Gabriele Corcos

Born on Florence, Italy, 36 years ago, Gabriele is a musician by trade and a cook by nature. Raised in the Olive Country of Fiesole, just a few miles north of Florence, Gabriele spent the first two decades of his life participating in the preparation of all the family meals; his grandmother and mother taught him everything he knows about Tuscan Food and traditional Farmers’ Cuisine. At the age of six, one Sunday morning alone in the kitchen, Gabriele decided to turn on the oven and baked his first cake; he then priced that cake and delivered it warm to his parents’ bedroom for breakfast. From then on, his Sunday Morning Baking experiments became his weekly allowance.

Gabriele has not stopped cooking since; he is animated by an insatiable fascination with food, by his love for organic ingredients, and most and foremost by his determination to now feed his wife and children in the healthiest and most natural way he knows…the Tuscan Way.

Together with his wife, actress Debi Mazar, he started a cooking blog little less than two years ago: Under The Tuscan Gun. Taped in their Los Angeles home kitchen, Gabriele and Debi cook and share strictly traditional Tuscan recipes in a homey and very relaxed and unpretentious setting. Absolutely unscripted, far from the TV dump-and-stir format, Under The Tuscan Gun has developed a great international fan base. The website generated a considerable amount of traffic and gained press in almost every cook/lifestyle popular magazine. Gabriele and Debi’s recipe and take on food, lifestyle and family has bee featured on publications such as: Bon Appetit, Food and Wine, People Magazine, Rachel Ray, Harpers’ Bazar, InStyle and others.

Gabriele’s dream is to bring all his family back to his olive grove in Fiesole and raise his daughters in one of the most beautiful countries of the world, while he opens a Bed and Breakfast with a small restaurant and an International Cooking School.

Gabriele is currently expanding his horizons and sharpening his knives in the kitchen of Campanile in Los Angeles, under the supervision of chef Mark Peel.

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