ОБ АВТОРЕ

Автор/шеф-повар/инструктор Марселла Ансалдо получила свой диплом в “Maturita Scientifica” в Ливорно. Вместе с мужем они открыли ресторан на тосканском острове Гиглио, в течение нескольких лет упоминания об этом ресторане появились во многих путеводителях и гастрономических книгах. Затем она получила второй диплом в “Instituto Albeghiero”. С 2001г. Марселла Значимый Институт Гостеприимства во Флоренции. Преимущественно Марселла живет во Флоренции, но ее сердце и, особенно, ее стиль приготовления блюд посвящены маленькому островку Гиглио, где она родилась.

I was risen surrounded by natural foods and instinctive cookers. My belief is that food is the beginning of any culture on earth, as it is the starter and the reason why each civilization developed in a certain way. I am a cook, before being a “chef”: someone who likes to elaborate the food in order to feed the body and the soul. Using organic, local, seasonal ingredients was the main reason why my restaurant Le Tamerici in Isola del Giglio – which I have run since 1985 through 1997 - obtained mentions on all the restaurant guides in Italy. After being a cook, I am also a chef, in the sense that I am able to plan, organize, be on time.
Finally I am a teacher, being this the profession I have been doing the last nine years: students say I am good to transmit both the passion and techniques I have gathered by experience and studies.
A “food career” pursued step by step, first watching the women of the family, running the restaurant and studying at the same time, then teaching and writing recipes, never stopping, but searching every day new discoveries and culinary adventures.
If you like to cook feeding your body and soul; if you like to talk about food and exchange experience; if you want to learn techniques with professionalism, respect of seasonality attention to nutritional value, this is the right place for you.