Sunday, January 31, 2016

UP ON THE SIBILLINI MOUNTAINS



Between Umbria and Marche regions there is a gap on the Sibillini Mountains. On the top there is a plateau. Part of it has been transformed in a natural park. 




Part of it has saved the typical agricultural tradition.



Farners stop along the road to sell their produce.



Red potatoes, onions....



..... their special Farro, the Farro of Colfiorito. Max and I bought some. 
This morning I made this:






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.



BUON APPETITO!


Monday, January 25, 2016

Blurred Lines


http://www.azlyrics.com/lyrics/robinthicke/blurredlines.html

"Blurred Lines"
(feat. T.I. & Pharrell Williams)

[Intro - Pharrell & Robin Thicke:]
Everybody get up, WOO!
Everybody get up, WOO!
Hey, hey, hey
Hey, hey, hey
WOO!
Hey, hey, hey
WOO!

[Verse 1 - Robin Thicke:]
If you can't hear what I'm trying to say
If you can't read from the same page
Maybe I'm going deaf
Maybe I'm going blind
Maybe I'm out of my mind
[Pharrell:] Everybody get up

[Bridge - Robin Thicke:]
Ok, now he was close
Tried to domesticate you
But you're an animal
Baby, it's in your nature
Just let me liberate you
You don't need no papers
That man is not your maker
And that's why I'm gon' take a

[Hook - Robin Thicke:]
Good girl
I know you want it
I know you want it
I know you want it
You're a good girl
Can't let it get past me
You're far from plastic
Talk about getting blasted
I hate these blurred lines
I know you want it
I know you want it
I know you want it
But you're a good girl
The way you grab me
Must wanna get nasty
Go ahead, get at me
[Pharrell:] Everybody get up

[Verse 2 - Robin Thicke:]
What do they make dreams for
When you got them jeans on
What do we need steam for
You the hottest bitch in this place
I feel so lucky,
Hey, hey, hey
You wanna hug me
Hey, hey, hey
What rhymes with hug me?
Hey, hey, hey
Hey!

[Bridge]

[Hook]

[Verse 3 - T.I.:]
Hustle Gang Homie
One thing I ask of you
Lemme be the one you back that ass up to
From Malibu to Paris boo
Had a bitch, but she ain't bad as you
So, hit me up when you pass through
I'll give you something big enough to tear your ass in two
Swag on 'em even when you dress casual
I mean, it's almost unbearable
In a hundred years not dare would I
Pull a Pharcyde, let you pass me by
Nothin' like your last guy, he too square for you
He don't smack that ass and pull your hair like that
So I'm just watching and waitin'
For you to salute the true big pimpin'
Not many women can refuse this pimping
I'm a nice guy, but don't get confused, this pimpin'

[Breakdown - Robin Thicke:]
Shake your rump
Get down, get up-a
Do it like it hurt, like it hurt
What you don't like work
Hey!

[Verse 4 - Robin Thicke:]
Baby, can you breathe
I got this from Jamaica
It always works for me
Dakota to Decatur
No more pretending
Cause now you're winning
Here's our beginning
I always wanted a

[Hook - Robin Thicke]

[Outro - Pharrell & Robin Thicke:]
Everybody get up, WOO!
Everybody get up
Hey, hey, hey
Hey, hey, hey
Hey, hey, hey

From the USA TODAY, some years ago

http://traveltips.usatoday.com/italian-cooking-schools-tuscany-1914.html



Giglio Cooking

Located on the riverfront in Florence's historic central core, the Giglio Cooking school offers weekly, monthly and three-month-long training in Tuscan and Italian food production. Besides classes at the main campus, which are comprised of four to six students, special courses located in the countryside and the coast offer hands on training in local specialties like goat-cheese making and olive-oil pressing. Combination cooking and Italian language or Italian wine courses run throughout the year and the school will personalize a tailored program to suit your desires.
Gigliio Cooking
Via del Ghirlandaio n° 6 B
Firenze, Tuscany
Italy 50121
011 (+39) 3485 115525
gigliocooking.com

YOU SPIN ME ROUND

https://www.youtube.com/watch?v=PGNiXGX2nLU

If I, I get to know your name
Well if I, could trace your private number, baby
All I know is that to me
You look like you're lots of fun
Open up your lovin' arms
I want some, want some
I set my sights on you (and no one else will do)
And I, I've got to have my way now, baby
All I know is that to me
You look like you're having fun
Open up your lovin' arms
Watch out here I come
You spin me right round, baby
Right round like a record, baby
Right round round round
You spin me right round, baby
Right round like a record, baby
Right round round round
I got to be your friend now, baby
And I would like to move in just a little bit closer
All I know is that to me
You look like you're lots of fun
Open up your lovin' arms
Watch out, here I come
You spin me right round, baby
Right round like a record, baby
Right round round round
You spin me right round, baby
Right round like a record, baby
Right round round round
I want your love
I want your love
All I know is that to me
You look like you're lots of fun
Open up your lovin' arms
Watch out, here I come
You spin me right round, baby
Right round like a record, baby
Right round round round
You spin me right round, baby
Right round like a record, baby
Right round round round
You spin me right round, baby
Right round like a record, baby
Right round round round
You spin me right round, baby
Right round like a record, baby
Right round round round
You spin me right round, baby
Right round like a record, baby
Right round round round
You spin me right round, baby
Right round like a record, baby
Right round round round

WHAT GOES AROUND COMES AROUND


https://www.youtube.com/watch?v=nqpyWu6M6PY


Hey girl, is he everything you wanted in a man?
You know I gave you the world
You had me in the palm of your hand
So why your love went away
I just can't seem to understand
Thought it was me and you babe
Me and you until the end
But I guess I was wrong

Don't want to think about it
Don't want to talk about it
I'm just so sick about it
Can't believe it's ending this way
Just so confused about it
Feeling the blues about it
I just can't do without ya
Tell me is this fair?

Is this the way it's really going down?
Is this how we say goodbye?
Should've known better when you came around
That you were gonna make me cry
It's breaking my heart to watch you run around
'Cause I know that you're living a lie
That's okay baby 'cause in time you will find...

What goes around, goes around, goes around
Comes all the way back around
What goes around, goes around, goes around
Comes all the way back around
What goes around, goes around, goes around
Comes all the way back around
What goes around, goes around, goes around
Comes all the way back around

Now girl, I remember everything that you claimed
You said that you were moving on now
And maybe I should do the same
Funny thing about that is
I was ready to give you my name
Thought it was me and you, babe
And now, it's all just a shame
And I guess I was wrong

Don't want to think about it
Don't want to talk about it
I'm just so sick about it
Can't believe it's ending this way
Just so confused about it
Feeling the blues about it
I just can't do without ya
Can you tell me is this fair?

Is this the way it's really going down?
Is this how we say goodbye?
Should've known better when you came around (should've known better that you were gonna make me cry)
That you were going to make me cry
Now it's breaking my heart to watch you run around
'Cause I know that you're living a lie
That's okay baby 'cause in time you will find

What goes around, goes around, goes around
Comes all the way back around
What goes around, goes around, goes around
Comes all the way back around
What goes around, goes around, goes around
Comes all the way back around
What goes around, goes around, goes around
Comes all the way back around

What goes around comes around
Yeah
What goes around comes around
You should know that
What goes around comes around
Yeah
What goes around comes around
You should know that

Don't want to think about it (no)
Don't want to talk about it
I'm just so sick about it
Can't believe it's ending this way
Just so confused about it
Feeling the blues about it (yeah)
I just can't do without ya
Tell me is this fair?

Is this the way it's really going down?
Is this how we say goodbye?
Should've known better when you came around (should've known better that you were gonna make me cry)
That you were going to make me cry
Now it's breaking my heart to watch you run around
'Cause I know that you're living a lie
But that's okay baby 'cause in time you will find

What goes around, goes around, goes around
Comes all the way back around
What goes around, goes around, goes around
Comes all the way back around
What goes around, goes around, goes around
Comes all the way back around
What goes around, goes around, goes around
Comes all the way back around

[Comes Around interlude:]

Let me paint this picture for you, baby

You spend your nights alone
And he never comes home
And every time you call him
All you get's a busy tone
I heard you found out
That he's doing to you
What you did to me
Ain't that the way it goes

When you cheated girl
My heart bleeded girl
So it goes without saying that you left me feeling hurt
Just a classic case
A scenario
Tale as old as time
Girl you got what you deserved

And now you want somebody
To cure the lonely nights
You wish you had somebody
That could come and make it right

But girl I ain't somebody with a lot of sympathy
You'll see

(What goes around comes back around)
I thought I told ya, hey
(What goes around comes back around)
I thought I told ya, hey
(What goes around comes back around)
I thought I told ya, hey
(What goes around comes back around)
I thought I told ya, hey

[laughs]
See?
You should've listened to me, baby
Yeah, yeah, yeah, yeah
Because
(What goes around comes back around)
[laughs]

Saturday, January 23, 2016

CRAZY STARTING



When I was young I wanted to be a journalist as an adult. I had been, romantically,  figuring myself sending reports from far lands, facing dangers, avoiding bullets and having troubles and adventures. Then life drove me through other roads: I found a job as employe when I was 19, just at the return from a three months trip in England to improve my English skills.
I applied at University to study Foreigner Languages, but i have never attended  a class. I tried again some years later signing at the Superior School of Journalism: same end. I had to do boring paper and telephone work and I have been doing it for 8 years. Then my husband and I decided to open a restaurant. You can well understand that I had to forget my willing of writing professionally.
But life starts again every single morning. You never know what there is round the corner.
Here I am writing. Writing professionally, I mean, because, as people who write well know, writing is a primary need, as I have been doing it every day, almost the same way I sleep or eat every day.
What took – and is taking me – to see my young desire to come true is….food.
The very day that changed my life one more time was exactly May 15th, 2004. A crazy day, at a crazy feast, with a crazy companion and a myself, suddenly (and maybe for ever) got crazy.
Imagine the heart of Italy, in Umbria, a hilly country side pointed with several medieval castles.
Imagine the soft, almost mystic atmosphere, with silence, birds sound, green trees, churches and, at noon, magic ring from bell towers.
Imagine something that breaks, I’d say, kinks the usual peace. Beating drums, shouting voices, flying flags thrown by banners in colourful renaissance uniforms. Imagine the whole population of a town running down the streets, like a flooding river, filling them completely without a bubble of air between the crowd and the edges of the narrow alleys.
That was what I saw behind one of the last corners of my life, that was actually the angle of a stout grey wall of an ancient house in Gubbio: a river of humanity running the crazy race.
My good companion of adventures – in reality the one who convinced me , not with great effort, but just with her graceful and the same time naughty smile, to go there – was Lauren Cranford. Not enough words to explain our friendship, based on lovely smiles, respect, estimation and a bit of crazy-ness.
We were terrified, stuck flat at the wall, while the crazy river was running half inch from our noses.
Maybe it was destiny that my professional writer career had to be started with something dangerous, like in my dreams of young girl.
The people in Gubbio were celebrating their patron, Saint Ubaldo, whose mummy lays in the sanctuary on top of the hill facing the old town. The race is not a real competition and it is known as the Race of the Candles. The Candles are not made of wax, but they are three gigantic wooden columns, as tall as the houses. On the top there are the statues of three saints, Ubaldo, Giorgio, Antonio, representing medieval guilds. The huge candles are lifted on platforms: the ceremony of their lifting has a big emotional impact on the people of Gubbio. Then the platforms are carried on the shoulders of teams of strong boys, called Ceraioli. What they have to do is to run the Crazy Race with the Candles on theirs shoulders, making a few stops to allow the change of the bearers. All the people run behind their saint, along slopes going up and down, while the Candles lean dangerously on a side, or forward down, on the crowd. The big deal is to be able to reach the platform and just touch the Candle. Old and young people, men and women: all try to get to their Candle and would cry as they do it.
All this happens late in the afternoon, until the long running  tail reaches the sanctuary.
It is the Festival of Crazy-ness, the real celebration that takes place in Gubbio every year. Like a sort of common purification: when you run like crazy, you forget all the bad things of your life, clarify your mind, wash off worries, - at least for the lasting time of the race -. Within that short segment of time you feel free.
Wasn’t that the perfect point to start from?
I did not run, but I was touched by a good crazy-ness that made me to see my actual problems much smaller and to become more optimist about the future.

Although the deepest aim of the feast is a social purification, rather than the glorification of a Christian saint, however this festival is sanctified with a profusion of food.
Which kind of food?
Something that would sounds a little crazy, too: sea food and fish.
That it would not be strange if Gubbio, in the middle of Italy, that is the heart of Italy, would not lay in a territory locked to the sea. The sea water is not visible, even with a binocular.
The reason is fasting: May 15th is the anniversary of saint Ubaldo’s death.
Since the meat was abolished for fasting times, to justify the lack of it during winter and convince poor people that was God’s willing, the medieval monks inside the cloisters had the smart idea to start fish farming in pools built with this purpose. Fish was not meat in their opinion. So they were allowed by the Mother Church to have fish also in fasting times.
The anniversary of a death is fasting time. Thus, fish!
The most available kind of fish in such a far place was salted cod. Of which Italy boasts the most number of recipes and is the biggest consumer in the world.
Here they are a recipe with cod with which you would delight your guests. And believe me: good salted cod is not that much  “fishy” .




SALTED COD FISH WITH TOMATOES AND PRUNES


Ingredients for 4- 5 people:

800 gr (2 Lb) salted cod fish
800 gr (2 lb) canned tomatoes
extra virgin olive oil
garlic and onion, minced
¼ glass vinegar
100 gr ( 3 oz) raisin and dried prunes
salt

Soak the cod fish since the day before, changing water often. Cut it in big chunks and take off the bigger bones.
Make a "soffritto" with the olive oil, minced garlic and onion. Add the pureed canned tomatoes, a tiny pinch of salt, hot chili pepper. Cook a few minutes before adding the fish and the raisins and prunes  previously softened in warm water and squeezed. Put a lid on and continue the cooking on low heat for 15 minutes, stirring with care occasionally. Pour in the vinegar and let it to evaporate on higher heat and without the lid.

Serve hot with toasted bread or slices of polenta.



Friday, January 22, 2016

Effequ on Twitter

https://twitter.com/effequ/status/678169169716613120?t=1&cn=bWVudGlvbg%3D%3D&sig=c9e8a94f9e40c8d6e4e955d195e467af3ca14580&al=1&refsrc=email&iid=d77de77d313145678d48d78fcf976351&autoactions=1450523104&uid=87948573&nid=4+1489

A DECORATED (AND DELICIOUS) ROLL


The first step is to make the decorated Biscuit;


the second step is to line the Biscuit inside a special cylinder;


the third step is to place inside it another tube full of hazelnut semifreddo..


.. surrounded by choccolate semifreddo.



Learning how to make is easier than you think, if you learn it with us!

info@gigliocooking.com

QUESTA E' LA PRIMA FACCIA CHE FA ANTONELLA....


...QUANDO UN PIATTO LE E' RIUSCITO DAVVERO BENE.




DOPO I PRIMI COMMENTI ALTRUI, COMINCIA A RILASSARSI.


POI FINALMENTE SORRIDE..

Wednesday, January 20, 2016

SMILE!



The first time I saw Lauren Cranford the immediate desire that took my mind was:
- I want to have that smile. -
So, I did not think “ I wish I had that smile” . I just thought “I want it”.
I know now that it was a good thought.
Lauren’s smile was simply real. I am sure you know what I mean: too often we see faky smiles. But Lauren’s was not, because everything on her face was smiling, nose included. I’d say that even her body was smiling through her gestures and her clothes too: light, colourful but always simple.
She had, and still has, the smile number three coming up from the inside of her heart and opening on her lips, demostrating pure joy for the wonderful things of the daily life. Do not miserunderstand me: being grateful for the nice things means also to be conscius of the miserability that upsets the world.
I understand now why people used to reproach me saying “you never smile”, although I was sure i was smiling all the time. It was beacuse I had got only the smile number one on the surface of my mouth.
The smile number one is the convenience smile people have got to do when in front of the others, in public places, in job places, at school etcetera etcetera. People wear it just in the same way they wear an heavy coat when cold. Of course this does not mean they are really happy. Even, unfortunately, often they are not happy at all.
By the time I met Lauren I was 80% unhappy. Like if all the miserability of the world was on my own shoulders. The 20% left made me able to wear on a smile and just a little aware of the luck in my life. But it was clear to anyone with a bit of soul that mine was just a  20% smiling smile.
Since then I have done some progress. I am almost sure to have got the smile number two.
People meet me and say: - Wow! You are in a gorgeous shape! Did you loose weigh?-
I wish to loose weigh: actually I can use my job as a valid excuse to eat and I have gained some pounds. But the trip I have started toward the most dangerous of the lands, which is just our own “inside”, has began to give good fruits. My smile is larger now, and heavier too. So the new ratio created between my weigh and my smile sees the smile winner on the weigh. I have a larger body, but an even larger smile. That is why people see me thinner.
People also have stopped to reproach me with the fact that I never smile. I do it better.
I’m exercising right now, observing Lauren’s rules as host in her home.
I am sure I will get soon to the smile number three.


These recipes are no good to loose weigh, but extremely good to smile. Make them small, so your sense of guilty would be smaller too.


                                                         SORRISI DI FORMAGGIO

Ingredients:
120 gr ( 4 Oz) grated Parmigiano Reggiano cheese
120 gr ( 4 Oz) Mascarpone cheese
70 gr ( 2.5 Oz ) pulverized almonds
Fresh ground black pepper
Salt
Poppy seeds


Mix the two cheeses in a bowl and refrigerate for half hour.
Mix together pulverized almonds, a pinch of fine salt, a pinch of fresh ground black pepper and half teas spoon of poppy seeds.
Shape little cylinders, 2 inches long, with the cheese mixture and roll them into the almond mixture. Bend in the form of a smile.
Keep in the refrigerator 2 hours before serving.





SORRISI DI BABA’


For the babà pastry:
500 gr. ( a little more than 1 lb) Pastry flour
150 gr. ( 5 Oz)  Butter
75 gr. ( 2.5 Oz) Sugar
50 gr. Brewer’s yeast or 6 envelopes dry yeast
12 eggs
Vanilla

Mix together the flour, softened butter, yeast, 6 eggs and vanilla. When well blended, add the remaining eggs, 2 at a time. Let rise for 20 minutes.
Butter and flour little round moulds, the size of a big walnut, being aware to fill them no more than half. Let the little pastries to rise again until they get the brim of the mould. Put in the oven and bake at 180° for 10-15 minutes. Cool and un-mould.

For the syrup:
500 gr. (a little more than 1 lb) Sugar
250 gr. ( 1 cup) Water
250 ml ( 1 cup ) Rhum

Put the water and sugar in a pot and bring to a boil. Add the Rhum and turn off the heat.

For the pastry cream:
10 egg yolks
150 gr ( 5 Oz) sugar
50 gr (2,5 Oz) flour
1,2 Lt ( 5 cups) milk
Vanilla drops
50 gr (2.5 Oz) bitter cocoa powder

Mix together the sugar, flour and sifted cocoa.
Beat the egg yolks with the mixture until foamy.
Heat the milk with a few vanilla drops.
Temper the egg mixture with a few spoons of hot milk, stirring well at the same time. Then pour the batter into the milk pot, without stopping to stir.
Put the pot back on low heat and cook at low temperature until it starts to simmer.
Take off from heat and let it cool down.

Assembling:

Make a large and deep “smile” cut on the surface of each pastry.
Put all the little pastries in a large bowl and pour the Rhum syrup upon, so that they  soak .
Fill the smile cuts with chocolate custard.
Serve the “smiles” inside paper fancy containers.








A NEST WITH THE AGRETTI





Welcome back, Agretti!
At first sight they remind the chives. Then their thicker consistency, the reddish color of the root suggest that we have something else in front of us. Agretti are not so common, they can be found only in this season. Nowadays, sick of so many usual foods, we, tired consumers, like to go to the market just to see if there something we do not know. Agretti is one of these rare delicacies. This particular veggie takes different names: Barba di Frate, Barba del Negus ( Beard of monk, Beard of Negus, Negus grass), Lischi.
Rich of sodium, the Agretti have a weakly acid taste and leave a slightly astringent sensation in the mouth.
Elegant both in shape and flavor, they match well with a well balanced sour-oily condiments. In order to maintain their unique texture – thick and pleasant at the byte – it is enough to boil them in salted water for three minutes. The best is to steam them.







Ingredients for 4:


600 gr Agretti
12 quail eggs
80 gr fish roe
60 gr extra virgin olive oil
The juice of ½ lemon
Salt and pepper
Coarse salt for the water



Clean the Agretti cutting off the root. Rinse them carefully.
Bring to boil a pot of water. Salt it with 10 gr coarse salt. Bring to boil another (smaller) pot of water.
While waiting, prepare a vinaigrette whisking olive oil, lemon juice, salt and pepper. Slice the fish roe.
Cook the Agretti in the boiling water for 3 minutes and drain ( at this point you can optionally immerse the Agretti in iced cold water to stop the cooking. I don’t, as I like this dish still lukewarm). At the same time, immerse the quail eggs into the smaller pot with a holed spoon, so that they do not break in the impact. Cook them for three minutes: the white part will be completely coagulated and the yolk will be still soft. Take the eggs off and put in cold water.
Make four nests with the Agretti: big fork and big spoon would be useful. Place three quail eggs on top, distribute the slices of fish roe and dress with the vinaigrette.
This is a simple warm salad, but the details in preparation are what makes the difference: a longer cooking of the Agretti would change their color and texture; a hard-boiled quail egg would loose its velvety flavor. Also the wine to pair is very important: it must be brilliant enough to stand the acid idea of the vinaigrette and not strong enough to not cover the delicacy of all these tastes. My first choice goes to Gavi de’ Gavi. This wine, “cortese” both for the name of the grapes and its own characteristic – “cortese” means gentle - , balances the fatness of the fish roe and the light sourness of the lemon vinaigrette. Nice pairing surprises would come also with wines like Lugana di Lombardia and with La Favorita delle Langhe.
If you chose the sparking version of the Gavi de’ Gavi, due to the presence of fish roe and eggs, this easy appetizer would be a perfect aphrodisiac….


Enjoy!

RECIPE + TALE. From The Florentine, by Marcella Ansaldo

http://www.theflorentine.net/authors/author-view.asp?authorId=286

INTERVENTO MEETUP

Non potrò esserci. Peccato.

Oggi l'Italia, ancora, nonostante ci dicano che siamo fuori dalla crisi e che il nostro è un grande Paese, non ha altro da offrire se non ... se stessa. Il nostro paesaggio, la nostra cultura il nostro cibo. Insomma: possiamo sopravvivere offrendo turismo.
E' ciò su cui dovremmo insistere anche e soprattutto nelle nostre zone.

Di turismo ce n'è di tanti tipi.

Non sono un'esperta, ma giro un po'... quello che vedo è quello che possono vedere tutti, il modo di viaggiare e fare turismo è cambiato e questo lo vediamo e lo sappiamo tutti da tanti anni. 
Quindi, se un luogo viene visitato meno di altri,  certamente "la colpa" è in parte di chi "offre turismo"(un piccolo esame di coscienza bisognerebbe farlo e rimediare), in parte la colpa è di questo grande cambiamento che è avvenuto.
Quindi dobbiamo chiederci: che cosa fa spostare la gente?
Che cosa fa preferire una meta piuttosto che un'altra?

Oggi la mancanza di disponibilità  economica e la fretta delle nostre vite fa sì che noi prediligiamo mete che possano offrire "di tutto di più": divertimento, ambiente naturale, organizzazione, coordinamento dell'accoglienza, infrastrutture, cibo buono e anche qualcosina in più. Quel qualcosina in più ha spesso a che vedere con l'unire l'utile al dilettevole.

Scusate se adesso faccio l'esempio della città dove vivo, Firenze. E' pleonastico dire che Firenze e Giglio hanno poco in comune, soprattutto  per quel che riguarda l' offerta di "qualsiasi cosa".
Comunque voglio insistere. A Firenze ci sono circa 100.000 studenti.  Vengono qua perché Firenze è Firenze, senza stare a perdere tempo in aggettivi: la sera trovano il locale giusto, nel pomeriggio ci scappa il museo e la mattina la scuola.  Vengono a Firenze perché possono fare un'esperienza unica, immergersi in una realtà diversa da quella in cui hanno vissuto e mettere un primo mattone alla loro vita futura. Uniscono l'utile al dilettevole. Firenze campa anche sugli studenti.

Ci sono luoghi piccolissimi in Italia, sconosciuti fino a poco tempo fa, divenuti meta di persone da tutto il mondo.

Guardate questi siti:
http://www.rondine.org/it/
http://www.unisg.it/

Al Giglio si fanno già molte cose bellissime: da Marina Aldi che da anni fa la guida, ai nuovi bravissimi produttori di vino, alla cooperativa Le Greppe, alle varia associazioni come Banda, Coro, Teatro, Proloco... e scusate se smetto di elencare....

Ciò che manca ancora, dobbiamo fare un ultimo sforzo, anche se qualcosa anche in questo senso è stato fatto, è un po' di cooperazione e anche coordinamento,  cioè qualcosa che leghi tutte queste attività.
Qualcosa che crei un "blocco di attrazione"del Giglio.
Un "blocco" che esalti tutto quello che c'è e che si può fare.
Un "blocco di unione" attraverso cui chiedere sostegno, finanziamenti, aiuti di vario genere alle istituzioni e far sì che li istituzioni lavorino per noi e con noi.

Quale sia stata la mia idea, ormai datata, visto che ha circa 10 anni, lo sanno in molti. Avevo scritto un progetto che era stato preceduto da un sondaggio in cui chiedevo quali fossero i problemi del Giglio e se ci fosse  una soluzione.
Il problema più "gettonato" era stato l'abbandono, la solitudine.

Il Giglio dovrebbe essere vissuto anche in inverno.

Certo a questo punto ho poche frecce al mio arco, dal momento che dopo 15 anni trascorsi al Giglio (dove ero rientrata nel 1985), poi  ne sono ripartita e da 15 anni vivo fuori. Immagino che molti Gigliesi residenti non mi giudichino in diritto di parlare.

Devo dire che mi sono anche demoralizzata e ricreduta circa l'attuazione di quello che era il mio progetto, cioè l'istituzione di un polo scolastico e universitario multidisciplinare per studenti italiani e stranieri. Perché è difficile. Manca tutto A cominciare dalle infrastrutture, a cominciare da come si arriva al Giglio.
Ma tutto si costruisce. Tutto comincia con un piccolo passo o con la prima pietra.

Ciò che non si crea è la volontà di fare.
Ed è questo che mi ha demoralizzata.

Adesso al Giglio sembra che venga offerta un'altra possibilità: parlare, inventare, chiedere, mettere in atto.


Spero che riusciamo tutti a prendere la palla al balzo.

Tuesday, January 19, 2016

Driving at random in Tuscany....

......... between Arezzo and Siena.

These are the beautiful tiny villages we found on our way,....


SCROFIANO

...each of them with their own history....


FARNETELLA

..., a piece of architecture, which, in many cases,  was the reason they were built there;



RIGOMAGNO


...........each of them with their own gastronomic specialty....



SAN GUSME'

....each of them with a Coffee Bar where to enjoy a hot cup of espresso. 

GiglioCooking will drive you into the the heart of Italy, where Italian life is lived...


Sunday, January 17, 2016

Use of Chocolate in Pastry & Bakery




Since January 2016, a course of new  concept by Giovanni Stecca will take place at GiglioCooking.
The course is composed by sessions on “baking techniques” and “refrigerating techniques”. With methods of risen dough, soft chocolate cakes, ice creams, semifreddi, custards, bavarians.

The course will consider the use of the following BASIC INGREDIENTS:

Cocoa butter
Cocoa Mass
Cocoa powder
White chocolate
Dark chocolate
Cocoa basic paste

Advanced techniques will be taught;

Bavarian thickened with BDC
Emulsion for risen dough
Tempered introduction in the whipped butter
Aromatization   for rise dough
Aromatization with Cocoa basic paste
“Frolla” type ganache
Bigné (choux) with BDC like M.G.
Layering with M.G. BDC + extra virgin olive oil
Decoration with thermic chock
PDS cocoa
“Mirror” Glazing
Cocoa wash

The lessons are divided by topic:

LESSON 1 – The Classic  (Baked cakes)

LESSON 2 – The Classic  (Refrigerated tarts)

LESSON  3 –   The Classic  (Restaurant Dessert )

LESSON 4 – ALTERNATIVE USES

LESSON 5 - RISEN DOUGH

LESSON 6 – ICE CREAM AND  SEMIFREDDI



contact:info@gigliocooking.com