I see how people connect with me on different level through my show, how they want to transport what I cook into their home kitchens for their own families. It's my responsibility to always make sure that is quality.
Don't accept what a grocery store has for you. Tell the store to get you want you want. If you want honey from a local farmer, organic honey, you tell them. We are in control. It's up to us as the consumer to get what we want.
Younger generations, they ask more questions, like on a recipe. But they ask them online. If my staff doesn't know how to answer it, I will answer.
If I'm not tasting wine and food... I'm thinking about wine and food. If I'm not thinking about wine and food... I'm writing about wine and food.
All of my books have been about authentic Italian food in Italy and bringing that message about simple and authentic food.
I think a ricotta cheesecake is very easy to make.
Vin brule is a version of mulled wine enjoyed in Piemonte, in northwestern Italy. It's a perfect choice for holiday entertaining because you can double or even triple the recipe and leave it over very low heat, ladling it out as your guests come in from the cold.
I was an immigrant. I came here at 12. We were caught behind the Iron Curtain until I was 10.
By cooking with your kids, you can help them understand that food is a powerful tool in connecting human beings.
When I first came here, Italian food wasn't anything I recognized. I didn't know what Italian American food was; we never ate it at home. It was the food of immigrants who came here and made use of the ingredients they had.
When we're filming, I sometimes look into the camera and wonder who's out there, who will be watching.
I love that I've become a mentor, almost like a mother, to all the people out there that love Italian, that love cooking. I seem to make them comfortable.
When you invite friends over, especially for food, with the food you want to send out a message of affection, of appreciation, of celebration. But also of culture - who your family is.
I attended classes and taught classes, in Food Anthropology at Pace University, with an anthropology professor. You can trace history by the architecture and food of a place. Food is one of those things that transcends and stays in the culture.
With the Industrial Revolution, the production of food was delegated to big companies in order for women and men to be in the labour force, to come home, stick something in the oven, and eat. It became a big industry that does not have a love affair with food nor is really concerned about nurturing you or giving you the right nutrition.
I was born in Allied-controlled Pola. At the end of World War II, the victorious wartime Allied powers negotiated the details of peace treaties and borders with Italy, Romania, Hungary, Bulgaria, and Finland. The Paris Treaty was signed on February 10, 1947. I was born a few days later.
Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.
For me, it's the ultimate to be able to nurture and nourish someone. They trust you. It's a basic form of intimacy in a community.
Why do you think millennials are so into food? It's the way they relate to each other.
When you sit down to eat at a table, you are ready to take in nourishment - we all need to eat to live. Even in primal tribes, people ate together. It's the opening for friendship.
