Serving beauty since 1996

GIGLIO.COM 30th anniversary

In a present that speaks the language of AI, there’s still a lingering awareness that belongs to us. That of experience, care, gestures that remain. That of a knowledge that is handed down through generations and meanwhile evolves. Cooking thus becomes the metaphor for everything that continues to hold value. Never in opposition with the future, but as a reminder that everything changes. Except the value of what is authentic.

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Featuring real grandmas and all their wisdom

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The chatGrandma's potato meatballsIt all begins with yellow potatoes, boiled and mashed while still hot to create a rustic purée, then folded together with fresh eggs and generous handfuls of Parmesan and Pecorino. The soul of the croquette comes to life with finely minced garlic, fresh parsley, and freshly ground black pepper. Kneaded by hand until reaching the perfect consistency, the mixture is shaped into flawless cylinders, rolled in breadcrumbs, and dropped into hot oil. They fry gently until the outer crust turns a deep, crispy golden brown, ready to be broken in half to reveal a soft, fragrant, and savory heartWATCH THE EPISODES
Home, 1:00 PM – 1996Eggs Poached in PeasThe sweet fragrance of fresh peas fills the kitchen as they slowly simmer in a skillet alongside a golden onion, cooking until tender and bathed in a light, savory broth. Once the liquid reduces to just the right point, a small nest is hollowed out in the center of the pan, and a whole egg is gently slipped in, taking care to keep it completely intact. The heat softly cooks the egg white until it sets firm and bright, while the golden heart remains warm, liquid, and creamy, waiting for the final act. Off the heat, all that’s left to do is dunk a piece of crusty bread directly into the pan to break the yolkWATCH THE EPISODES
Unhurried – 2003Stuffed ArtichokesThe tough outer leaves are discarded one by one with infinite patience, revealing the tender heart of the artichoke, gently coaxed open by hand to welcome the filling. It is a humble mixture, yet incredibly rich in flavor, made from toasted breadcrumbs, grated cheese, garlic, parsley, and a drizzle of extra virgin olive oil to bind it all together. Each artichoke is stuffed by pressing the mixture deep between the leaves, nestled tightly against the others in a pot, and cooked slowly over gentle heat. The steam softens the fibers and melds the flavors, transforming a prickly vegetable into a remarkably tender bite that must, without exception, be eaten by pulling the leaves away with your fingersWATCH THE EPISODES
Noisy Sunday - 2011Sweet Ricotta Ravioli with Meat SauceFresh pasta is rolled paper-thin to embrace a filling of the purest ricotta, enhanced only by a light, unexpected dusting of sugar. Meanwhile, a thick, bold pork sauce is left to simmer on the stove for hours. The ravioli are gently dropped into boiling water, drained the moment they float to the surface, and immediately enveloped in this rich, comforting sauce. The first bite offers an absolutely perfect contrast between the delicate sweetness of the filling and the robust, savory character of the ragù, a balance that tastes just like a Sunday with familyWATCH THE EPISODES
Sweet and sour - 2026CaponataThe eggplants are cut into hearty chunks and deep-fried until golden brown, while crisp celery hearts and thinly sliced white onions are left to slowly soften on the side. Hand-rinsed capers, green olives, and a touch of dense tomato paste are then folded into this base, creating a full-bodied sauce ready to welcome the eggplants back over high heat. The real magic happens with a generous handful of sugar and a healthy splash of white vinegar: an encounter that caramelizes the sauce, rendering it glossy and tangy. Off the heat, the dish is left to rest because the sweet and sour needs time to find its exact voice, transforming into a perfect memory ready to be served at the tableWATCH THE EPISODES

Anniversary drop

THE HEIRLOOM PLATESShop the drop

In collaboration with Via delle Palme

TAKING ITS NAME FROM THEIR HOME STREET, VIA DELLE PALME IS THE PLACE WHERE EVERYTHING STARTED, AND WHERE SALVUCCIO AND GIULIANA COOK ALONGSIDE THEIR GRANDMOTHERS

"They need to come out nice and golden"

IT IS A PROJECT DEDICATED TO MEDITERRANEAN CUISINE AND CULTURE

A JOURNEY ACROSS SICILY THAT GATHERS AUTHENTIC RECIPES AND BRINGS TO THE TABLE THE TRADITIONS, FLAVORS, AND WISDOM THAT CONTINUE TO DEFINE A UNIQUE WAY OF COMING TOGETHER