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Marcella March

March 3, 2010

I’ve decided that this month will be in honor of all things Marcella. Marcella Hazan, that is. She is considered to be the foremost word on Italian cooking and cuisine in the U.S., and she is often credited with introducing Italian cooking to American kitchens.

Born in the Emilia-Romagna region of Italy, Marcella hadn’t really cooked before marrying Victor Hazan. After moving to New York, she quickly realized that she had to learn how to cook. Using a combination of Italian cookbooks and her memory of flavors from home, Marcella taught herself how to cook. She eventually began teaching cooking lessons from her home before opening the cooking school The School of Classic Italian Cooking. Since then, she has written several cookbooks and won numerous awards.

Marcella’s recipes are purely Italian, without any American influence, using only ingredients that you would be able to find were you cooking in Italy.

Come along with me as I create some of the wonderful recipes from Marcella Hazan’s Essentials of Classic Italian Cooking.

One Comment leave one →
  1. Nicole permalink
    March 4, 2010 2:04 pm

    What a great idea–looking forward to the recipes!

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