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These Italian ingredients didn’t exist in America before Marcella Hazan

Season 39 Episode 6 | 1m 41s

Marcella Hazan introduced classic Italian ingredients to America, including extra virgin olive oil and sun-dried tomatoes. She also introduced balsamic vinegar to the U.S., which she lived to regret for its overuse in cooking.

Support for American Masters is provided by the Corporation for Public Broadcasting, AARP, Rosalind P. Walter Foundation, Judith and Burton Resnick, Blanche and Hayward Cirker Charitable Lead Annuity Trust, Koo and Patricia Yuen, Lillian Goldman Programming Endowment, Seton J. Melvin, Thea Petschek Iervolino Foundation, Anita and Jay Kaufman, The Philip and Janice Levin Foundation, Kate W. Cassidy Foundation, The Blanche and Irving Laurie Foundation, The Ambrose Monell Foundation, Ellen and James S. Marcus, The Charina Endowment Fund, The Marc Haas Foundation and public television viewers.
Extras
Actor Daniel Dae Kim on his groundbreaking career and new project, "Butterfly."
Discover this portrait of the Cuban-American graphic artist and graphic novelist Edel Rodriguez.
Composer John Kander and lyricist Fred Ebb talk about how they have worked together.
Mel Brooks talks about the first Broadway show he ever saw—Cole Porter's "Anything Goes."
Explore the creative process and familial narrative behind acclaimed fashion label House of Aama.
Giuliano Hazan demonstrates his mother's Roman-style artichokes.
Watch chef Shola Olunloyo make Marcella Hazan’s simple roast chicken with lemons.
Giuliano Hazan demonstrates his mother's meatballs and tomatoes.
Contains EAD. Discover how cookbook writer Marcella Hazan shaped Italian cuisine in America.
Contains ASL. Discover how cookbook writer Marcella Hazan shaped Italian cuisine in America.