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Friday, March 6, 2026
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Giulio Piccioli

written articles

Islands Cuisine

The Long Way Is the Point

There are days when my mind wanders. There are days when, like I know it is for many, that feeling of anxiety seems to accompany...
Giulio Piccioli -
Islands Cuisine

Capital “F” Fun By Tony Ravioli

“What do you and Giulio do for fun? And I mean capital ‘F’ Fun, not just everyday fun?” asked our friend Bobbi Lee to...
Giulio Piccioli -
Islands Cuisine

Giovanni’s Trattoria

In 2003, I found myself in London, Ontario, working in a little bistro called the Green Tomato. I was 23 years old, with little...
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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...
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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,...
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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...
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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...
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