Sunday, April 8, 2007

Aliza Green


"When you meet Aliza Green you can really say that you have been kissed by the fortune"
These words were said by a friend of Aliza just in front of my Champagneria and now I know very well that he was right 100%.
_________________________________________________
JOHN TAGGART/For the Daily News/ Article about Aliza Green
SHE TRAVELED the world more before the age of 20 than most people do in a lifetime, reveling not in the landscapes, sites and tourist attractions, but the food.
By the time she was in her early 20s, her travels had molded her into a young chef light-years ahead of her time. She appreciated the value of fresh mache and baby spinach, she insisted on maintaining a herb garden outside her kitchen. She could name every cut of an animal, and she could perfectly replicate a dish after tasting it just once.
Her career has spanned nearly three decades and quietly influenced dozens of restaurants in this town, charting a culinary course of legendary firsts, from attention to organic ingredients and their importance to farm-to-table products to food styling and menu design.
She is Philadelphia's culinary pioneer, Aliza Green.
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Velia's Cooking Style & Aliza Green
I knew Aliza during one of her trips on the Amalfi Coast: she came with an American Slow Food group at the Restaurant Il Ritrovo located in Montepertuso/Positano where I was giving a casual help as a pastry chef.
After lunch we had enough time to talk about our passion for cooking and I found out in Aliza an extraordinary and an eclectic personality.
So when I have organised my Us Cooking Tour I decided to use her books to teach people during cooking classes: Field Guide To Herbs and Spices (Quirk Books - January 2006)by Aliza Green and Field Guide To Meat: How To Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books - March 2005)by Aliza Green.
She came back to Italy last October as she attended the Slow Food's Terra Madre summit getting in Orvieto few days earlier to visit me and the local bakery to study local baking recipes.
She gave the birth to my Champagneria Orvieto being here during the opening when I did not have time to dedicate to her and even to myself, running up and down and getting crazy for everything.
Aliza has been such patience during her "Orvietan Stay" and she brought us her latest book "Starting with ingredients" a James Beard Award-Winning Author, the quintessential recipes for the way we really cook.
The kind note on top the first page says " Velia & Gianluca auguri per un buon successo con la bella Champagneria! Keep on Cookin' Aliza Green"
Velia De Angelis and Gianluca Antoniella personally elect Aliza Green as their Champagneria's Godmother.......thank you Aliza for being such kind and helpful with us.
We are waiting your news and your new book about baking......
For more info on Aliza Green visit her website www.alizagreen.com

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