Meet Giuliano Bugialli, Master of Italian Cuisine
People who are passionate about Italian food can look forward to attending the second captivating presentation, "Storia dell Cucina Italiana" on Thursday, March 13 at 7:00 PM. at Caldwell College (Alumni Theatre), 9 Ryerson Avenue, Caldwell. The program will feature Giuliano Bugialli, one of the most popular Italian cooking teachers, demonstrators and authors.
Giuliano Bugialli was born in Tuscany and grew up in a villa outside the city where his father was a director of one of Italy's largest wineries. With a charming Florentine accent and a track record of incredible success, Bugialli has an extensive knowledge, remarkable technique and theatrical presence, earning him immense popularity as a demonstrator in the U.S., Canada and Australia. Through his numerous books, newspaper and magazine articles and appearances, Bugialli has always strived to make Italian ingredients and products better known abroad. In reproducing Italy's cucina, he has always insisted on absolute authenticity, and in doing so has spread interest abroad; and also requests for Italian cheeses, wines, preserved meats, mushrooms and olive oil. It was reported by the Italian Trade Commission that his five article series on Italian cheeses substantially increased the importation in quantity and above all, brought a greater variety of these types of products into the United States, in a relatively short period of time.
Foods of Italy has been translated into French, German, Japanese, Portuguese, Spanish and has its own British edition. The book was translated into Italian in 1987. This was the first time ever an Italian cookbook in English was translated for the home country! He has consistently been honored by his native city. Bugialli was honored with the Caterina de Medici Award in 1980 for his outstanding contribution to Italian cooking in that anniversary year and in 1984, he received the Ponte Vecchio Award in a ceremony at the Palazzo Vecchio for his contribution to the city of Florence and the region of Tuscany.
The event will feature cuisine in Ancient Rome and an introduction to "Gastronomia Italiana". The event was co-organized by The Center for Italian & Italian-American Culture, Inc. and the Italian Club at Caldwell College.
For further information please contact Roxanne Knott-Kuczborski at The Center of Graduate and Continuing Studies at 973-618-3532 or The Center for Italian & Italian American Culture, Inc. at 973-571-1995.