Sunday, May 29, 2016

Calendar of June: Second Week

Second week of june

MON 6th
TUE 7th
WED 8th
THUR 9th
FRI 10th
SAT 11th
SUN 12th
9,30 -  01:00
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
Vegetable 1
Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb; Minestrone.; delicate lentils soup.
 (this lesson might slide to the afternoon or to Sat 11th)
Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.



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

Gnocchi : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.



10:00 -01:00







11:00 -02:00





Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30







04:00-07:00
)





Sicilian Experiee
Timbale “Norma”; Pork rolls; Cassata Siciliana


06:00-09:00

Linguine limone e zenzero
Acciughe fritte e verdure fritte
Pesche ripiene


Pappa al pomodoro
Polpettone
Zuppa Inglese






Wednesday, May 25, 2016

Calendar May - June: the week between the two months



MON 30th
TUE 31st
WED 1st
THUR 2nd
FRI 3rd
SAT  4th
SUN 5th
9,30 -  01:00
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 .

BASIC PREPARATIONS  The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation

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
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.


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.



10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30







04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)



Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream



06:00-09:00


Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù





06:00-09:00


Minestrone
Olivelle di maiale
Finocchi brasati

Pici con le briciole e le acciughe
Spigola con verdure (carciofi o melanzane in base alla stagione)
Sorbetto di limone










Friday, May 20, 2016

Ultimo Giorno del Corso in Italiano: La Cucina in italia Oggigiorno

E' maggio, alle sei di sera, quando comincia la lezione, è ancora giorno chiaro



E' l'ultima lezione del corso.


I ragazzi ci cimentano negli gnocchi.


Valentina e Valentina, Carolina....


.. e Luca.

Non hanno voglia di finire. Vogliono continuare a cucinare i piatti Italiani.
Hanno aspettato con ansia ogni  martedì e ogni giovedì.
Ma ieri hanno finito, hanno ottenuto il Certificato.


Torneranno, hanno detto.


GRAZIE RAGAZZI
VI  ASPETTO!

URSULA



Student, Traveller, Blogger, Food Lover. 
Her project is to be an Entrepeneur.

She is at GiglioCooking to learn something about the great Italian Food Culture and a also to find the roots of her mother, Lucille, whose parents are Italians.

Ursula is attending cooking classes in different schools, to "have a taste of them" . Her approach to Cuisine in this way will be seen through different perspectives. 
Which is exactly the Italian style: no uniformity. 

I think she's got the "Entrepeneur tooth".

BEST WISHES TO YOU, URSULA
THANK YOU FOR COMING TO GIGLICOOKING!



Thursday, May 19, 2016

THE GREAT GRATER


He grated cheese carefully


and carefully made soft Gnocchi. 



Then he cooked a beef fillet in Chianti Wine, which , I though, must have been his (more) proper capability...

.. because..

Today at GiglioCooking Jack showed some  different talents  ( even he made me laugh), as when he crossed the entrance,  he assertively said ( in Italian):

Hi! Sono Jack. Vengo dal Texas e sono un macellaio!

GRAZIE JACK! 
YOU ARE NOT A GREAT GRATER. 
YOU ARE JUST GREAT!

Wednesday, May 18, 2016

NOTHING


I believe that starting with the questions, observations, perceptions about things by other people it’s a good system of research. Looking for an answer, a solution or simply meditating around an opinion we would have never thought before it’s a the first step for understanding,
The question I want to answer ( or better, I will try to answer, filtering reality through my experiences and feelings) is:
-          What is there to do on your island? –
Of course the island is not “mine” with the meaning that I own it, but just that I was born on it.
The answer is:
-          Nothing. –
Some memory in the back of my brain often reminds me that nothing is better than doing nothing if someone want to do something.

It ‘s because sometimes the Nothing is made by Something. And the Something is not necessarily little. Just it is not visible at the first sight and needs some attention – and time -  to be seen.
The miracle of the sweetness of the sea urchin taste in the middle of the saltiness of the sea; the lines of the vines climbing from the granite rocks up to the hill; the faces carved by sun; the unbelievable crystal clear water reflecting the sun light with  a wide range of brilliant colours and of which soon someone would realize cannot do without – as soon people will realize how much the transparency is fundamental in life: this is part of the Something you would start to see behind the curtains of the Nothing just after the first steps on the island.

-          Any discoteque…? –
-          Any  attractions park…? -
Yes and no.
No if someone has got a standardized idea of fun: there are no Shopping Centres with  air conditioning shot out from powerful machines.

The idea here is the least standard: create your own fun. 



As well as people has been able to elaborate their own Modus Vivendi – way of life – on the island: creating their own economy based on particular techniques of cultivations,
fishing, breeding and developing their own customs and cooking; fighting, throughout the centuries,  against pirate invaders as well as against the daily problems generated by an isolated life; finding, among the personal controversies, a common solidarity to protect themselves against bad weather and enemies; children inventing their fun games without toys; gathering in someone’s cellar for a dinner soaked with their own wine and cheered  by invented poems in a rhyme  and songs;
 getting lost in the softness of a white beach; rolling in the sand like a candy in the sugar....

 meeting the most ancient disco of the world: it has been existing since before the invention of the records.


It takes time to see the “at the first time Invisible”  for multiple reasons; not least that it takes time to enter the circle of the islanders and gain their confidence. Nowadays, being able to see the secular culture is even more invisible as it covered by a layer of modern life: fast boats – rather than veil vessels - , cars – rather than donkeys -, cell phones –
 rather than hours of walking -, micro wave ovens – rather than healthy fish grilled directly on the beach -, computers are here exactly as anywhere else.

Although all this nothing, most of the people who have had the fortune to land upon this rock with the hope to find nothing, go away  with hidden tears wetting their cheecks and the new awareness to have had the most fun in their life: unforgettable foods, wine made by the Gods, songs like moving ballads, liberating laughs and lost words.

But, above all, with the newer awareness of feeling lighter, emptier and with the relief of being able to get rid of the imposed, commercial nothing to find themselves

Monday, May 16, 2016

Calendar of May: Fourth Week



MON 23rd
TUE 24th
WED 25th
THUR 26th
FRI 27th
SAT 28th
SUN 29th
9,30 -  01:00







10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30







04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto


Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00

Garganelli di pasta fresca gamberi e zucchini
Calamari ripieni
Mousse di limone con sciroppo al timo

Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù

Crostini toscani di fegatini
Risotto milanese
ossobuco