Founded in 2009 by Marcella Ansaldo, Gigliocooking School was created to provide a space where culinary talent could be discovered, nurtured, and expressed.
Our philosophy is simple and powerful: “Cooking is not a competition.” We believe that cooking should be taught and learned for what it truly is: Chemistry, nutrition, culture, history, health, beauty, sharing, and necessity.
The name comes from Giglio Island, the birthplace of the founder, Marcella. It represents her roots, and at the same time, a vision of the “Possible Future”, where authentic and local foods become a source of health and well-being for both people and the planet.
Gigliocooking is the place to explore technique, ingredient pairing, nutritional values, plating, color harmony, and flavor perception; and at the same time, to feel free to experiment with your creativity.
Whether you are a traveler seeking authentic experiences or a student deepening your culinary knowledge, Gigliocooking welcomes you into a kitchen where food becomes a meaningful and joyful part of life.
MARCELLA ANSALDO
Chef, Teacher, and Founder of Gigliocooking
A native of Isola del Giglio, a small island in the Tuscan Archipelago, Marcella Ansaldo is the Chef and Founder of Gigliocooking School. She has always been a cook, by instinct, by vocation, by passion.
Raised in an environment rich in natural foods and surrounded by intuitive home cooks, Marcella has always felt deeply connected to the world of food.
She began working in her family’s restaurant at a very young age, and in 1985, she opened her own restaurant on the island, which she successfully ran for 12 years, earning mentions in major Italian restaurant guides.
In the years that followed, Marcella continued to work in the culinary field and also obtained a second diploma as a Food Technician. In 2000, she moved to Florence to begin a new chapter as a Chef Instructor in a university institute for international students, a role she held for nine years.
In 2009, she founded Gigliocooking, a school born from her desire to create a place where food is an experience of life.
Her main cooking philosophy is “Learn the rules, then break them” which means: Study the fundamentals, respect the origins, and from there, experiment, evolve, and express your own voice.
Marcella leads the school with passion, warmth, and energy, teaching in both Italian and English, and welcoming food lovers of all ages and backgrounds.
“I am a cook, before being a chef: someone who loves to transform ingredients to nourish both body and soul. Then I am a chef, meaning I know how to plan, organize, and be on time.
Finally, I am a teacher — a role I’ve embraced for over twenty-four years. My students say I’m able to transmit both the passion and the techniques I’ve gathered through experience and study.
Gigliocooking is the place that embodies my vision of food: a daily, natural act.”
MOST RELEVANT EVENTS AND AWARDS:
- 2005: Cooking lessons for Slow Food in Charlotte, North Carolina; featured in Charlotte Magazine.
- 2005–2007: Personal chef in Maine for prominent entrepreneurs.
- 2011: Gigliocooking listed among the best activities to do in Florence on TripAdvisor.
- 2014: Lessons and lectures held at the Lecture Hall of Vancouver Island University.
- 2015: Received the First Certificate of Excellence from TripAdvisor.
- 2019: Gigliocooking’s 10th anniversary and publication of Marcella’s cookbook Italian Cuisine through Time and Space.
- 2021: Marcella created a special menu for a gastronomic event in Lyon, France, commemorating the 700th anniversary of Dante’s death.
- 2021: Gigliocooking awarded by the Chamber of Commerce of Florence in the Female Entrepreneurship category.
- 2023: Marcella featured in the premiere episode of the cooking show Ciao House on Food Network, teaching fresh pasta to professional chefs.
- 2024: Gigliocooking’s 15th anniversary and publication of the Italian-language book Cucina Quantica (Philosophy of Cooking).
Her Cookbook
Marcella is the author of the 400-page cookbook Italian Cuisine Through Time and Space, written in English and available for purchase at the school. The book also lends its name to Gigliocooking’s monthly program, a four-week immersive course based on its recipes and philosophy.
The volume brings together traditional Italian recipes, from Roman times to contemporary cuisine, alongside dishes that have been “deconstructed and recreated.” Its guiding principle is “learn the rules, then break them,” with the aim of building a solid technical foundation that makes readers more confident and creative in the kitchen.
Designed as a true textbook, the book explains techniques in a clear and accessible way, even for those without a background in biology, nutrition, or chemistry. Each recipe is accompanied by photographs and often by step-by-step visual sequences. The content is divided into 20 stages, starting with pasta and progressing to selected molecular cuisine techniques.
Pasta is covered in seven stages, from both a cultural-historical and a technical perspective, following a gradual increase in difficulty based on gluten formation and ingredient complexity. The section also includes sauces and ideas for seasonal or personal variations.
All major food groups are represented, broths, risotto, gnocchi, soups, sauces, meats, fish, and sweets, reflecting Marcella’s teaching style: precise and thorough, yet always open to personal interpretation, creativity, and intuition.
COLLABORATORS
Gigliocooking is supported by a team of expert collaborators, professionals specialized in bakery, chocolate, pastry, and cooking techniques.
They form an essential and authentic part of the school’s foundation: Alberto, Cinzia, Giovanni, and Ilaria — listed alphabetically — together with Marcella represent the knowledge, philosophy, and mission of Gigliocooking.
Our chefs warmly welcome you and will guide you throughout your journey, whether it’s a one-day experience or a full course. Each of them will make you feel comfortable, ensuring you leave the school enriched both in skills and passion.
The team is completed by Meena, our invaluable kitchen assistant, and Marta, who manages all the administrative activities of the school.
THE SCHOOL
Gigliocooking is located in Florence, a short walk from Porta alla Croce and close to the Lungarno del Tempio gardens, in a lively food-loving neighborhood. The most pleasant way to reach the school is a walk along the river from the historic center.
The school is housed in a welcoming courtyard and combines a warm atmosphere with a fully equipped professional kitchen, including stainless steel worktops, a large marble table for pasta and pastry, professional ovens, a fast dishwasher, an ice cream machine, and all the tools needed for hands-on classes.
The space is flexible and set up for each lesson according to the number of students and the recipes. Professional technical chefs guide participants step by step, creating a learning experience that is practical, engaging, and enjoyable.