Giuliano Hazan's guest appearances

Giuliano Hazan

A Taste of the Past

Just Forking Around

Nathalie Dupree

David Shields

Lindsey Simcik

Lidia Bastianich

Andrew Smith

Frederick Douglass

Patrick Smith

Chris Hill

Jay Buchsbaum

Peter Kaminsky

Barry Estabrook

Jacques Pepin

Hiroko Shimbo

Seamus Mullen

Curtis Stone

OwlTail

Have you ever wondered what really makes a dish Italian? Today's guest, Giuliano Hazan, the son of Marcella Hazan, the Godmother of Italian cooking, defines this for you, on the show today. Listen in as he shares his story and his passion, and also some interesting titbits. Giuliano Hazan is a world-renowned chef, author, teacher and entrepreneur, with an exceptional ability to create delicious meals, using only a few ingredients. His cooking has been influenced to some extent by his iconic mother, however, after embracing the experience and the knowledge that was given to him, Giuliano has forged his own, truly remarkable path. Giuliano has authored five cookbooks, with the first one, The Classic Pasta Cookbook, having been nominated for a coveted James Beard Award. In 2007, the International Association of Culinary Professionals named him Cooking Teacher Of The Year. He has also created a cooking school in Italy, where he offers a week long experience of cooking, exploring and learning about Italian culture. Then there's Giuliano's Classics, his growing Product Line, which includes classic Italian recipes, prepared under his personal supervision and also some premium foods, imported from the best producers in Italy. Debi discovered in Giuliano Hazan a passion and a love for creating memorable moments, through sharing meals that transport you through time and place. Listen in now to hear Giuliano's delicious story. Join Debi and Giuliano today, as they talk about: Why Giuliano's family moved From the States to Northern Italy when he was about two years old. His precious years growing up in Italy. Delicious lunches at school, prepared by his mom, yet they meant ridicule from the other kids! Giuliano's education and interests. His time at Providence. That it all worked out, even though he didn't start a career in theater. What drives him to cook the way that he does,  saving time and using few ingredients. What makes a dish Italian! All about pasta – making it, storing it and buying it. What's the best type of pasta to buy, dry, or refrigerated? Ingredients that you should always have in your pantry. Cervia - Giuliano's favorite salt and some great advice about purchasing good salt. All about Olive Oil – Super important! Which one to use and how long you can keep it. Becoming aware of where the olives in your Olive Oil were really grown. The really special red wine vinegar that Giuliano imports from Italy with his product line. The new product in his line - a very special risotto rice, processed with a pestle and mortar system. All about his wonderful cooking school, in a luxurious Renaissance Villa, Villa della Torre which is surrounded by vineyards. That his cooking school has been designed to cultivate appreciation in the students. His hands on cooking experience at his cooking school. The cruise that's on the horizon for Giuliano. (Go to www.giulianohazan.com to get details) How he met Marilisa Allegrini, his cooking school partner and a top notch wine producer. His thoughts on the current competitive food networks. Why his mother didn't want to be called a chef. Resources: Get Giuliano Hazan's Books Now! How To Cook Italian Every Night Italian Cookbook Hazan Family Favorites Marcela Hazan Cookbooks Essentials of Classic Italian Cooking Villa del Torre (hosts Giuliano's cooking school in Veneto) Giuliano's Website Check out Giuliano's line of products are here Allegrini Wines The MUST HAVE Sea Salt

Have you ever wondered what really makes a dish Italian? Today's guest, Giuliano Hazan, the son of Marcella Hazan, the Godmother of Italian cooking, defines this for you, on the show today. Listen in as he shares his story and his passion, and also some interesting titbits. Giuliano Hazan is a world-renowned chef, author, teacher and entrepreneur, with an exceptional ability to create delicious meals, using only a few ingredients. His cooking has been influenced to some extent by his iconic mother, however, after embracing the experience and the knowledge that was given to him, Giuliano has forged his own, truly remarkable path. Giuliano has authored five cookbooks, with the first one, The Classic Pasta Cookbook, having been nominated for a coveted James Beard Award. In 2007, the International Association of Culinary Professionals named him Cooking Teacher Of The Year. He has also created a cooking school in Italy, where he offers a week long experience of cooking, exploring and learning about Italian culture. Then there's Giuliano's Classics, his growing Product Line, which includes classic Italian recipes, prepared under his personal supervision and also some premium foods, imported from the best producers in Italy. Debi discovered in Giuliano Hazan a passion and a love for creating memorable moments, through sharing meals that transport you through time and place. Listen in now to hear Giuliano's delicious story. Join Debi and Giuliano today, as they talk about: Why Giuliano's family moved From the States to Northern Italy when he was about two years old. His precious years growing up in Italy. Delicious lunches at school, prepared by his mom, yet they meant ridicule from the other kids! Giuliano's education and interests. His time at Providence. That it all worked out, even though he didn't start a career in theater. What drives him to cook the way that he does,  saving time and using few ingredients. What makes a dish Italian! All about pasta – making it, storing it and buying it. What's the best type of pasta to buy, dry, or refrigerated? Ingredients that you should always have in your pantry. Cervia - Giuliano's favorite salt and some great advice about purchasing good salt. All about Olive Oil – Super important! Which one to use and how long you can keep it. Becoming aware of where the olives in your Olive Oil were really grown. The really special red wine vinegar that Giuliano imports from Italy with his product line. The new product in his line - a very special risotto rice, processed with a pestle and mortar system. All about his wonderful cooking school, in a luxurious Renaissance Villa, Villa della Torre which is surrounded by vineyards. That his cooking school has been designed to cultivate appreciation in the students. His hands on cooking experience at his cooking school. The cruise that's on the horizon for Giuliano. (Go to <a href="http://www.giulianohazan.com" rel="nofollow" target="_blank">www.giulianohazan.com</a> to get details) How he met Marilisa Allegrini, his cooking school partner and a top notch wine producer. His thoughts on the current competitive food networks. Why his mother didn't want to be called a chef. Resources: Get Giuliano Hazan's Books Now! How To Cook Italian Every Night Italian Cookbook Hazan Family Favorites Marcela Hazan Cookbooks Essentials of Classic Italian Cooking Villa del Torre (hosts Giuliano's cooking school in Veneto) Giuliano's Website Check out Giuliano's line of products are here Allegrini Wines The MUST HAVE Sea Salt

#010 Creating Memorable Moments with Italian Food with Giuliano Hazan

This week on A Taste of the Past, Linda Pelaccio is on the phone with Giuliano Hazan, cooking instructor and author of a new book entitled Hazan Family Favorites. Giuliano comes from a tradition of fine Italian cooking. His mother, Marcella Hazan, is a famous Italian cookery writer. Tune in to hear Giuliano recount stories of frying with his grandmother, and being teased because of his Italian school lunches. Giuliano’s book includes unpretentious recipes designed to inspire home cooking. Hear about Giuliano’s favorite pasta dish, why he loves to teach, and the importance of cooking with family. Hear some of Giuliano’s heirloom recipes on this episode of A Taste of the Past. This episode has been brought to you by Whole Foods.     “My mother and father could put up with a lot of things, but not bad food…” “I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it’s really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It’s almost the purest way of enjoying something when it’s very well fried.” “The act of cooking together creates a bond within a family.” — Giuliano Hazan on A Taste of the Past

This week on A Taste of the Past, Linda Pelaccio is on the phone with Giuliano Hazan, cooking instructor and author of a new book entitled Hazan Family Favorites. Giuliano comes from a tradition of fine Italian cooking. His mother, Marcella Hazan, is a famous Italian cookery writer. Tune in to hear Giuliano recount stories of frying with his grandmother, and being teased because of his Italian school lunches. Giuliano’s book includes unpretentious recipes designed to inspire home cooking. Hear about Giuliano’s favorite pasta dish, why he loves to teach, and the importance of cooking with family. Hear some of Giuliano’s heirloom recipes on this episode of A Taste of the Past. This episode has been brought to you by <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods</a>. <h4>“My mother and father could put up with a lot of things, but not bad food…”</h4> “I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it’s really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It’s almost the purest way of enjoying something when it’s very well fried.” “The act of cooking together creates a bond within a family.” — Giuliano Hazan on A Taste of the Past

Episode 105: Giuliano Hazan