7 C
Tlell
Thursday, April 23, 2026
type here...

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...
Giulio Piccioli -
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 -

Explore more

Most Popular Articles

Copyright © Gumboot Press Inc.