And that's how I began. And it was getting too much for my mother [Erminia Motika] now, who's 96, so that's why we moved away. | Erminia Motika Contact Info. This story first appeared in the November 14, 2016 issue of Adweek magazine. 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How do you involve your family and home and garden in the show? I decided to open [her first Manhattan restaurant] Felidia in 1981. But the doctors from the Vatican said no, he needs to watch it. Is it difficult sitting down and eating with a Pope? I come from the northeast of Italy and we have borders with the Slavic [and] the Germanic—and I can make schnitzel and cook with sauerkraut. Everybody was interested, and they said, "What kind of Italian food is this?" Copy and paste this as text into your genealogy software or website. Lidia Bastianich Net Worth 2020: Age, Height, Weight, Husband, … And then the second year I test the book, take photography. Within each episode I will stop and I will talk directly to the camera, so I kind of repeat the most important lesson [of the episode]. No matter what economical strata you're in, you have PBS. I wanted to be on PBS because I think that was a great platform because she was there. What would the criteria be for selecting the underwriters for your show? This collection … So for him I made sauerkraut, I made goulash, I made apple strudel. I enjoy it. Pope Francis I cooked for and Pope Benedict before him. publicity submission guide. And then the next season, I'll do the other 26. Relation: Name: Birth: Daughter: Lidia Bastianich: Feb 21 1947: Husband: Vittorio Matticchio: Spotted an error? Pope Benedict is German. We did two [episodes] and, you know, I was very comfortable because by then I had got to know her. The producer came and said, "Lidia, you're pretty good. She's more popular than I am—she gets more hits [on social media]. But we started in my home. And whenever I'm in their city or I travel, I want them to know. Official Sites With that in mind, I structure the shows. yet. Also, everybody can see PBS, I think. Lidia Giuliana Matticchio Bastianich (Italian: [ˈliːdja dʒuˈljaːna matˈtikkjo baˈstjaːnitʃ]; born in Pula, February 21, 1947) is an Italian-American celebrity chef, television host, author, and restaurateur.Specializing in Italian and Italian-American cuisine, Bastianich has … Because once you lose the viewers, you know … So I kind of screen the [underwriters] for them, if you will, through what I tell them, what I do. I cooked for the two Popes that were here. And I'll tell you also why: When people connect to it, they connect very much on the family level, on the children, on Grandma. Share your comments about this record . And it was getting too much for my mother [Erminia Motika] now, who's 96, so that's why we moved away. So she came over to the house, and we developed a friendship through food. And I did a little research—his mother was a chef. She wanted me to teach her how to make risotto. Cite this record . It feels about as honest as a chef can be about his or her cooking environment. So I reverted to risotto and I made some fish—striped bass was running good at the time. But he came into the kitchen, we had coffee together. It seems that a lot of people out there that either have lost their mom or their grandmother or whatever, she becomes their surrogate in a way. Post comment . There's a book always that comes first and a book usually takes two years. [Back] when we shot at home , to do 26 episodes it was about three, four weeks almost before you load in, load out and clean up and get ready. Lots of vegetables—he likes vegetables. It gives people an opportunity to watch me, to listen to me and then to follow me in the book. How much are you personally involved in that? I need to carry it through in whatever I do. He had a good time. My viewership is something like 50 million people a year. | Erminia Motika: Relatives. It's 26 weeks, one show every week on PBS, which reruns them. Biographical Summaries of Notable People. And I feel so committed that whether I'm on television or whether it's in the book, that that recipe works. And I want to communicate in a democratic, not selective way. Other Works And that's how we develop that relationship. The last three years we [have] not [been] in the studio but we are in a kitchen showroom where we film. And she asked me to come on her show [in 1993]. But also in the second year, once I have the format of the book, the shows evolve from that—they are kind of a companion book. And I must say that between my daughter and the office and the grandkids … when I have problems, I ask them. Adweek: Your show, Lidia's Kitchen, doesn't feel manufactured. Current gig Host of Season 4 of public TV series Lidia's Kitchen, Previous gig Chef, restaurateur, cookbook author, host of Lidia's Italy. I want to teach viewers, I want to show them. It looks like we don't have any publicity for How about a show of your own?" Any favorite experiences with other chefs? So Julia Child and I, we became friends. You've chosen to stay with public TV when other media have tried to get you to join them. Can you talk about that a little bit? No, no. It's important that when the viewer gives me half an hour of their time—that's precious time—I owe them something. Biography Well, I want a serious, intelligent educational platform. We get many questions. I love for [fans] to know what I'm involved in because I have a lot of business causes. Because, for me it's important that I teach. If my restaurants are always full and my books sell, it's this trust. They need to learn something. You didn't have a chance to then sit down and enjoy the meal once you cooked? For Pope Francis I thought I'm going to do a nice big meat. Suggest an alternative. I develop trust and I think it's the most important to my growth. They feel part of the family, and I love that. He wanted bananas and water [at night] and I put some cookies by his bedside. I'm not an entertainer—that's not what I do. | People have become much more interactive, you know, and we have too. 2,532,131 records. The first year you gather all the recipes, you adjust them, you fix them, you make them and then you test them all. But I also have a lot of altruistic events that I get involved in—fundraising, benefits. And then I choose one and we'll respond. And so Julia encouraged me: "You do for Italian food what I did for French." And it was nominated for an Emmy. What also is in this new series is we have master classes. I want to share my culture. It looks like we don't have any publicity for Erminia Motika yet.. Be the first to contribute! Lidia Bastianich: I'll tell you exactly how we develop a show. We set up our internet questions [#askLidia] before doing the show—what would you like to know from Lidia? They need to take something away from it. I need to give them all the options to make it successful. But we started in my home. You have a robust social media presence (79,000 Instagram, 34,000 Twitter and 393,000 Facebook). Copy to clipboard. Be the first to contribute! And he loved it. What are the main differences in the show today? Just click the "Edit page" button at the bottom of the page or learn more in the
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