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A Tuscan Heritage / 2 Giuliano Bugialli's story

	In 1972, Bugialli started Cooking in Florence, a total immersion course in Italian gastronomy and wine, with full participation classes taught by himself, visits to country and city restaurants (with special menus prepared with his collaboration), vineyards and other cultural destinations. This was the first cooking school in Italy designed for an international clientele and its immense success has led to innumerable imitations, in other cities and in Florence itself. In the end, while the original remains the most popular, it is no exaggeration to say that Cooking in Florence has created a new tourist industry for Italy.		Giuliano Bugialli has been consistently honored by his native city: in 1980 he received the Caterina de Medici Award, for his outstanding contribution to Italian cooking, and in 1984 the Ponte Vecchio award for his contribution to the city of Florence and the region of Tuscany.
	Giuliano's first book, The Fine Art of Italian Cooking, published by Times Books, appeared in 1977 and was instantly recognized as a classic. Looking at Italian cooking from a Tuscan point of view, the book drawn on the recipes of old Florentine families, including Bugialli's own, and authenticated them through ancient manuscripts, centuries old printed cookbooks, as well as field research in Italy's towns and villages. The author's work, so painstakingly authentic, presented the cuisine's historical background in an exciting new way.		The Fine Art of Italian Cooking's second and enlarged edition won Italy's Barbi Award for Journalism in 1990.
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