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Category Archives: Featured Posts

Rapini or Broccoli Rabe Sauteed with Olive Oil and Garlic and the joys of Guest Chefing

Giuliano is often asked to be a “guest” chef at charity dinners. These are events that we like to support and Giuliano travels around the United States creating such dinners.  […]

Puntarelle Roman Salad: A Strange Italian Green

Puntarelle is also the name of the traditional preparation, a salad that is famous from Rome. It is a rich tasting, beautiful salad that will have you and your family and friends transported back to the eternal city of Rome. A dish fit for Caesar himself.

Marrying Technology and Food: Crowd Funding for an enhanced e-book

We are looking forward to making Giuliano’s new CLASSIC PASTA COOKBOOK a community project and hope you will join in venturing into a new world that combines authentic Italian cooking with cutting edge, user friendly technology.

ALL ABOUT CHEESE

It is impossible to quantify exactly how many kinds of cheese there are in the world. Once discovered, the humankind went wild for cheese. Easily transportable, it became valued for its taste, shelf life, and protein content. The elite vied to import their favorite flavors, and each variety developed a legend.

Marcella Hazan’s Halibut Recipe

It’s already good, just be careful not overcook it.

Italian Ricotta Cheesecake for Mother’s Day

This ricotta cheesecake is airy and smooth and doesn’t make one feel heavy. At the party, it was the first dessert to go –next time I’ll have to make more.

Fresh Peas and drawing out the flavor

The most sublime dish that uses fresh peas is vignarola, the Roman vegetable braise that also includes artichokes and fava beans.

Grilled Marinated Chicken Breast and The Today Show

(Grilled and Marinated Chicken) is a casual dish that solves the problem of dried out chicken. Marinating it with lemon starts the cooking process and actually reduces the time on the grill. The breasts come out succulent and flavorful, wonderful for all of us in the rest of the family who enjoy chicken.

Artichoke Risotto: Risotto ai Carciofi

Creating artichoke risotto can be a bit intimidating. The artichokes need to be trimmed properly and at first the technique can be a bit daunting. No worries, just a bit of practice is needed. We like to use the small artichokes that in our stores come in packets. They are more tender than the big globe artichokes and are easier to trim.

Beef Tenderloin on a Salt Block

After only a few minutes we had the most delectable, mouth watering, perfectly seasoned meat.

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