MARCELLA’S BLOG
PAULA & KARL
" He likes the "funghi" because he is a "fun guy". Paula and I have something in common: we both like to "sleep fast" 😄 . We also have something...
INEVITABLY, THE BLUE CRAB
Two males I saw it, I bought it. I thought: I will cook it the way my father would have cooked it. Alive: all crustaceans must be. I had to taste...
Author
Marcella Ansaldo
Native of Giglio Island, Marcella has founded and directs the school GiglioCooking in Florence, with simpathy, passion and energy.
FROM THIS TO THIS
parchment from the year 960 The parchments, from the year 960, preserved in a Diocesan Archive, are texts in tachygraphic Latin, a shorthand system...
FAQ: WHICH IS THE BEST TOMATO SAUCE?
Answer: the best tomato sauce does not exist. For sure “the best” correspond to personal liking of each of us. This is a “relative” best. To be the...
WHEAT GRAIN
Chiccolino Chiccolino where are you? (baby grain, baby grain where are you?) Under the ground, don't you know? And you do nothing down there? I...
WILL THEY ALSO PRODUCE HUMANS WITH THE 3D PRINTER?
Unless they already have. Am I catastrophic? Yes, always. Does my vision correspond to reality? You tell me. But tell me after observing what...
THE PRESENTATION OF THE BOOK “QUANTUM COOKING”
I know it doesn't end there. Now the brain is erupting … and who stops it? The presentation is just a preview. A book will follow, more detailed and...
ORDINARY STORIES AT SCHOOL 2 – THE POETRY IN THE KITCHEN
Wendy & Randy, May 13th, 2023 Their names rhyme. It's a start. All the cooking experience this Saturday of may had been pointed by sparks...