“She was the first mother of Italian cooking in America” Lidia Bastianich told The New York Times upon the passing of Marcella Hazan last Fall. What she taught us—chefs and home cooks alike—has become the foundation of American cooking today. She taught Americans what the pantry staples should be (extra-virgin olive oil, balsamic vinegar), to prize the essence of vegetables, including leaving market-fresh greens pretty much alone and to make simple ingredients shine.
In her honor, the International Culinary Center (ICC)—the only school at which Marcella taught—is launching a scholarship in her name, sending worthy aspiring chefs to the seven-month Italian Culinary Experience, a program that begins at ICC’s campus in New York or California, then continues in Marcella’s home province of Emilia-Romagna in Italy, including staging (apprenticeships) in top restaurants in Italy.
EAT, DRINK AND INSPIRE THE NEXT GREAT ITALIAN CHEF
Fine restaurants around the country salute the great Italian cook, Marcella Hazan with interpretations of her recipe, Busara-Style Pasta Sauce, a recipe from her book Marcella Cucina, on April 15 (some are serving the special all week)! A percentage of the proceeds will be donated to the scholarship.
New York City:
- Bar Eolo
- Boulud Sud
- Del Posto
- Giovanni Rana Pastificio & Cucina
- Il Punto Ristorante
- Manzo Ristorante
- Michael’s New York
- Salumeria Rosi
- SD26 Restaurant and Wine Bar
- Tomaso’s (Pheonix, AZ)
- Michael’s Santa Monica (Santa Monica, CA)
- Cotogna (San Francisco, CA)
- Casa Luca (Washington, DC)
- Fiola (Washington, DC)
- BARTOLOTTA Ristorante Di Mare (Las Vegas, NV)
A GALA LUNCH BENEFIT
On April 15, ICC will host a gala lunch to benefit the scholarship, at which the first recipient will be announced. The gala will feature a special Marcella-inspired menu prepared by Marcella’s son, Giuliano Hazan, Mark Ladner of Del Posto and Matteo Bergamini of SD26. Tickets are $185 and can be purchased by emailing firstname.lastname@example.org.
THE ITALIAN KITCHEN:
WITH GIULIANO HAZAN AND LIDIA BASTIANICH
Lidia Bastianich welcomes Giuliano Hazan, Marcella’s son, to La Scuola to offer guests a glimpse – and a taste – of his mother’s world. Giuliano and Lidia will demonstrate four of Marcella’s celebrated recipes in La Scuola’s open kitchen. Guests will enjoy each course, which will be paired with complementary wines. Class will be complete with wine tasting notes and Marcella’s recipes to take home. SOLD OUT.
“MARCELLA’S FAVORITES” BASKET FROM GUSTIAMO
To honor her friendship and inspiration, the online specialty retailer Gustiamo has created a gift basket of Marcella’s favorite items (as her husband, Victor, explains “the artisanal foods that Beatrice brings have the distinctive flavor we would insist on if were shopping for them ourselves in Italy”). Gustiamo will proudly donate 30% of the basket’s sales to the Marcella Hazan Scholarship at the International Culinary Center.
The basket, in a beautiful repurposed wooden crate from the Hunts Point produce market in the Bronx, includes items such as Red Wine Vinegar-Giuliano Hazan Selection, Traditional Balsamic Vinegar, Gragnano Spaghetti, Fusilli di Pisa, Anchovies, San Marzano Tomatoes, Farro, Coarse Sea Salt, Espresso Grind Coffee and more. Click here to purchase.
HOME COOKS UNITE
As Dorothy Cann Hamilton, Founder and CEO of ICC says, “We look at this as a ‘group hug’ for Marcella, and the beginning of a long-term acknowledgement of her legacy.” We encourage home cooks to make her Busara-Style Pasta Sauce and share their pictures with us @ICCedu #Celebrate Marcella. (In Marcella’s typical unaffected style, “Busara” means “a mess,” ingredients tossed together.)