Brenda Khan
Italian cuisine is known for its complex flavours and rich history, with several chefs making their mark on the culinary world. One such chef is Giancarlo Caldesi, who put his Type 2 diabetes into remission by changing his diet and lifestyle. He cut out refined sugar and gluten and adopted a more balanced approach to eating, even opening a cookery school to teach others about healthy, wheat-free, and low-sugar dishes. Other famous Italian chefs include Antonio Carluccio, Massimo Bottura, Enrico Crippa, and Gino D'Acampo, who have all left their mark on the culinary landscape. Marcella Hazan and Anna Del Conte are also renowned for changing the way Americans cook Italian food and for introducing authentic Italian pasta to British plates, respectively.
| Characteristics | Values |
|---|---|
| Name | Giancarlo Caldesi |
| Occupation | Chef, Restaurateur |
| Dietary Changes | Gluten-free, No refined sugar, Low-carb, Moderate portions |
| Health Impact | Type 2 Diabetes remission, Weight loss |
| Other Lifestyle Changes | Regular exercise |
| Notable For | Owner of La Cucina Caldesi, Caffé Caldesi, and Caldesi in Campagna |
| Awards/Recognition | N/A |
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What You'll Learn
Marcella Hazan, the author who taught Americans to cook Italian food
Marcella Hazan, a former biology scholar, is known for teaching Americans how to cook Italian food. She wrote six cookbooks, starting in 1973 with "The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating". She was an avid chain smoker and suffered from emphysema and severe circulation problems in her later years. Despite her limited English, she went on to author several cookbooks with the help of her husband, Victor, who was her creative and editorial partner.
Hazan's impact on American cooking is immense, and she is credited with introducing Americans to simple, healthy, and authentic Italian cuisine. She showed Americans that Italian cooking extended beyond spaghetti and meatballs, and introduced them to ingredients like balsamic vinegar and fresh Parmesan cheese. Her recipes were known for their simplicity, such as her famous "Tomato Sauce III" recipe, which required only four ingredients.
Hazan's interest in cooking developed after she met her future husband, Victor, who was born in Italy and had lived there as a child. He had a deep passion for food and encouraged Hazan to pursue her newfound talent for cooking. She began teaching cooking classes, which led to a profile in the New York Times and eventually caught the attention of a book publisher. Despite her initial reluctance, Victor convinced her that writing a cookbook was possible, and he provided translation and editorial support.
Hazan's cookbooks were incredibly popular, and she became a legend of Italian cooking. Her name has become synonymous with the ease and allure of Italian cuisine, and she is remembered as an influential figure who revolutionized how Americans cook and appreciate Italian food.
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Anna Del Conte, the doyenne of Italian cooking
Anna Del Conte, born in 1925, is an Italian-born British food writer whose works cover the history of food and provide recipes. She has been influential in raising awareness of Italian cuisine in the UK. Her first book, 'Portrait of Pasta', published in 1976, has been described as the force that led the English beyond dishes such as spaghetti bolognese, macaroni cheese, and tinned ravioli. Del Conte adapted Marcella Hazan's 'Classic Italian Cookbook' for British audiences, and in 1984, she published 'The Gastronomy of Italy', an encyclopaedic work on the topic from the Roman period to the present. This book won the Duchessa Maria Luigia di Parma prize.
Del Conte's subsequent books include 'Entertaining all’Italiana' (1991), which was shortlisted for the André Simon Award, and 'The Classic Food of Northern Italy' (1995), which received the Orio Vergani prize from the Accademia Italiana della Cucina and an award from the Guild of Food Writers. In 2009, she published a memoir, 'Risotto with Nettles', in which she placed her recipes in the context of her memories of a life in Italy and England. This book won a Glenfiddich Award in 1999.
Del Conte has also written many articles for Sainsbury’s Magazine. She has been credited with bringing authentic Italian cooking to the British with empathy, prioritising flavour, and using high-quality ingredients. Her influence on the way we see Italian food today has been likened to that of Marcella Hazan in America and the Larousse Gastronomique for French food.
On 22 December 2016, BBC2 aired a programme, 'The Cook Who Changed Our Lives', narrated by Nigella Lawson, about Del Conte's life and impact on British cooking. Del Conte was awarded the honour of Ufficiale dell'Ordine al merito della Repubblica Italiana on 2 June 2010, in recognition of the importance of her work in keeping alive Italy's good image in the UK.
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Giancarlo Caldesi, the chef who put his Type 2 diabetes into remission
Italian chef Giancarlo Caldesi was diagnosed with Type 2 diabetes in 2012. He experienced symptoms like sore eyes, blurred vision, intense thirst, and frequent urination. As a chef and restaurateur, Caldesi attributed his condition to his diet, which was heavy in carbs and sugar.
Following his diagnosis, Caldesi made significant changes to his lifestyle and diet. He cut out refined sugar and gluten entirely and adopted a low-carb, wheat-free, and veg-packed diet. He also started exercising regularly. Caldesi's new diet included eggs, gluten-free bread, scrambled eggs with smoked salmon, and black coffee for breakfast. He avoided pastries and only visited coffee shops and patisseries if healthy options were available. When dining out, he opted for low-carb choices like fish or salad as a starter and fish, chicken, or beef as a main course. He also reduced his portion sizes and had pasta in smaller quantities as a starter instead of a main course.
Caldesi's wife, Katie, played a crucial role in supporting his health journey. Together, they authored "The Diabetes Weight Loss Cookbook: A Life-Changing Diet to Prevent and Reverse Type 2 Diabetes," which offers low-carb recipes. They also opened La Cucina Caldesi, a cookery school, in 2005, where they teach wheat-free, low-sugar, and vegetable-focused dishes. The couple owns two restaurants: Caffé Caldesi in Marylebone and Caldesi in Campagna in Bray.
Caldesi's determination and commitment to a healthier lifestyle paid off. He lost weight, felt better, and, most importantly, managed to put his Type 2 diabetes into remission. His HbA1c level improved significantly, dropping from 79 mmol/mol (9.4%) to 40 mmol/mol. He also noticed a reduction in his waist size, and the symptoms associated with diabetes disappeared. Caldesi's story serves as an inspiration to many, demonstrating that adopting a healthier diet and lifestyle can have a profound impact on one's health and well-being.
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Antonio Carluccio, the godfather of Italian gastronomy
Antonio Carluccio, OBE, OMRI, was an Italian chef, restaurateur, and food expert, based in London. He was called "the godfather of Italian gastronomy" and had a career spanning more than 50 years.
Carluccio was born in Vietri sul Mare, Salerno, in the Campania region, on April 19, 1937, and was the fifth of six children. His father was a station master, which led the family to move to different areas in the northwest region of Piedmont. As a child, he would hunt for mushrooms and fungi in the forest with his father. At the age of 21, he moved to Vienna to study languages. He lived in Germany from 1962 to 1975, working as a wine merchant in Hamburg.
Carluccio moved to the United Kingdom in 1975 and continued to work as a wine merchant, importing Italian wines. In 1981, he became the manager of Terence Conran's Neal Street Restaurant in London's Covent Garden, and in 1989, he became the owner. It was during this time that British celebrity chef Jamie Oliver began his professional career. In 1991, Carluccio and his then-wife opened an Italian food shop named Carluccio's, which they expanded in 1994 to a wholesale business. In 1999, the first "Carluccio's Caffè" was opened in London, serving light Italian-style breakfasts. The chain expanded across the UK and, as of 2014, had over 80 locations.
Carluccio was also a regular face on television, starring in series such as BBC's Food and Drink Programme, and his own series, Antonio Carluccio's Italian Feasts in 1996. In 2011, he starred in the four-part BBC Two series Two Greedy Italians with fellow Italian chef Gennaro Contaldo, with whom he had previously had a long-held grudge. A second series, Two Greedy Italians: Still Hungry, was shown the following year. In addition to his television appearances, Carluccio wrote twenty books on Italian cuisine, with his latest cookbook, Antonio Carluccio's Pasta, published in 2014.
In 1998, Carluccio was awarded the Commendatore Ordine al Merito della Repubblica Italiana by the Italian government, the equivalent of a British knighthood, for his contribution to the Italian food industry. He was also appointed an Honorary OBE in 2007 and received the AA Lifetime Achievement Award in 2012.
Carluccio passed away on November 8, 2017, at the age of 80, from complications after a fall at his home. He is remembered as a pioneer of Italian cuisine in the UK, helping to educate and inform people about authentic Italian dishes.
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Massimo Bottura, the Best Chef in the World in 2016
Massimo Bottura, born on September 30, 1962, in Modena, Italy, is a renowned chef, gastronome, and entrepreneur. In 2016, he was crowned the "Best Chef in the World" by San Pellegrino, solidifying his place as a leading figure in the culinary world.
Bottura's culinary journey began in his hometown of Modena, where he developed a passion for cooking by watching his mother, grandmother, and aunt prepare family meals. Despite initially pursuing a law degree, Bottura's love for food led him to interrupt his studies in 1986 and embark on a culinary path. He gained valuable experience through internships and stages with renowned chefs, including Alain Ducasse at Le Louis XV in Monte Carlo and Ferran Adrià at El Bulli in Spain.
In 1995, Bottura opened his own restaurant, Osteria Francescana, in the historic center of Modena. Osteria Francescana quickly became a culinary destination, earning its first Michelin star in 2002, followed by a second in 2006 and a third in 2012. The restaurant has consistently maintained its three-star status since. In addition to its Michelin accolades, Osteria Francescana has also received international recognition, ranking first on The World's 50 Best Restaurants list in 2016 and 2018.
Bottura's cuisine is characterized by his innovative approach to traditional Italian dishes. He takes inspiration from contemporary art, creating visually stunning dishes that play with culinary traditions. In 2015, Bottura and his restaurant gained further exposure when he was featured in the first episode of the Netflix documentary series "Chef's Table."
Beyond his culinary achievements, Bottura is also known for his philanthropic endeavors. He founded Food for Soul, a non-profit organization that aims to combat food waste and social isolation. Through various projects and community spaces, Food for Soul encourages people to connect and support social change. In recognition of his contributions to gastronomy and sustainability, Bottura was appointed as a Goodwill Ambassador for the United Nations Environment Programme (UNEP) and has been an ambassador for the UN's Sustainable Development Goals (SDGs).
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Frequently asked questions
Italian chef Giancarlo Caldesi changed his diet and put his Type 2 diabetes into remission. He cut out refined sugar and gluten and adopted a low-carb diet.
Yes, chefs like Seamus Mullen and George Mendes have also changed their diets for the better. Mullen adopted a diet with lots of vegetables, some meat, good fats, little dairy, and almost no sugar or carbohydrates to combat his chronic health issues. Mendes, on the other hand, gave up alcohol and opted for healthier breakfast options.
Yes, several Italian women have influenced the way people cook and eat Italian food. Anna Del Conte, who fled Mussolini-era Italy, is known as "the doyenne of Italian cooking". She authored cookbooks like "Portrait of Pasta" and "The Classic Food of Northern Italy", and is credited with bringing authentic Italian pasta to British plates. Another notable Italian woman is Marcella Hazan, who taught Americans how to cook Italian food through her cookbooks.
