Lidia Matticchio Bastianich

Chef, Restaurateur, Cookbook Author,
Cooking Series Host

Early Years

Food was the center of life in Pula, Istria, a peninsula about 90 miles northeast or Venice, where Lidia Matticchio Bastianich was born of ethnic Italian parentage. It was in this seaport village at the southwestern tip of the peninsula where she developed an intimate connection with the food produced in the forest, groves, and seashore surrounding Pula.

Immigrating to New York after World War II, Lidia continued to develop her culinary skills and opened her first restaurant in Forest Hills, New York in 1972, featuring traditional and authentic Italian food. Widely regarded as the first lady of Italian cuisine and Italian restaurants in the United States, her award-winning Felidia's Restaurant opened in New York City in 1981. This was followed by Becco, also in New York City, in 1992, Lidia's in Kansas City in 1998, Esca in New York City (with partners Mario Batali and son Joseph) in 2000, and Lidia's Pittsburgh in 2001.

Current Projects

Her first PBS cooking series (and cookbook), Lidia's Italian Table, debuted in September 1998, and was taped at her home kitchen in Long Island, New York where her warmth and inviting personality are clearly evident.  A second series on PBS (and cookbook), Lidia's Italian American Favorites, focuses on Lidia's own experiences in America and her connection to Italian-American cuisine.  Each recipe she prepares is based on a combination of fresh ingredients which are readily available in local markets, and the techniques and inspirations Lidia has developed in a lifetime of cooking.  In addition to the companion books for both series, Lidia Matticchio Bastianich also wrote La Cucina Di Lidia (1990, Doubleday) which detailed her families culinary heritage and the regional cuisine of Northern Italy.

Recognition

Winning numerous awards as a chef and for her restaurants, Lidia also lectures extensively on Italian cuisine. She has been featured in publications such as Food & Wine, Bon Appetit, Gourmet, the Wine Spectator, and Saveur magazines, and edited The Celebration of Life, a special New York Times insert dedicated to culinary life in Italy. Her company Lidia's Esperienze Italiane specializes in culinary and cultural tours of Italy, and her signature line of sauces, Lidia's Flavors of Italy, includes varieties such as Zesty Onion & Tuscan Pepper and Garden Vegetable & Herb.

Lidia Matticchio Bastianich has attributed her passion and appreciation for Italian food to family members, like grandma Rosa, great-aunt Zia Nina, and uncle Zio Milio. She is an innovative and acclaimed chef, restaurateur, cookbook author, and cooking series host. With her passion, reverence, and understanding of delicious, authentic food, her warm personality, and her love of family, she comfortably transcends the two cultures of her homeland and her adopted home.