Giuliano Hazan gives us an insight into his early life, both in the United States and Italy, and how these two cultures have been ever present in his family, business and travel interests
We learn about the differences, but also the similarities, between La Cucina Italiana in the two countries, and how he chooses the ingredients for his own cooking before hearing why the Valpolicella and the typical food products of Veneto are so special.
Giuliano also reveals the plans for his upcoming cooking school in Bolgheri, Tuscany, and how many bottles of extra virgin olive oil he uses in a year!
This episode was first published in Deliciousitaly.com in 2021.
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