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Born in Florence, Bugialli grew up in a villa outside the city where his father was the director of one of Italy's large wineries. His family was steeped in the classic tradition of Tuscan cooking, and he developed an early scholarly interest in Italian culinary history.
With degrees in Languages and Literature from the Universities of Florence and Rome, Bugialli began to travel to New York in the 70's to teach Italian. Soon, the desire to entertain guests with incomparable meals, as he used to do regularly in Florence, pushed him back to the library and to the stove, until he was able to reproduce in his own American kitchen the finest Italian dishes.
Bugialli's reputation as an authoritative and entertaining Italian culinary expert has grown throughout the years.
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