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Thursday, April 23, 2026
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Islands Cuisine

Islands Cuisine

The Long Way Is the Point

Giulio Piccioli -
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...
Islands Cuisine

Giovanni’s Trattoria

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

Mapi’s Chocolate Cake

Giulio Piccioli -
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...
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...

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