Healthy, light and fresh – the perfect summer dish if you ask Gigliola! Ingredients 200 g Ciabatta bread (cut into 1 1/2- inch cubes) 300 g Tomatoes (cut into bite-sized pieces) 10 tablespoons of extra virgin olive oil ground black pepper sea salt 1/2 cup…
Leggi tutto
Gigliola for Easter will cook a traditional Italian Easter dish the Torta Pasqualina. INGREDIENTS: 1 1/2 Pound Spinach 6 Eggs 3 Tablespoons Bread Crumbs 1 Cup Grated Parmesan Cheese Salt & Pepper 1/2 Teaspoon Nutmeg 1 Pound Full Fat Ricotta Cheese, Drained 1 Cup Cubed Ham 2 Sheets Puff Pastry Begin to prepare…
Leggi tutto
Gigliola for this feast decided to make the Fish baked in salt a Sicilian classic recipe. When you first cook this dish it seems impossible to believe that it will not be unbearably salty. But fear not: the salt sets to a crust, holding the moisture in the fish, and when you crack it open,…
Leggi tutto
Curiosity: “The story tells that in 1574 Master Valerio of Flanders, the Flemish Louvain who was then working on the stained glass windows of the Cathedral of Milan was assisted in its work by an assistant who was nicknamed Zafferano (Saffron). His nickname came from the fact that he used to always mix a bit…
Leggi tutto
Castagnaccio is a traditional Tuscan dessert. It is a gluten free Tuscan cake made with seasonal ingredients: chestnut flour, pine nuts, walnuts, raisins and rosemary. It used to be a “poor people” dish in pre-war Tuscany made with simple ingredients, nowadays it has become one of Tuscany’s favorite desserts which can be eaten all year round…
Leggi tutto
A great fresh dish for summer either as a starter or as single dish, with chicken and vegetables , with the pleasant texture of couscous making it more substantial and comprehensive . It can be prepared earlier and stored in coolbox . Ingredients 400 g cous cous precooked 2 stalks celery 1 carrot 250g chickpeas…
Leggi tutto
A simple and tasty recipe for a wonderful after dinner. The dark chocolate goodies with raisins of Gigliola will win you over and it will be hard to stop after having tasted the first. A very good suggestion to spend a relaxing after dinner chatting with friends, combining one of the best Grappa of Villa…
Leggi tutto
Gigliola this month chose for you a quick and easy dish: Sea bass (or sea bream) with Potatoes to match its wine selections: a Vermentino di Toscana IGT “Campofitto” from Serni Estate – Tuscany and a Verdicchio dei Castelli di Jesi “Tenuta del Cavaliere” from Marchetti Estate – Marche Ingredients 4 sea bass or other fish about 4…
Leggi tutto
A hearty lasagne recipe using both Bolognese sauce and Béchamel to make for one rich, satisfying meal. While in Italy, lasagna is traditionally reserved for holidays or big Sunday meals, preparing and freezing your sauce ahead of time makes it easy enough to have any day of the week. Ingredients: 4 cups of Ragù alla…
Leggi tutto
A typical fall recipe, having its roots in the nothern Italian tradition of “stuffed pasta” and very popular between Emilia and Lombardia. It is a delicate, tasty and nutritious first course, despite the simple sauce of melted butter, sage and Parmesan cheese. In some area’s tradition, the dressing can be different, with onion and bacon,…
Leggi tutto
