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GIGLIOCOOKING in Florence - Italy - Cooking School

In Italy


Cooking School
Address:Via Delghirlandaio 6 B
Locality: Firenze (Florence)

Distance from school to:

(Using public transportation)
Seaside: 180 minutes
Railway Station: 15 minutes
Airport: 30 minutes

Attractions near Firenze

Florence with all its museum and views; the agricultural areas with oliveywards, vinewyards, farm houses: Chianti, Mugello, Carmignano, the near Val d'Orcia, zone of cheese production, and Val di Chiana, zone of the famous coa Chianina race. Fiesole and the Roman anphiteathre; the tuscan natural parks of Ucceliina, Burano lake, the Islands of the Tuscan Archipelago.

GiglioCooking is a modern school wih professional character. Near to the Arno, it is easy to reach with a walk along the river. The proposals of the school are multiple and different: intensive trimester and monthly courses, weekly courses, one day lessons, and also special events.



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Professional Cooking BASIC CUISINE
Region: Tuscany Locality: Florence
from: 3 October 2020 Duration: 11 weeks
Availability and Prices Request
This course is dedicated to young people who "leave the family home” and find themselves struggling with the shopping cart and the time to do it, the wallet and the organization of the kitchen, the need to eat as healthy as possible, taking into account taste. Dedicated to those who want to do things themselves, to those who want to preserve both the things and the art of making them. Dedicated to young people and beyond. You have to learn to cook when you have time and to learn how to use time, which is a very precious asset, even for cooking. Dedicated to those who want to have a solid cooking base from which to start a profession: those who teach this profession - indeed, the catering professions, cooks, chefs and teachers -; dedicated to whom already knows these jobs. This course is dedicated to those who want to know what is behind and inside the food, to those who already have a base and to those who do not. The program is structured in modules, each module consists of 1 to 4 lessons according to the topic covered. You therefore have the opportunity to attend all the lessons of the entire program or decide to attend only the modules that interest you most: also from this point of view the cooking course follows the same philosophy that it wants to teach: one eye on shopping and one on nutrition, one eye on the wallet and one on the taste of eating that Pellegrino Artusi defined as“art”. The teachers at GiglioCooking are food "technicians" and their contribution is always professional: the explanation of "what happens" inside the food helps us to understand the method for treating them. Everything happens in a fluid, empirical way: that is, it starts from the hands, from what they feel and what our senses perceive. From experience, we get to practice passing through a short theory phase. Often theory and practice go hand in hand because one supports the other during the "cooking" work. We cook then we taste. We taste and comment. The experience of the Italian Table is completed with all the culture, memory and sharing it brings. PROGRAM 1.Broths and funds (1 lesson) 2.Fresh pasta (1 lesson) 3.Sweet crepes, salty and a thousand fillings (1 lesson) 4.Rice (1 lesson) 5.The gnocchi (2 lessons) 6.The cuts of beef: roasted, braised or in a pan? (2 lessons) 7.Fish: not everything can be cooked in the same way (2 lessons) 8.Other meats: chicken, rabbit, pork, lamb, wild boar, hare, quail (4 lessons) 9.Sauces for pasta and other: hot oil, cold oil? (2 lessons) 10.The basic sauces: bechamelle and other soups, mayonnaise, béarnaise (1 lesson) 11.Vegetables: all good, all difficult. How to clean artichokes, how to treat aubergines, how to cook spinach, how to use chard. Tubers, roots and other things underground (2 lessons) 12.Soups and broths: legumes, cereals and vegetables (1 lesson) 13.All FRIED: the secrets of frying from appetizers to desserts (1 lesson) 14.The basics of desserts: sponge cake, short bread pastry, custard, Bavarian (2 lessons) 15.Bread (2 lessons) 16.Let's have a party (1 lesson)
Region: Tuscany Locality: Florence
from: 3 May 2021 Duration: 4 weeks
Availability and Prices Request
This intensive program ranges from the recipes of the Italian Regional Tradition, their execution and presentation to the new proposals of presentation and garnish, sometimes substituting ingredients, according to the season and availability, utilizing modern utensils and keeping an eye on the new inventions and techniques. Ancient recipes will be analysed and re-elaborated according the most recent style and dietary guidelines. Student will be pushed to create their own interpretations, under the guidance of the teacher. Modern star chefs will be studied; their recipes will be cooked and compared. All kinds of food will be used, with a particular attention to all the foreigner influences on Italian Cuisine throughout the centuries. All the students will receive the exclusive book, containing the recipes of the course and original lectures, as cuisine is a fundamental part – origin and conclusion – of any culture. Italy, for its particular shape and position in the Mediterranean, has always been a cross-road for people crossing from North to South, or East to West. Just as its culture can be considered a mixture of original roots and beliefs with foreign influences, its cooking style can be regarded as a “fusion cuisine”. The continuous evolution of diet styles is visible in Italy more than anywhere else, also thank to the innate attitude of the Italians to creativity and transformations, to their “esterofilia”, the love for the foreigners, and thank, over all, to their “capacità di arrangiarsi”, that is their ability to utilize what is available and invent a feast with a little more than nothing. Such a human environment makes possible to “make of their own” exotic products and elaborate them in such a way that they seem autochthonous. The participants will receive the book with the recipes and an apron.
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