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The classes will be not pure demonstrations: guest will be "deeply" involved in putting their hand in the food and creating their own dishes

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Three months program
Cooking with Whole Foods for Health and Self-development PDF  | Print |  E-mail
Written by Marcella   
Monday, 14 October 2013 14:29

 

COURSE DESCRIPTION

Why be satisfied with a tiny portion when you could have to whole? Why deprive yourself of something that is at hand and can change your life?

Breaking the vicious circle of our impoverished modern diets and fast-paced lifestyles, this course will introduce students to the marvelous richness of whole foods: their wonderful healing properties, along with a variety of cooking methods that are simple and highly effective at the same time.

Bringing together the best of Western and Eastern science, this course will deliver information and recipes based on the latest findings of Western style nutritional and medical research as well as on the energetic view of food developed by traditional Chinese Medicine.

Students will be provided with a complete overview of whole foods and clear descriptions on how to create the best dishes for different specific conditions (age, lifestyle, level of activity, health issues, etc.) following the rythm of the seasons, and according to different places and climates where people live.

During classes that combine demonstration and hands-on sessions, students will learn how to choose, cook and combine the highest quality foods, making meals that are not only healthy and balanced, but also full of flavors and very satisfying for the palate.

Students will find here a cooking class and much more: while learning about new foods and ways to feed our body, they will be able to experiment how food can also affect our mind and bring a positive change to the general attitude towards life.

 

THE LESSONS TAKE PLACE ON THURSDAYS, FEBRUARY 6th through APRIL 10th

10 LESSONS, 30 HOURS

GIGLIOCOOKING RELEASES A CERTIFICATION OF ATTENDANCE

THE COURSE IS GIVEN BY Prof ANNALISA NARDI

 

Prof ANNALISA NARDI PROFILE

Annalisa was born in Florence, where she received her degree (Political Science adn Pedagogy of Italian and Foreign Language) and started her teaching profession. Very early in life, sorrounded by a family of old Florentine origins, very fond of true traditional cuisine, she discovered that food was her passion and could offer her the possibility to take a full range perspective on people's lives, their health and wellbeing, as well as their relationship with the world.

For Annalisa food is the first and foremost joy in life. Since her early youth, she has been committed to cooking, learning traditional recipes from the unwritten culinary wisdom of her mother and grandmothers. She went on to specialize in health education (She also graduated from the Kushi Institute, the world reknown center for natural healing in Becket, MA, USA), natural cooking, shiatsu and self-depelopment techniques, while getting involved in activities that support and enviromental sustainable, healthier and more socially just food system.

Her cooking style is easy to apply, down to earth and having real lives in mind. She puts a strong emphasis on participants contribution and engagement so that, at the end of the course, they will be empowered to make more knowledgeable choices and put into practice the power of cooking for healthier and happier life.

 

CLASS PROGRAM WINTER - SPRING 2014

Lesson 1- February 6th, 2:30 - 5:30 pm

Beginners' Mind: Quality Food & Produce Selection; Basic Vegetables Cutting and Cooking Techniques

Lesson 2 - Febraury 13th, 2:30 -5:30 pm

The Cooking of the Whole Variety of Whole Grains

Lesson 3 -   February 20th, 2:30 - 5:30 pm

Marvelous Main Dishes Using Your Beans

Lesson 4 - February 27th, 2:30 - 5:30

Comforting and Healing Soups

Lesson 5 - March 6th, 2:30 - 5:30

Minerals and You: The Gift of Sea vegetables

Lesson 6 - March 13th, 2:30 - 5:30

The Healthy Way of Cooking Soy products ( Tofu, Tempeh, Soy Milk)

Lesson 7 - March 20th, 2:30 - 5:30

Creative Cooking of Grain products (Whole- Wheat Pasta, Polenta, Bulgur, Seitan)

Lesson 8 - March 27, 2:30 - 5:30

Topping It Off: Nuts & Seeds; Seasonings, Sauces & Condiments

Lesson 9 - April 3rd, 2:30 - 5:30 pm

Delicious Sensations: Breakfst, Snacks and Desserts

Lesson 10 - April 10th, 2:30 - 5:30

Transforming Left-Over Foods

 

The fee of the whole course is 1500 euros

contact:

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Last Updated on Friday, 08 November 2013 07:32
 
Professional Pastry and Bakery program PDF  | Print |  E-mail
Written by Marcella   
Thursday, 03 October 2013 17:34

Sacher Parigina

"The teaching of pastry and bakery is (in my opinion) based on two instruments I consider fundamental: the correct execution of the work methods and the technical knowledge of the ingredient. Thus, beyond the teaching of the execution of the single recipes or preparations chosen for a didactic aim, what I try to transmit in my courses is that type of approach to the raw material that would allow to every student to be able to face all the pastry and bakery recipes they would be passionate about. This approach cannot no pass though the study of the most common bases and the relative "key" ingredients, all connected in a inter-twined way: that is why each single lesson is voted to a theme that never remains an "isolated" topic, but "one step" of a more articulated and complex journey".

Giovanni Stecca

Bavarese Cioccolatini1 Croissant

PROFESSIONAL PASTRY AND BAKERY PROGRAM
A Program in 12 lessons of Pastry
Bakery will be given at GiglioCooking school.
The lessons will take place 4 days a week, 06:00 through 09:00 pm.
The teacher is Chef Giovanni Stecca.
The program is divided in three parts.
The price of each part is 600 euros.
The whole program price is 1800 euros.

PROGRAM:

1° Part:

Paste friabili Pasta frolla classica – Il Sablée
Crema Inglese Crema bavarese – Il Cremoso
Montate di burro Plum-Cake – Crema frangipane
Cioccolateria Crema Ganache - Temperaggio

2° Part:

Pasta biscotto Biscotto arrotolato – Biscotto Savoiardo
Mousse Base semifreddo – Meringa italiana
Montate di uova Pan di Spagna – Dacquoise
Crema pasticcera Crema pasticcera – Creme Chibouste e Mousseline

3° Part:

 

Lieviti dolci Pasta Brioche – Pasta da Savarin
Pasta choux Pasta per bigné – Plum-cake con metodo bigné
Pasta sfogliata Impasti e sfogliature – Cottura ed impieghi
Lieviti salati Pane carré – Panini semidolci da buffet


This program is also visible at:

LAVETRINA DEL NANNI

For this program GiglioCooking will release a Certification of Attendance

Please contact US

 

The course will start every month. Schedules will be visible on the blog:

gigliocooking.blogspot.it

For info, contact Gigliocooking through the website:

http://www.gigliocooking.com/ it/about-us/flexycontacts.html


Forestanera Macarons RigoJancsi

Last Updated on Saturday, 17 September 2016 14:36
 
Overview on italian cuisine PDF  | Print |  E-mail
Written by Marcella   
Saturday, 14 November 2009 12:00

 

THREE MONTHS PROGRAM 

OVERVIEW ON ITALIAN CUISINE

 

This program lasts twelve weeks, with two sessions every year, in spring and fall.
The total lasting is 81 days; no permit of staying is needed.
It includes three courses, one class every week for each of them.
Every class last 3 hours, for a total of 36 hours each course and 108 hours the full program.
The matters – and title of the courses – are:
THE ITALIAN CUISINE THROUGH THE TIME AND THE SPACE (partial) 12 lessons
THE SEASONALITY OF THE ITALIAN REGIONS – 12 lessons ( there are two different courses for this matter, depending on season)
TUSCANY AND ITS DISHES -  VIRTUAL TRAVEL IN THE UNKNOWN TUSCANY – 12 lessons

 

Description:

The three matters all together give a good overview upon the wide Italian cuisine.

The course ITALIAN CUISINE IN SPACE AND TIME is about the evolution of techniques and instruments, introduction of foreigner foods in Italy and their assimilation in traditional recipes, about the change of tastes and about how some recipes can be reproduced far for their place of birth.

The course SEASONALITY OF THE ITALIAN REGIONS space through the Italian territory month after month, about the importance of “fresh, seasonal, local” with health, nutritional and even politic implications. Two different courses, for Spring and Fall.

The course TUSCANY AND ITS DISHES analyses the different micro-cosmos  of Tuscany: mountains, sea coast, islands and not only the rolling hills with singles cypress or a tower on top. Tuscany is the heart of Italy, the birth place of Italian language and encloses many different culinary traditions in it. Have a good journey!

Cost of the program: 3400 euros

The participants will receive the booklets of the courses and the apron 

 

 
Tuesdays
 
Wednesdays
 
Thursdays
 
   02:00-05:00
          pm
  1
ITALIAN CUISINE THROUGH SPACE AND TIME
  2
SEASONALITY OF THE ITALIAN REGIONS
 
TUSCANY AND ITS DISHES

 

 

1) ITALIAN CUISINE THROUGH SPACE AND TIME (version for the three months program)

LESSON 1. Pasta 1. Dry and fresh pasta
LESSON 2. Basic preparations
LESSON 3. Pasta 2: Stuffed pasta
LESSON 4. Fish 1
LESSON 5. Meat 1
LESSON 6. Pasta 3: Different flours
LESSON 7. Vegetables
LESSON 8. Fish 2: Preserved cod fish
LESSON 9. Pasta 4: Coloured pasta
LESSON 10. Gnocchi
LESSON 11. Dessert
LESSON 12. Meat 2
LESSON 13. Ice cream 1

The course includes 12 lessons. The last lesson depends on season and can be chosen between lesson 12 or 13

 

 

2) THE SEASONALITY OF THE ITALIAN REGIONS  

 SPRING TRIMESTER:
JANUARY
FEBRAURY
MARCH
APRIL
MAY
JUNE
 FALL TRIMESTER: 
JULY
AUGUST
SEPTMBER
OCTOBER
NOVEMBER
DECEMBER
 

JANUARY

LESSON 1. Barley and beans soup
                    Wild boar in sweet and sour sauce
                    Orange mousse with crispy waffle
LESSON 2. Gnoche da ciadin
                    Erbazzone dolce
                    Orange cake

 

FEBRUARY

LESSON 3. Finger food: Mussels and fennel
                    Cappon Magro
                    Friters with pastry cream
LESSON 4. Fried dragonflies
                    Linguine with mantis shrimps
                    Big shrimps with green tea
                    Cicerchiata

 

MARCH

LESSON 5. Fileja con broccoli e ‘anduja
                   Fried lamb
                   Fried artichokes
                   Fried vegetables
                   Milk tender dumplings
LESSON 6. Braided bread with hard boiled eggs
                   Lamb with rosemary
                   Flavoured baby artichokes
                   Savarin with fresh fruit

 

APRIL

LESSON 7. Fresh fava beans and Baccellone
                    Risotto: asparagus and goat cheese
                    Fish with fennel bulb
                    Pastiera
LESSON 8. Soup of spring
                     Rabbit saddle in rosemary crust
                     Strawberry sherbet

 

MAY

LESSON 9. Quail eggs, smoked salmon, salad
                   Crepes: Fossa cheese and fava puree
                   Chicken breast rolls with anchovies
                   Strawberries with balsamic sauce
LESSON 10. Farfalle with spring scents
                      Fried anchovies
                      Mark and Tracy salad
                      Bavarian of apricots
                      Pastry cream Frangipane

 

JUNE

LESSON 11. Eggplant caviar
                      Snails for Saint John day
                      Quiche of leeks
                      Fresh fruit as dessert
LESSON 12. Zucchini salad
                      Penne with bell peppers
                      Veal rolls with asparagus
                      Crostata of sour cherries

 

 

 JULY

LESSON 1. Tagliolini with pumpkin flowers
                   Chicken with bell peppers
                   Peaches in syrup

 

AUGUST

LESSON 2. Water Sangria
                   Finger foods: Figs, walnuts, provolone
                   Soles with pear sauce
                   Fig and vanilla ice cream with honey
                   Pommarola
                   Bottled peeled tomatoes

 

SEPTEMBER

LESSON 3. Finger food: Grapes with smoked bacon
                   Rigatoni con le melanzane
                   Pesce all’acqua pazza
                   Mazarizi
LESSON 4. Zucchini flan
                   Pasta with little clams (pavarazze)
                   Stuffed calamaris with Pecorino cheese
                   Figs tart with pastry cream

 

OCTOBER

LESSON 5. Speck and cabbage little cakes
                   Barley and mushrooms soup
                   Rabbit in wine sauce with pearl onions
                   Olive oil cake
LESSON 6. Pomegranate aperitif
                   Stioji – snails
                   Polenta
                   Veal morsels with Porcini mushrooms
                   Pumpkin ice cream

 

NOVEMBER

LESSON 7. Finger food: Speck and persimmon
                    Rice with frogs
                    Roast beef with chestnuts
                    Crème caramel with apples
LESSON 8. Aperitif: Ginger drink
                    Fried soft shell crabs
                    Crepes with radicchio
                    Veal with nuts crust
                    Mont Blanc
LESSON 9. Persimmon and orange salad
                    Rice with truffles
                    Pork leg Maremma style
                    Rapini
                    Dessert of cornucopias with radicchio foam

 

DECEMBER

LESSON 10. Eggs with truffle
                      Casiumzei Ampezzani
                      Stuffed Capon
                      Ricciarelli
LESSON 11. Winter appetizer
                       Pork loin with orange sauce
                       Braised fennel
                       Christmas log
LESSON 12. Carciofi ripieni
                       Polenta taragna
                       Venisson in civet
                       Panforte 

 

 

3) TUSCANY AND ITS DISHES

CHAPTERS:

1 - Lunigiana: Etruscan Formaggio di Luni; the Via Francigena; Testaroli
2 – Siena and the country side: Ricciarelli for Christmas; Pici with Maiale di Cinta
3 - Mugello: Tortelli con le patate
4 - Maremma: Acquacotta and its uncountable versions
5 - Chianti: cheese, wine, olive oil
6 - Versilia: the place of Carnival
7 - Garfagnana: chestnuts, mushrooms and Nativity scenes
8 - Casentino: the mountain land of honey
9 - Val di Chiana: the Chianina cow race and Bistecca Fiorentina
10 - Monte Amiata and the thermal baths
11 - Livorno and its fishermen fleet
12 - The seven pearls of the Tuscan arcipelague
13 - Pitigliano, Sovana, Sorano: the most ancient Jewish community
14 - Chiusi and the Etruscans
15 - Firenze, the birth place of Renaissance
16 - San Miniato and its truffles
17 - Argentario 

 

Last Updated on Wednesday, 21 January 2015 16:41
 


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Giglio Cooking Culinary school in Florence

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CalendarWeekWe organize one week lasting programs, either in classroom at GiglioCooking School in Florence and travelling to discover the most charming places of Tuscany.
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