Historic 16th Century Villa Giona in the gastronomic heart of northern Italy
Thumbnail image for Fusilli with Butternut Squash

Fusilli with Butternut Squash

October 1, 2010

In Italy pumpkin would be used for this sauce, but I’ve found that butternut squash more closely resembles the flavor of Italian pumpkin than American pumpkin does. This sauce has been a hit with kids. I made this one day when my daughters had playmates over, and the five-to-nine year old crowd unanimously approved it!

Read the full article →
Thumbnail image for Penne with Peppers, Fresh Tomato and Basil

Penne with Peppers, Fresh Tomato and Basil

October 1, 2010

I often make a risotto with red and yellow peppers, tomatoes, and basil whose enticing colors and aroma make it one of my family’s favorites. The fresh and fragrant combination of flavors makes this dish a great light summer meal.

Read the full article →
Thumbnail image for Penne with Spinach and Ricotta

Penne with Spinach and Ricotta

October 1, 2010

It occurred to me that it would make a very nice pasta sauce, so I added a little cream to the mixture and it was delicious — so much so that I’ve been making it just to use as a pasta sauce.

Read the full article →
Thumbnail image for Tagliatelle with Peas

Tagliatelle with Peas

October 1, 2010

One of our favorite recipes comes from a restaurant in the Veneto named Il Pompiere. The chef/owner Marco makes an egg pasta dish that is infused with the luscious pea flavor, but only when the peas from Peseggia are in season.

Read the full article →

Italian Meatball Recipe and the results of a meat taste test

September 27, 2010
Thumbnail image for Italian Meatball Recipe and the results of a meat taste test

The verdict was positive. The meat had a rich flavor and a firm texture that spoke of the place where it was raised: much like a wine, its terror.

Read the full article →
Thumbnail image for Ode to the Peach

Ode to the Peach

September 26, 2010

There is nothing edible from the earth, the sea, or the sky that tastes so wonderful to me as a fully ripe, soft, sweet, and yes, messy fruit

Read the full article →
Thumbnail image for Recipe for Grouper Salmoriglio and a Review of Andrea’s Restaurant in Sarasota

Recipe for Grouper Salmoriglio and a Review of Andrea’s Restaurant in Sarasota

September 26, 2010

Andrea oversees his kingdom with pride. He visits each table at least once during dinner, wanting to know the diners’ thoughts on his creations and eagerly explaining how he prepared an item. He is in his element if he discovers that a wine connoisseur is in the house. A native of Piedmont, home to some of the most prestigious wines in Italy, Andrea has a magnificent cellar and an impressive collection of Barolos. He literally leaps from the kitchen to assist patrons in choosing the wine that will flawlessly pair with their food.

Read the full article →
Thumbnail image for Fresh Beet Salad

Fresh Beet Salad

September 21, 2010

Beets are often shunned, yet they are a favorite in our home. Baked fresh beets have a rich, sweet flavor that our kids love.

Read the full article →

THE FLAVOR OF SARDINIA

September 17, 2010

We had our first taste of Sardinia some years ago at the Rialto food market in Venice, and it had the quality of revelation. Daniela, whose vegetable stall is our favorite, offered each of us a small, round, deep red tomato, about 1½ inches in diameter, its top dimpled and marked by splotches of vivid malachite green. “These are from Sardinia” she said. “Pop one into your mouth as though it were a cherry.”

Read the full article →
Thumbnail image for A Cruising Cooking Class Adventure in the Baltic

A Cruising Cooking Class Adventure in the Baltic

September 17, 2010

During the cruise, Giuliano and I will teach you how to make fabulous fresh cuisine so that when you return home you can delight your friends, not only with your beautiful photos but also with delicious food!

Read the full article →
Thumbnail image for Poppy Seattle, a Restaurant Review

Poppy Seattle, a Restaurant Review

September 10, 2010

Poppy is a must experience restaurant. The food is made with care and the passion that goes into the creation of the recipes is apparent. The entire experience is one of relaxation, unpretention, and ease. When you go, you will gain taste memories that will last forever.

Read the full article →
Thumbnail image for Dressing an Italian Salad

Dressing an Italian Salad

September 1, 2010

“Italian dressing” is about as Italian as spaghetti with meatballs or chicken Tetrazzini. That is, you won’t find any in Italy. Instead of a recipe, we have a proverb for how to dress a good Italian salad.

Read the full article →
Thumbnail image for Making Spaghetti alla Carbonara on Daytime

Making Spaghetti alla Carbonara on Daytime

August 26, 2010

Making Spaghetti alla Carbonara on Daytime

Read the full article →
Thumbnail image for A Tropical Aperitif

A Tropical Aperitif

August 26, 2010

Welcome to our brand new look!  We are excited about all the new features of our blog.  Recipes, divided according to categories, is an easy way to search or browse the recipes we’ve posted.  Our Forum will be a place for you to share your opinions on a variety of topics and ask questions.  Giuliano’s [...]

Read the full article →

Boiled Meats

August 22, 2010

Victor and I had a most succulent dinner today, but anyone who would ask what I cooked would be dismayed by the answer: boiled beef. Why does the word boiled turns people off? If they are really boiling something they prefer to call it steamed, although usually they are doing exactly the same thing. In [...]

Read the full article →

How to learn to cook Italian

August 22, 2010

I would start with an introductory course on the spot. My son gives some in the wine country above Verona, see his website. I would then rent a small place in two or three cities and towns, for a few days each. Choose places with great markets such as Venice and Rome, get to know [...]

Read the full article →
Thumbnail image for One of the top cookbook authors of all time

One of the top cookbook authors of all time

August 22, 2010

Marcella Hazan on being named one of the top cookbook authors of all time. August 16, 2010 Thank you my dear Friends for your kind messages and your loyalty. It was enormously flattering to find my venerable cookbook – 37 years old this past spring – landing on the Guardian’s list as it did on [...]

Read the full article →

The Easy Way to Finely Chop an Onion

August 22, 2010

from How to Cook Italian, by Giuliano Hazan 1.  Cut off the top of the onion, but not the root end with a chef’s knife, then cut the onion in half lengthwise and remove the skin. 2.  Place the onion cut side down and use the tip of your knife to make lengthwise cuts close together, [...]

Read the full article →

Peeling and Deveining Shrimp

August 22, 2010

from How to Cook Italian, by Giuliano Hazan 1.  Pry open the shell from the belly of the shrimp, working your way to the tail. 2.  Snap the center part of the tail back then gently pull the shell off by grabbing the very tip of the tail.  You should end up with the flesh [...]

Read the full article →

Increasing and Decreasing Number of Servings

August 22, 2010

from How to Cook Italian, by Giuliano Hazan When a recipe serves 4 people but you want to cook for 2 or maybe 8 or 12, you don’t simply divide or multiply the quantities of ingredients.  In general, the ingredients that make up the bulk of the dish, meats, vegetables, tomatoes, can all be multiplied, as [...]

Read the full article →

How to Cut a Chicken into 12 Pieces

August 22, 2010

from How to Cook Italian, by Giuliano Hazan 1.  Pull the legs away from the body and cut at the upper joint with a heavy knife or cleaver to remove the leg and thigh from the body. 2.  Run your finger on the inside of the leg to find the joint that attaches the drumstick [...]

Read the full article →

Basic Techniques for using a Chef’s Knife

August 22, 2010

from How to Cook Italian, by Giuliano Hazan 1. Hold the knife close to the blade with your index finger on the blade itself for better control 2.  Hold the food with your fingers curled in so that your knuckles are touching the blade, not your fingertips. 3.  Always move the knife in a back [...]

Read the full article →
Thumbnail image for Experience Rome with a Plate of Spaghetti alla Carbonara

Experience Rome with a Plate of Spaghetti alla Carbonara

August 17, 2010

If you close your eyes while you are eating this, you can imagine yourself in Rome, perhaps sitting across the table from Julia Roberts.

Read the full article →
Thumbnail image for Home from Camp and a Recipe for Pappardelle with Peppers and Sausage

Home from Camp and a Recipe for Pappardelle with Peppers and Sausage

August 10, 2010

This sauce is quick to make and is great comfort food. Gabriella perked right up and decided her father should teach cooking lessons at the camp because she wants to go again next year!

Read the full article →
Thumbnail image for Grilled Ribeye, Italian Style

Grilled Ribeye, Italian Style

August 3, 2010

One of the rites of summer is undoubtedly cooking a nice thick steak on the grill. Ribeye is my favorite cut because I find it’s the most flavorful and succulent, especially when well marbled.

Read the full article →
Thumbnail image for Sauteed Zucchini with Fresh Mint and Basil: a Hopeful Garden

Sauteed Zucchini with Fresh Mint and Basil: a Hopeful Garden

July 27, 2010

This easy recipe is so good, that you will find yourself sneaking some before serving, and there are rarely any leftovers.

Read the full article →
Thumbnail image for Salmon Fish: Recipe for Grilled Salmon with Fresh Thyme

Salmon Fish: Recipe for Grilled Salmon with Fresh Thyme

July 20, 2010

Michela, our six-year old daughter, loves “salmon fish” as she calls it, and this is one of her favorite dishes. It is so simple, and yet so satisfying.

Read the full article →
Thumbnail image for Decadent Dark Chocolate Gelato

Decadent Dark Chocolate Gelato

July 13, 2010

The intense velvety texture of this gelato evokes reminiscences of Venice. You will likely have no leftovers, only a lovely magical memory, much like a visit to Venice herself.

Read the full article →
Thumbnail image for Italian Baby Back Ribs

Italian Baby Back Ribs

July 6, 2010

You may not think that ribs are an Italian dish, but they are definitely part of northern Italy’s culinary repertoire.

Read the full article →
Thumbnail image for Beef Tenderloin Steaks with Fresh Tomatoes and Pancetta

Beef Tenderloin Steaks with Fresh Tomatoes and Pancetta

June 29, 2010

Feel like a steak but it’s just too hot to go outside and grill? Here’s a great recipe for pan-seared beef tenderloin steaks.

Read the full article →

Next Entries →