Italian cook who taught Americans regional cuisine honored for US 250th anniversary

Marcella Hazan, the Italian-born culinary icon who demystified regional Italian cooking for Americans, is being celebrated as part of the United States' 250th-anniversary commemorations. Her legacy is now cemented with the inclusion of her personal copper pot, used for making zabaglione, in the Smithsonian National Museum of American History's exhibition marking the 250th anniversary of the Declaration of Independence.

The National Museum of Italian Emigration (Mei) in Genoa is also dedicating an homage to Hazan, recognizing her profound influence on American culinary culture. After moving to New York in the 1950s, Hazan, who lived from 1924 to 2013, transformed how Americans approached Italian food through her influential books, cooking classes, and public outreach.

Her seminal work, "The Classic Italian Cookbook," along with others, introduced millions to the nuances of Italian regional cuisine, from fresh pasta dishes to the proper use of olive oil and balsamic vinegar. This tribute aligns with the broader celebrations for the Independence Day anniversary and has garnered support from various institutions, including the Centro Studi Americani and the Municipality of Cesenatico.

To further honor her, the Mei will present a clip titled "La pentola di Marcella" (Marcella's Pot), which includes a trailer for the 2024 documentary "Marcella" by director Peter Miller. Her son, Giuliano Hazan, expressed pride in the recognition, stating, "My mother had the gift of knowing how to bring out the flavor of the ingredients which, combined with her gift as a teacher, gave her the ability to change the way Americans conceived of Italian cuisine." CNN journalist Christiane Amanpour noted that "people across the country and the world may not recognize Marcella Hazan's name, but thanks to her, they eat (Italian food) differently."