Chef Hazan's Quick and Easy Shrimp Recipes

The Today Show — November 1, 2007

Are you crunched for time? Do you always rush through dinner? Well, you don't have to anymore. Just throw some shrimp in a dish and make chef Giuliano Hazan's quick and simple meals: shrimp with linguine, shrimp with beans and shrimp with yellow and red peppers.

Also, you can click on the following links for additional recipes from Giuliano's previous appearances on The Today Show: Spring Pasta in April 2007, Pasta Party in November 2006, Seafood in July 2006, Artichokes in April 2006, and Simple Italian in November 2005.

Grazie, Mama

The Tampa Tribune — May 9, 2007

With his shirt buttoned to the throat, he stares into the lens of the camera. A fresh linen napkin rests like a teepee at his eye level on the tablecloth in front of him. The table is in a restaurant in Brooklyn. His arms are drawn tight to his body. His eyes are a mixture of anxiousness and excitement. Which all makes sense when you're told the photo was shot during the first meal he ever ate in a restaurant. He was 5 years old.

Chef Follows Famous Mom's Footsteps

Sarasota cooking teacher and author Giuliano Hazan recently gave an Italian cooking demonstration at the Rolling Pin Emporium in Brandon. Before the class began, he took some time to recall the lessons his mother, Marcella Hazan, imparted to him in the kitchen.

Relative Greatness

St. Petersburg Times — April 5, 2006

Giuliano Hazan is demonstrating a cake recipe for a class of 20 rapt students, all perched on stools around a big steel table. The bearer of one of the most revered surnames in Italian cooking starts cracking eggs. "We're going to separate them, so we can whip the whites." He does not use a fancy egg separating gadget; he does not use the egg's broken shell. He plops the yolk into his palm and lets the white run through his fingers into a bowl. Hazan has been playing with his food professionally since he was a teenager, and he has been in the kitchen as long as he can remember.

One Gentleman of Verona

Gourmet — August, 2005

When he was five years old, Giuliano Hazan was staying with his grandmother in Cesenatico, Italy. After eating a healthy portion of her Swiss-chard tortelloni, he smiled, sighed, laid his tiny head upon the table, and lapsed into unconsciousness.

Giuliano's grandmother called the doctor, who rushed to her home. He examined Giuliano with care. "The boy is fine," the doctor finally said. "He is sleeping. He is content."

Giuliano Hazan Leads the Class in Italian Chef Legacy

Pittsburgh Post-Gazette — February 24, 2005

He's like his mother. He has her familiar profile, he's a good cook, an in-demand cooking teacher and a best-selling author. He's like his father. He has his dark good looks with black hair that has gone to salt and pepper. He knows his wines, and he's an astute businessman.

Giuliano Hazan is the son of Marcella and Victor Hazan, long the reigning ambassadors and educators of all foods Italian.

Counting Her Blessings

Town & Country — November, 2004

As Marcella's eightieth birthday approached last spring, her son, Giuliano, decided it was high time she was honored for her achievements and the inspiration she's been to others. Even though three generations of Hazans (Marcella and Victor, her husband of almost fifty years; Giuliano and his wife, Lael; and their two daughters) now reside on the west coast of Florida, there was no question about where the event would take place: at the 16th-century Villa Giona, outside Verona, Italy.

One Gentleman of Verona

Lexus.MSN — September, 2004

In the kitchen, when someone with the last name "Hazan" says you're doing something wrong, you stop. Even if she's only 5 years old.

I was making pasta at Giuliano Hazan's cooking school in Verona, Italy, when his daughter Gabriella, watching me try to artfully incorporate eggs, flour, and water, quietly declared, "I don't think that's right."

You Are How You Eat

New York Times — July 6, 2004

What greater pleasure than to whip up — and eat — risotto with truffles, pasta with porcini, homemade tortelloni filled with Swiss chard and ricotta. ... I have had the good fortune of growing up with parents who nurtured my passion for cooking and eating well. Some of my fondest memories are of times spent in the kitchen with my mother. I would stand with her at the stove and carefully stir the risotto — something my 5-year-old daughter now does at my side. In Italy, cooking and eating are not chores, they are one of life's gifts that nourish the soul as well as the body.

An Italian Classic

Newsweek — June 14, 2004

"Sogno" ("I'm dreaming"), says Marcella with a sigh as she looks out the train window at the Venice station, where red poppies on the tracks grow as randomly as her memories. We're headed to the gala birthday celebration in Verona. ... Soon, more than a hundred loving friends-former students, restaurateurs, two granddaughters-will float across the lawn of the Villa Giona, the refined 16th-century estate in the heart of Valpolicella wine country, where the Hazans' son, Giuliano, teaches cooking. He has planned a splendid, almost endless feast.

Chef's Delight

Secrets to Great Kitchens, Southern Living — 2004

The approach Chef Giuliano Hazan takes to cooking — few ingredients, simple directions, quick results, and impressive tastes — launched his cookbook Every Night Italian. This same basic philosophy carries over to the kitchen design, which he and his wife Lael planned with efficiency, entertaining, and serious cooking in mind. Step inside their kitchen, and discover streamlined ideas.

Cooking Up A Dream Vacation

Wine Enthusiast — May, 2003

Dream Location: The Romeo and Juliet-steeped city of Verona is a center of Italian architectural and culinary treasures. Villa Giona, where guests both live and learn, is a Renaissance gem situated on 15 acres of gardens and 12 acres of vineyards. Giuliano Hazan immerses students in the food, wine and lifestyle of Italy.