) with juniper berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust
Wednesday the 20th: Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
Thursday the 21st: Dessert day (the desserts vary depending on season): Cremè brulee of Tuscan Pecorino ;Fresh fruit tart; Cantuccini alle mandorle
Friday the 22nd: a complete Tuscan Menu 

contact: info@gigliocooking.com

I'm Sure, When We 'll Go to Heaven........




.......God will want us to cook some of this soup for HIM.




You'd better know how to make it!


MINESTRA DI FARRO
FARRO SOUP

Ingredients for 6:
1 onion, 1 celery stalk, 1 carrot, finely chopped
50 gr ( 1 ½ Oz) Pancetta, finely chopped
2 garlic  cloves
2 sage leaves
15 gr ( ½  oz ) tomato paste
300 gr ( 10 oz ) Borlotti beans
200 gr ( ½ pound ) farro
40 gr ( 1 ½  oz ) extra virgin olive oil
salt
fresh ground pepper
extra virgin olive oil for garnish

Soak beans in cold water overnight, then drain them.
Place them in plenty of water and cook on low heat with 1 garlic clove and 1 sage leaf. Add salt at the end of cooking time. Puree half of beans, reserving  their water.
Mince the remaining garlic clove and sage leaf.
Saute’ the chopped vegetables and Pancetta in 40 gr of extra virgin olive oil for about 10 minutes on low heat (with the lid);  add the chopped garlic and sage sage and tomato paste and cook for 5 more minutes.
Add the whole beans and the pureed beans with about 1 litre (4 cups) of their water. If the beans water is not enough, add hot clean water.
Bring to a boil and after few minutes add the farro, previously rinsed and drained.. Simmer for about half hour, adding boiling water as needed.
Let sit approximately 15 minutes before serving  the farro soup.

Serve sprinkled with extra virgin olive oil and freshly ground pepper.




Magic Mike Watcson is a judge of BBQ (barbeque) in Charlotte, North Carolina. 
He came to GiglioCooking some years ago to take a weekly course.
He was back last week, to learn how to cook what he defines "the best thing I have ever eaten". 
In this photo, out of focus, he is checking the quails which are fired ("fuoco" in Italian) with  alchool. 

Magic Mike: 
I will be waiting for your third cooking course at GiglioCooking! Thank you for your fidelity, for the lovely conversation and for the funny stories you told me!






Friday, April 10, 2015

What Lovers are...





























LUMP AVOIDERS



RULE BREAKERS



POTATO CRUSHERS

Dear Laura & Dan, Thank You for cooking with me today. 
You are Great!