![]() ![]() ![]() ![]() And at the supermarket they were very dead they were wrapped it was like a coffin. "The chicken, they were arriving from the farmer, and they were alive. "I never saw a supermarket in Italy," she tells NPR's Linda Wertheimer. Marcella Polini and Victor Hazan in 1952, pictured in her hometown of Cesenatico, Italy, shortly after they met. The American grocery stores, with all their canned goods and prepackaged foods, were a far cry from the markets of her Italian homeland, where fresh produce, meats and fish were easy to find. When Marcella Hazan came to the United States in 1955, one of her first priorities was figuring out how she would feed her husband, Victor. You can also listen to this 2005 story from the NPR archives in which Scott Simon visited Hazan in the kitchen. We reprint the NPR.org story that accompanied that interview in its entirety below. But meeting her future husband changed all that, as Hazan told Wertheimer in 2010. Ironically, Hazan had little interest in food growing up - she was a trained biologist. Marcella Hazan showed us that Italian cooking is simple, healthy and splendid." She was 89.Īs my colleague Linda Wertheimer noted in a 2010 profile of Hazan, "When Marcella Hazan came to America, Parmesan cheese came in cans we'd never met balsamic vinegar. Marcella Hazan, whose cookbooks helped revolutionize Americans' conceptions of what real Italian cooking tastes like, died Sunday at her home in Longboat Key, Fla. Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. ![]()
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