How Marcella Hazan Made Italian Food All-American
It's not going too far to claim that America would never have fallen in love en masse with Italian food were it not for Marcella Hazan, the Italian-born cook and teacher who died this morning at her home in Longboat Key, Florida. Pizza and pasta, to be sure, were well established in postwar America, along with shrimp "scampi," steak alla pizzaiola, lobster fra diavolo, garlic bread and all the other warhorses of Italian-American cooking that have lately been undergoing a retro revival at the hands of hipster chefs like Rich Torrisi and Mario Carbone.
To continue reading this article you must be a Bloomberg Professional Service Subscriber.
If you believe that you may have received this message in error please let us know.
- Trump's Judgment Is Debatable. His Sanity Is Not.
- America's Adversaries Get It: Trump Can Be Ignored
- What a Middling Uber Rating Might Say About You
- Democrats' Next Tax Victory Is Worth the Wait
- The End of Net Neutrality Isn't the End of the World
- Never-Trumpers Never Agree About Anything Else
- The Blockchain Might Scare the Gig Economy to Death