Born in 1924 in Cesenatico, Emilia-Romagna, **Marcella Polini **earned degrees in natural sciences and biology from the University of Ferrara and the University of Padua. Despite not initially having a culinary background, after marrying Victor Hazan in 1955, her passion for cooking emerged, leading her to become one of the most influential teachers of Italian cuisine in America.
Victor Hazan, born in Italy but raised in New York after his Jewish family emigrated in 1939 due to fascist racial laws, played a crucial role in Marcella’s career. In addition to being a wine expert, Victor translated Marcella’s manuscripts from Italian to English, ensuring her recipes retained their authenticity and original flavor.
In 1969, Marcella began teaching cooking classes in her New York apartment, founding the School of Classic Italian Cooking. Her first book, The Classic Italian Cook Book, published in 1973, introduced Americans to the authentic techniques and traditions of Italian cooking. This book, along with its follow-up, More Classic Italian Cooking (1978), was later combined into Essentials of Classic Italian Cooking (1992), considered a cornerstone of Italian cuisine in the United States. Marcella’s culinary philosophy was based on the use of fresh, seasonal ingredients, respecting the simplicity and authenticity of Italian flavors. Among her most famous recipes is her tomato sauce, made with just three ingredients: tomatoes, butter, and onion. This simplicity captivated the American palate, bringing them closer to the true essence of Italian cuisine.
Marcella and Victor Hazan lived between Italy and the United States, sharing their passion for cooking through classes, books, and collaborations. Their dedication left a lasting impact on American food culture, transforming how Americans perceive and prepare Italian food. Marcella passed away in 2013, but her legacy lives on through her recipes, which have deeply influenced generations of cooks and food enthusiasts.