Giuliano Hazan

Giuliano Hazan
Did you know?

Of Italian food, Giuliano writes: “[It] does not hem and haw; it asserts itself proudly. If it were a painting, it would not be made of varying shades of beige but of the vibrant colors one sees on the houses in so many Italian towns."

Giuliano Hazan
Giuliano's Featured Recipe
Broccoli Soup with Pasta

Click here for recipe

Giuliano Hazan is a cookbook author and teacher who focuses on Italian cooking. He is the son of Marcella Hazan and while he was clearly influenced by his mother’s mastery of Italian cuisine, he has, without a doubt, carved out his own place in the culinary world.


Giuliano is the author of five books, all about Italian food. The most recent is Hazan Family Favorites, and the remaining four are Thirty Minute Pasta, How to Cook Italian, Every Night Italian, and The Classic Pasta Cookbook.


He recently released an app called Cooking Italian with Giuliano Hazan.


Giuliano has taught hands-on and demonstration-style courses  at cooking schools in Europe and the United States for more than 30 years. From 1995 to 1999, he led courses at the legendary Hotel Cipriani in Venice — one class featured both his mother and Chef Nobu Matsuhisa. In the United States, his recent cooking school appearances include Sur La Table, Ramekins, and Central Market.


In 2000, Giuliano and his wife, Lael — along with partner, Marilisa Allegrini of the Allegrini Winery in Valpolicella — inaugurated a cooking school of their own called Cooking with Giuliano Hazan in Italy at Villa Giona, a restored Renaissance villa outside Verona. The team offer classes every fall and spring.  


Giuliano and Marilisa have also launched A & H Selections to identify and import "made-in-Italy" food specialties including premium extra virgin olive oil made from prized Ogliarola olives grown in Apulia, and red wine vinegar made in the Valpolicella area near Verona.


Although he was born in the United States, Giuliano spent much of his childhood in Italy, where his mother ran a cooking school in Bologna. After graduating from Swarthmore College, he enrolled in the Trinity Rep Conservatory, a professional theater program in Providence, Rhode Island, but when he was not performing, he found himself teaching cooking at Peter Kump’s New York Cooking School (now the Institute of Culinary Education). Both his love of the theater and his love of Italian food conspired to direct Giuliano to the cooking school classroom, which he has never left.


Giuliano and Lael live in Sarasota, Florida, with their two daughters Gabriella and Michele. His website is and his blog is He also teaches three classes at  

Latest Recipes

Bean and Pasta Soup

Although this recipe may take closer to 45 minutes to prepare than 30, Pasta e Fagioli is one of northern Italy's best known and loved soups and deserves to be included in this book. There are many variations of this soup and one of my favorites is from the Veneto, where the soup is thick and creamy, a texture that is achieved by mixing in some mashed boiled potato as well as mashing some of the beans. The beans traditionally used in this soup are cranberry beans, borlotti in Italian some of the most famous ones come from a town in the Veneto called Lamon. A good substitute, if cranberry beans are not available, is cannellini beans.

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Fettuccine with Spring Vegetables

This is such a popular dish that its Italian name almost does not need translation. A common mistake in making this is not sauting the v...

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Broccoli Soup with Pasta

Here is an incredibly easy soup recipe to prepare for your next weeknight meal. Broccoli Soup with Pasta is quick and delicious. Broccoli's rich and nutty flavor helps to develop a wonderful broth for this soup. The pasta in the soup absorbs some of the broccoli flavor, giving the soup more body and substance. This soup will warm you up on a cold and windy night. Nothing like a hot bowl of soup to relax you. If your family loves broccoli they will go nuts for this easy slow cooker soup recipe. Slow cooker broccoli soup is a healthy soup to feed your family. They will love the creamy texture and rich taste. Make this for a meal this week.

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Spaghetti with Scallops, Fresh Tomatoes, and Basil

Sweet-tasting and refreshing, this is a wonderful summer pasta dish. If you can, get the "dry" scallops instead of the "wet" ones. Though...

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Tagliatelle with Chickpeas

One of the restaurants we enjoy going to when we are in Valpolicella, the wine country outside of Verona, is Alla Rosa Alda, in the tiny ...

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Penne with Spinach and Ricotta

When making tortelloni filled with spinach and ricotta, I sometimes ended up with leftover filling. It occurred to me that it would make ...

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Linguine with Fresh Tomatoes, Basil, and Mozzarella

Sorrento is a beautiful town on the Amalfi coast outside of Naples, an area famous for buffalo mozzarella and the sweet, flavorful tomato...

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Linguine with a Pink Shrimp Sauce

This is a very elegant sauce that is traditionally served with seafood-filled ravioli. A portion of the shrimp are chopped very fine, gi...

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Orecchiette with Broccoli

You would never guess there are anchovies in this sauce, but without them it would not have the same depth of flavor. Orecchiette, which ...

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Penne with Asparagus and Prosciutto

This is one of our favorites in spring when sweet, meaty asparagus is in season. To infuse this sauce with a rich asparagus flavor, I sav...

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Fusilli with Sausage and Zucchini

Savory sausage and sweet zucchini are a great combination, and adding some fresh tomatoes ties everything together. Try using a plain por...

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Fettuccine with a Savory Veal Sauce

Veal is quite mild and goes very well with green olives, which give it a little kick. I usually cook veal with butter, but olive oil is b...

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