Like many other good cooks, Giuliano Hazan learned his craft from his mother. Only in Giuliano's case, the mother in question is Marcella Hazan, the woman who almost single-handedly introduced Americans to authentic cuisine of her native Italy with two landmark books, The Classic Italian Cookbook and More Classic Italian Cooking.
Giuliano inherited his mother's writing as well as her cooking skills. His first book, The Classic Pasta Cookbook, is an international bestseller with half a million copies in print in 16 countries and was a James Beard award nominee. His new book, Every Night Italian, 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."
Giuliano's kitchen experience began when he was 17 years old at Marcella Hazan's renowned School of Classic Italian Cooking, where he worked his way up from assistant to teacher and director. With nearly twenty years of teaching experience, he now appears regularly at cooking schools across the U.S. and abroad. For four years he taught a widely attended course in Venice at the legendary Hotel Cipriani. In 2000 he and wife, Lael, inaugurated a cooking school, "Cooking with Guiliano Hazan," at Villa Giona, a restored Renaissance villa outside Verona, Italy. Together with their partner, Marilisa Allegrini, of the famed Allegrini Winery, they offer one-week courses of total immersion in Italian food, wine and life, which draw professional and amateur chefs from all over the world.
Giuliano and Marilisa have also launched A&H Selections to identify and import "made-in-Italy" food specialties, including a premium extra virgin oil made from prized Ogliarola olives in Apulia and a red wine vinegar made in the Valpolicella area near Verona.
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