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Giulio Piccioli

Islands Cuisine

Carlo’s peppers

Giulio Piccioli -
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...
Islands Cuisine

Zucchini pasta, of course

Giulio Piccioli -
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...
Columns

A recipe for listening

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

Fish sticks: A recipe of sorts

Giulio Piccioli -
“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...
Letters to the Editor

Spruce-tip pie goes ‘zing’

Haida Gwaii News -
I always have a hankering for dinner at Gather and so was pleasantly surprised to see Chef Giulio had gifted us all with the...
Islands Cuisine

On eating trees

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

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