Cooking Up History: Giuliano Hazan and a Legacy of Cooking Italian

Schedule

Fri May 22 2026 at 12:00 pm to 01:00 pm

UTC-04:00

Location

Smithsonian National Museum of American History | Washington, DC

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Free Cooking Demonstration with Giuliano Hazan, the only child of Victor and Marcella Hazan, the godmother of Italian cooking in America.
About this Event

Cooking Up History: Giuliano Hazan and a Legacy of Cooking Italian

Friday, May 22, Noon–1 p.m. Wallace H. Coulter Plaza; First Floor, West

Join us for a Cooking Up History demonstration with award-winning author and Italian cooking teacher Giuliano Hazan, whose mother, Marcella, is considered the godmother of Italian cooking in America.

During this cooking demonstration, Hazan will prepare Zabaglione, an Italian custard dessert made by whipping egg yolks, sugar, and sweet wine over heat. The recipe has deep roots in the Piedmont and Emilia-Romagna regions—where his parents, Victor and Marcella, lived before moving to New York in 1955.

Marcella’s own copper Zabaglione pot, donated to the museum last spring, is a featured object in the museum’s upcoming In Pursuit of Life, Liberty & Happiness exhibition, which highlights 250 objects for the 250th anniversary of the signing of the Declaration of Independence.

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The National Museum of American History welcomes visitors of all ages and abilities. This event is wheelchair accessible. ASL interpretation available. Additional accommodations are available upon request; please email [email protected]. Two weeks’ notice is preferred.

Seating is limited and reservations are recommended.


Cocinando Historia: Giuliano Hazan y un legado de cocina italiana

Viernes 22 de mayo, de mediodía a 1 p.m. Plaza Wallace H. Coulter; primer piso, oeste

Acompáñanos en una demostración de Cocinando Historia con el galardonado autor y profesor de cocina italiana Giuliano Hazan, cuya madre, Marcella, es considerada la madrina de la cocina italiana en Estados Unidos.

Durante esta demostración culinaria, Hazan preparará zabaione, un postre italiano de natillas elaborado al batear yemas de huevo con azúcar y vino dulce al fuego. La receta tiene profundas raíces en las regiones de Piamonte y Emilia-Romaña, donde sus padres, Víctor y Marcella, vivieron antes de mudarse a Nueva York en 1955.

La olla de cobre para zabaione de Marcella, donada al museo la primavera pasada, es una pieza destacada en la próxima exposición del museo, En busca de vida, libertad y felicidad, que presenta 250 objetos con motivo del 250 aniversario de la firma de la Declaración de Independencia.

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Where is it happening?

Smithsonian National Museum of American History, 1300 Constitution Ave NW, Washington, United States

Event Location & Nearby Stays:

Tickets

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