10.4 C
Tlell
Tuesday, April 1, 2025
type here...

Giulio Piccioli

written articles

Islands Cuisine

My first business

I was maybe 13 years old when I started my first business. I spent most of the summer of 1990 playing soccer on the...
Giulio Piccioli -
Islands Cuisine

L’Osteria del Mare

I have enjoyed writing for most of my life. While still living in Italy, I was planning to study journalism, until a beautiful French...
Giulio Piccioli -
Islands Cuisine

Mapi’s Chocolate Cake

So many thoughts fill my head as I say my final goodbyes to family and friends during my recent visit home for my father’s...
Giulio Piccioli -
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 -

Explore more

Most Popular Articles

Copyright © Gumboot Press Inc..