Giuliano Hazan and his wife Lael will be your hosts for the week's activities. Giuliano, like many other good cooks, learned his craft from his mother. The mother in this instance is Marcella Hazan.
His first book, The Classic Pasta Cookbook, is an international bestseller with half a million copies in print in 16 countries and a James Beard award nominee. He went on to write Every Night Italian which won the World Cookbook award for best Italian cookbook in the English language. It has received rave reviews including one from The New York Times which said the book "epitomizes authenticity... this food is genius -- genius distilled from history."
In his most recent book, How to Cook Italian, Giuliano guides you every step of the way, from how to shop, how to equip your kitchen, to basic Italian cooking techniques with over 225 recipes.
Giuliano's experience began at age 17 as he worked his way up from assistant to teacher and director at Marcella Hazan's renowned School of Classic Italian Cooking in Bologna. He has over 15 years of teaching experience and makes regular appearances at cooking schools across the U.S. and abroad. For 4 years he taught a widely attended course in Venice at the legendary Hotel Cipriani.
Whats in Store for the Week?
A limited number of students will participate in a week of intensive hands-on classes taught by Giuliano Hazan. Each class of students will learn to prepare traditional Italian cuisine, popular in the region of Veneto.
As is the case throughout the Italy, you will learn to cook with fresh, seasonal ingredients and learn recipes that will incorporate your fresh ingredients into you pasta and risotto, as well as learn new ways of complimenting the seasonal delicacies with meats, local fish and of course, dolce.
Each class is five hours in legnth and concludes with a four or five course dinner, prepared by you and your fellow students.
Each class will also include presentations by Marilisa Allegrini on the major wine producing regions of Italy. The wines discussed, both from the Allegrini vineyards and other distinguished Italian producers, will accompany the meals. All instruction is given in English.