"Born in the north of Italy in 1924, Hazan came to the United States with her Italian-born American husband in 1955, and her disappointment with American food encouraged her to learn to cook, especially dishes that she missed from home. Hazan went on to become a legendary teacher and author, writing some of the most beloved Italian cookbooks ever, which introduced Americans to real Italian cooking in the 70s."
"Being a traditionalist who venerated the fresh Italian style of cooking, balsamic vinegar was something to be used with a light hand. However after Hazan popularized it, balsamic vinegar became a classic case of an overused, trendy ingredient, with balsamic glazes and reductions being thrown around haphazardly by chefs trying to capitalize on the name. It was so widespread that Hazan bemoaned ever introducing it in the first place, according to talking heads in a clip from "Marcella," a documentary about her life."
Marcella Hazan was born in northern Italy in 1924 and moved to the United States in 1955 with her Italian-born American husband. Disappointment with American food led her to learn to cook and recreate dishes she missed from home. She became a highly influential teacher and author who introduced Americans to authentic Italian ingredients and techniques, popularizing extra virgin olive oil, sun-dried tomatoes, and balsamic vinegar. As a traditionalist she advocated using balsamic vinegar sparingly as an accent. After its popularization, balsamic vinegar became overused in glazes and reductions, prompting Hazan to regret popularizing it and to prefer a few drops to complement dishes.
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