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A Tuscan Heritage / 6 Giuliano Bugialli's story

	Through his books, articles and appearances, Bugialli has always strived to make Italian ingredients and products better known abroad. He has always insisted on absolute authenticity in reproducing Italy's cucina, and in doing so has spread the requests abroad for Italian cheeses, wines, preserved meats, mushrooms, olive oil. Importers have learned to carefully study his books and articles, when planning to bring in new products.		Bugialli moves the markets! According to the Italian Trade Commission, a 5-article series he wrote on Italian cheeses had a measurable impact over the imports -- in quantity and greater variety -- of this product in the USA.
	Bugialli has also worked as a restaurant consultant in several American cities, and has been passionately involved with the training of professional chefs. In the spring of 1995, he was selected by the Italian Trade Commission to give intensive courses in Italian products and cuisine at five major American culinary colleges. Then, in the summer, he starred in three more exciting events at the Food and Wine gala at Aspen, where the big Italian luncheon was made up completely of his recipes, prepared under his own personal supervision.		Bugialli has been the official spokeperson for the Consortium of Prosciutto di Parma producers, the Association of Italian confections makers, as well as the Consortium of Chianti Classico Olive Oil.
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