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Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. This 4 disc set includes 3 video DVD’s with detailed instructions on over 40 dishes. Disc one includes an e-book with all the recipes and more.

Program Usage Options Home Use Only $39.95Non-Profit Use $39.95Institutional Use $39.95

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Below you can watch Giuliano Bugialli demonstrate one recipe from this series and you can downloaded a printable version of the recipe in PDF format. Just Click: Recipe download: From CALABRIA: Spaghetti with Sautéed Zucchini

There are three zucchini recipes on the DVDs. To see Giuliano demonstrate Spaghetti with Sautéed Zucchini watch this:

This program was replicated to DVD 5 media. Click for terms of sale

This program or some episodes from this DVD are available to rent from YouTube. Click to watch.

Trailer for this title:

Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.

Take a culinary tour with Giuliano, as he presents his world renowned expertise on the bounty of Italy’s regional foods. This is haute cucina – presented by the master.

This four disc set includes three video DVD’s with detailed instruction on the preparation of over 40 dishes. The additional disc provides a companion e-book with each recipe seen in the video plus more than a hundred others.

Disc One: The e-book with over 150 recipes and 40 videos desktop quality videos
Disc Two: Antipasti / Appetizers
Fresh Pastas
Primi Piatti / First Courses
Disc Three: Risotti
Vegetables/Verdure
Fish and Shellfish
Disc Four: Main Courses/Piatti Principali
Desserts/Dolci

Sample recipes presented on Disc Two:
Pizza with Tomato Pockets
Various Bruschette
Fresh Pastas
Potato Gnocchi
Spaghetti with Sauteed Zucchini
Ziti Baked in a Beehive of Pasta

Sample recipes presented on Disc Three:
Risotti
Zucchini Timbales
Orange and Artichoke Salad
Sweet and Sour Artichokes
Fennel Fricassee Roman Style
String Beans in Caper-Walnut Sauce
Fish and Shellfish
Fresh Tuna in Savory Wine Lemon Sauce
Rice and Clams
Shrimp, Radicchio and Beans
Dorade with Lemon
Shrimp Wrapped in Pancetta

Sample recipes presented on Disc Four:
Veal Shank in Vegetable Sauce
Polenta with a “Touch” of Mushroom
Poached Boned Stuffed Chicken
Guinea Hen Baked in Cabbage Leaves
Orange Zabaione
Citron Liqueur
Apple-Stuffed Pastry
Orange Biscotti
Little Ricotta Budini
Sweet Pizza with Grapes
Fried Pastry Cream

Total Running Time on 3 DVDs: 370-minutes
Plus DVD with e-book and computer compatible video.
© 1998 & 2010 Foods of Italy Inc – All Rights Reserved

Interesting Links:

i-Italy
La Cucina Italiana
John D. Calandra Italian American Institute
TheNibble.com
SeriousEats.com
Anna Maria’s Open Kitchen
Casa Italiana Zerilli-Marimo of NYU
Food & Wine Magazine
Bon Appetit
FineCooking.com
The Gourmet Connection Magazine
Alta Cucina Store
Food Tourist.Com
Bella Italia
Sally’s Place
Slow Travel – Italy
National Pasta Association
Academia Barilla
ROYCROFT Inn gift shop
Taste Book