 | 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. |
Giuliano Bugialli is a master teacher about Italian food and demonstrates with great care how simple and easy it is to prepare a fine recipe. Below Giuliano demonstrates one recipe from this series. You can downloaded a printable version of this recipe, too. Just Click to download: Recipe From CALABRIA: Spaghetti with Sautéed Zucchini
There are three zucchini recipes on the DVDs. To see Giuliano demonstrate Spaghetti with Sautéed Zucchini watch this:
Trailer for this DVD:
Giuliano Bugialli's Master Classes of Italian Cooking
(Four Disc Set With EBook)
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 DVDs 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 Ebook with over 150 recipes and 40 desktop quality videos
Disc Two: Antipasti/Appetizers & Primi Piatti/First Courses including:
How to Make Fresh Pastas from Three Regions
Pizza with Tomato Pockets
Various Bruschette
Fresh Pastas
Potato Gnocchi
Spaghetti with Sauteed Zucchini
Ziti Baked in a Beehive of Pasta
Disc Three: Risotti; Vegetables/Verdure and Fish and Shellfish including:
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
Disc Four: Main Courses/Piatti Principali and Desserts/Dolci including:
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
 | This program was replicated to DVD 5 media. Click for terms of sale |
Interesting Links:
i-Italy
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
Food Tourist.Com
Sally’s Place
Slow Travel – Italy
National Pasta Association
Academia Barilla
ROYCROFT Inn gift shop
Thanks so much for this. This might sound weird, but I spent the first few years of my teenage lifein Rome, then traveled all over the world. Now I’m living in New Zealand, with my Chinese wife, and son we had whilst living in Japan! Truly internationalized, eh? Anyway, I’ve been trying to rediscover the smells and tastes of my youth with some authentic Italian recipes like these, best I’ve found so far! Thanks again.