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Sunday, December 22, 2024
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Giulio Piccioli

written articles

Gallivanting

A love affair

If I told you to close your eyes and think of your favourite food, you would understand the assignment immediately. With your eyes closed,...
Giulio Piccioli -
Islands Cuisine

Carlo’s peppers

There is a story Carlo Petrini shares at the very beginning of his famous book, Slow Food Nation, that I often think about. Carlo is...
Giulio Piccioli -
Islands Cuisine

Zucchini pasta, of course

I had other plans for this week’s column, but they all got sort of hijacked by the reality that we all have a lot...
Giulio Piccioli -
Columns

A recipe for listening

I speak often with friends (especially those asking about improving their cooking game) about the idea of listening to the ingredients you are cooking...
Giulio Piccioli -
Columns

Fish sticks: A recipe of sorts

“I got heads for you!” Tom yelled, slowing down his truck just enough as he passed by the restaurant. Alex was standing beside me, and...
Giulio Piccioli -
Islands Cuisine

On eating trees

While prepping one of our most popular desserts — the now iconic Spruce Tip Key Lime Pie — I finally exhausted our coveted stockpile...
Giulio Piccioli -

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