Monday, October 31, 2016

18 Novembre: i segreti della Pasta.

A GiglioCooking, dalle 11:00 alle 14:00


Uso della farina e uso della semola


la pasta ripiena


IL segreto degli gnocchi morbidi



Per informazioni:

info@gigliocooking.com

Sunday, October 30, 2016

The Course BREADS & PIZZA OF ITALY will start on November 10th














Ten lessons with Giovanni Stecca to understand:

  • the flours
  • different rising methods
  • the shapes
  • baking techniques


30 hours, theoretical and hands on

The lessons take place at 6:00 - through 9:00 pm

the schedule:

Thursday the 10th
Friday the 11th
Saturday 12th

Thursday 17th
Friday 18th
Saturday 19th

Thursday 24th
Friday 25th
Saturday 26th
Sunday 27th

For information and reservation, please contact:
info@gigliocooking.com

Friday, October 28, 2016

It's Beautiful to Go Inside the True Things


Photos tell the story better than words:










The result: ROBIOLA DI ROCCAVERANO  produced by
Daniela Pistarino: a  delicate treasure.

Thursday, October 27, 2016

"NATALE AL CIOCCOLATO": Regia di GIOVANNI STECCA


........FUOCO E TEMPERATURA.......


DALL 'INIZIO, TUTTE LE FASI PER..........



CONFEZIONARE UN REGALO CHE SARA' SUBITO APPREZZATO E ............................... IRRESISTIBILMENTE  CONSUMATO.



                                               GIOVANNI STECCA DIRIGERA' I LAVORI

A GiglioCooking, Domenica 13 Novembre, dalle 10:00 alle 13:00.

Costo: 120 euro a persona

Per informazioni e prenotazioni:
info@gigliocooking.com

Wednesday, October 26, 2016

An Over-flight View on Val D' Orcia

Italy is a little never-ending country. I wrote this last April. This is the post

http://gigliocooking.blogspot.it/2016/04/italy-i-never-ending-little-country.html




here  I am sitting on the terrace of a wine shop in Monticchiello, over-seeing the beautiful landscape of the Val d' Orcia toward Pienza. 


here I am on the roof of the tower of Radicofani, over-seeing the Val d' Orcia from the other side.


This is Radicofani, seen from the tower. 

Each small town has its own history and its own foods, as I mentioned in this other post:

http://gigliocooking.blogspot.it/2016/01/driving-at-random-in-tuscany.html


The ancient populations definetely knew what to do, where to build and HOW. In most of the medieval towers there are the so-called "cugni" inserted: stones shaped in triangles. They had ( and still have have) the function to keep the main walls of the building up in case of earthquake. 


That must be why, up here, I feel so comfortable and...safe. 



In Pienza you will be overwelmed by the profusion of cheese. Do not ask for the Best One. The are BEST ALL. 

Calendar: the First Week of November 2016

The First Week of November 2016

MON  Oct 31st
TUE  1st
WED 2nd
THUR 3rd
FRI 4th
SAT 5th
SUN 6th
9,30 -  01:00

Veget 1
Recipes: Classic Melanzane alla Parmigiana Eggplant mousse with chocolate Minestrone

Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.


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

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


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


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

02:30-5:30
: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

Minestrone
Olivelle di maiale
Finocchi brasati






04:00-07:00
Italian Region
Experience
Pasta Making


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
black tagliolini with white cuttle fish
coffee tagliatelle with artichokes
red tagliolini with zucchini and smoked cheese

Persimmon and orange salad
Rice with truffles
Pork leg Maremma style
Rapini
Dessert of cornucopias with radicchio foam

Caciucco, Scampi Con Patate E Tartufi,

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





pastry & bakery open class



Note: The Open Classes can take please with two or more people.


Contact: infor@gigliocooking.com

Thursday, October 20, 2016

Calendar: the Fouth Week of October 2016

The fouth  Week of October

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

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 low cooking and 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





4 – TUSCANY
Minestra di farro
Cinghiale in umido (wild boar)
Zuppa inglese


11:00 -02:00



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


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

02:30-5:30
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 .

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

1 -  SICILY:
Caponata
Pesce spada alla Siciliana –sword fish Sicilian style
Cannoli

2 – VENETO
Cavei de strega – witch’s hair
Baccalà Vicenza style with polenta
Zaleti – corn cookies

3 – CAMPANIA
Pasta with tomato and mozzarella
Fish in crazy water
Babà



04:00-07:00




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
Fish 2 - Preserved Fish
Baccalà
Stoccafisso
Anchovies

Aperitif: Ginger drink
Fried soft shell crabs
Crepes with radicchio
Veal with nuts crust
Mont Blanc

Focaccia Coi Ciccioli, Pappardelle Con La Lepre (Hunting Season)

Crostini toscani di fegatini
Risotto milanese
ossobuco








Tuesday, October 18, 2016

A Young and Technological Olive Oil Master


Who said that they have to be old and "know it all"?
This boy is wise, knowledgeable,  humble and.....handsome.



Yesteday we brought our olives to the "Frantoio" for the second time this year.
Although we prefer to pick the olives still under-ripe, this year is even earlier than usual.
The reason is the risk of the invasion of the olive-fly.
We could spread pesticides on our trees, but we wont.
We'd rather have less yeald, but good, safe and healthy extra virgin olive oil. 


In this new machinery system, the olives are separated from the leaves,


then brought to wash with an "escalator" system. 



Then the olives are pushed into a "press machine". This big screw crushes them into a paste, keeping them protected from external contamination and at a constant temperature of 26° c ( 78,8F)


In this "Frantoio" there is also another machine, that works according to the ancient way: two big stone wheels crush the olives.


Once, the wheels were turned with animals. Today we have electricity, Thanks God!


Then the olive paste is filtered with a system of "fiscoli"


This is a "fiscolo": a disk of intertwined threads. Then the  "fiscoli" are piled in groups of five. Each group is separated by a metal disk. The pile is inserted in a metal stick.  


This family is proud to offer both methods of pressing olives. The young Olive Oil Master supervises.


At the Frantoio there is also a room used as museum. These are the old "ziri", clay containers for olive oil.


The entrance door of the little museum.


Stainless-steel is the material used today.


Our treasure coming out. The yeald was only 8,8 %, but the flavor is spectacular!


The feast can begin! Bruschetta with the new olive and a glass of good wine.

What Else??