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Julia della Croce is one of America’s foremost authorities on Italian food. She is the author of over 13 cooking and travel books, including two for Williams-Sonoma on pasta-making. Many of her books have been translated into French and 13 other languages, and distributed around the world. She has also conducted cultural and culinary tours to Italy.

Julia began her career as a restaurant critic. Her work has appeared in many magazines, newspapers, and on-line publications including The New York Times, Food & Wine, and The Washington Post. She has been broadcast on countless radio and national television shows, including the Food Network.

Besides working toward the preservation of traditional Italian cuisine through publishing and teaching, Julia has dedicated herself to advocacy work for better food and sustainable agriculture.  She pioneered an award-winning healthy school food program for 200 children at an independent school in New York and developed a nutrition program providing natural food and local farm-raised produce to an emergency food pantry in New York City serving some 900,000 people every year.


photo: Christopher Hirsheimer


"Julia della Croce is my favorite
Italian cookbook author."
-- Julia Child --


Julia della Croce’s honors and affiliations include:

  • James Beard Foundation, “One of America’s Best Cooking Teachers,” 1992
  • Co-honoree for contribution to the literature of Italian cuisine, Italian Embassy, 2003
  • James Beard Foundation nomination for The Vegetarian Table: Italy, 1995 
  • Diplome D’Honneur of France for French language translation, La bonne cuisine italienne (Solar, Paris), 1996
  • Salon International du Livre Gourmand, World Cookbook Awards, “Best Italian Cuisine Book,” 2003
  • Distinguished Service Award, Italian Trade Commission, 2010
  • M.F.K Fischer Award for Excellence, 2015