178 BAL HARBOUR
Giuliano [Hazan] delights in sharing
his "love and respect for good food,"
whether he's teaching students to "chop
onions and sauté scaloppine" or leading
them on daily excursions throughout
the Veneto region—from a visit to an
ancient mill where rice for risotto is
processed the same way it was in 1648;
to witnessing the making of olive oil at
a frantoio; to tasting rare Culatello di
Zibello, an air-cured ham more prized
than prosciutto.
COURTESY
OF
GIULIANO
HAZAN
