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October 3, 2013

Along with the rest of the culinary community and countless home cooks and readers, we at Cookstr mourn the loss of Marcella Hazan.

“I consider cooking to be an act of love,” Marcella once wrote. “I do enjoy the craft of cooking, of course, otherwise I would not have done so much of it, but that is a very small part of the pleasure it brings me. What I love is to cook for someone. To put a freshly made meal on the table, even if it is something very plain and simple, as long as it tastes good and is not a ready-to-heat something bought at the store, is a sincere expression of affection, it is an act of binding intimacy directed at whoever has a welcome place in your heart. And while other passions in your life may, at some point, begin to bank their fires, the shared happiness of good homemade food can last as long as we do.”

Warmest regards,
Kara Rota
Editorial Director

“Cooking came to me as though it had been there all along, waiting to be expressed; it came as words come to a child when it is time for her to speak,” Marcella Hazan wrote in her 2008 memoir,

Amarcord: Marcella Remembers. After earning a doctorate in natural sciences and biology from the University of Ferrara in Italy, she married American Victor Hazan in 1956 and moved to New York. Although Marcella had never cooked before her marriage, she was so frustrated with the quality of American food that she set about recreating the flavors she remembered from Emilia-Romagna. Soon she accidentally fell into teaching cooking classes in their home, and opened the School of Classic Italian Cooking in 1969. Between 1973 and 2008, Marcella wrote seven books that largely informed the way Americans cook Italian food.

More Marcella Hazan Recipes from Cookstr

Bread Salad
Grilled Bread with Olive Oil, Garlic and Tomato
Risotto with Parmesan Cheese
Pearl Onions with Pancetta, Rosemary and Vinegar
Baked Rigatoni with Tiny Meatballs
Focaccia with Onions, Genoese Style

  by Giuliano Hazan 

“One of the restaurants we enjoy going to when we are in Valpolicella, the wine country outside of Verona, is Alla Rosa Alda, in the tiny hilltop town of San Giorgio. One of their specialties is a pasta dish they call “Tagliatelle Embogoné” in the local dialect. It is homemade egg noodles with a sauce of fresh cranberry beans. When I was growing up, my mother made a soup with chickpeas, tomatoes, and rosemary that I loved. I’ve adapted it here, taking inspiration from Alla Rosa Alda’s dish, into a pasta sauce that is now one of our favorites at home.” – Giuliano Hazan 
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