My grandfather's family used to own a pasta factory in Naples and they would go door-to-door selling their pasta. So his love of food came from his parents, which was then passed down to my mother and then again to me.
I lost my brother when he was 30, and that was devastating for me. I don't know if I will ever get over it.
It's almost ingrained in people that, just like you can't be a smart model, you can't be a good-looking cook.
When I was a kid, for my birthday every year, my mother made me pasta bechamel, which is rigatoni with a white cream sauce.
My mother and I, our favorite part of any baked pasta is the top, where the cheese gets crusty.
It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.
Talking to other people while you're cooking, it doesn't come naturally.
I wasn't looking to get into TV. My family was in the movie business, so I was never interested in that world.
I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.
Food was always a big part of my life. My grandfather was one of 14 kids, and his parents had a pasta factory, so as a kid, he and his siblings would sell pasta door to door. After he became a movie producer, he opened up De Laurentiis Food Stores - one in Los Angeles and one in New York.
The summer before I went to culinary school, my family wanted me to take a job on a movie to make sure that I was making the right decision. I think they hoped I would change my mind about culinary school.
My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.
I was so nervous to turn 40, but the last year and a half has been the most fun I have ever had.
Everything in moderation.
Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.
I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
I'm actually a very shy person, which is why I always chose to be in the kitchen. You can make people happy and entertain them, without really being there. You can make a very short appearance and then say, 'I've got something on the stove, gotta go!'
I had a very tough childhood. I came here from Italy in the '70s and didn't speak a word of English, so the kids at school tormented me. Truly, it was horrifying the names they called me, and the teachers never really did a thing to stop it.
I think children learning to cook can be such a wonderful thing. It can help build confidence, make them feel good about themselves. It helped me build my ego and even start to get acceptance at school. I'd bring things to class that I'd cooked at home.
Pretty much every time I try something different or do something in front of a live audience, I truly think they might throw peanuts at me.
