This Italian maestro does not play the piano or conduct an orchestra. Instead, he produces a fifty-foot length of pasta from a small hand-operated pasta machine. He shows how to cook superlative Italian food and supplements his recipes with learned and witty information on Florentine history. He is Giuliano Bugialli, a slight, bearded professor of literature turned teacher of cookery. He has cooking schools in both Florence and New York, and he tours the United States giving lessons and demonstrations.
Being a food and wine writer, I find that cooking schools and teachers tend to give me a feeling that I will politely call déjà vu. But not Bugialli.
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