Lidia Bastianich is one of the most loved chefs on television, a successful author and restaurateur. Her homey approach to classic Italian cooking has attracted record viewers since her television debut in 2007. All five of her companion cookbooks are best sellers, offering readers a taste of authentic and regional Italian cuisine that is hard to come by stateside. As a restaurateur, Lidia has seen success with four New York City eateries—Felidia, Becco, Esca and Del Posto as well as Lidia’s in Kansas City and Pittsburgh. She also produces award-winning wine at her two vineyards in Friuli and Marema, Italy. Her signature line, “Tutti a travola a mangiare!” which means “Everybody to the table to eat!” sums up her philosophy on cooking: that it’s not only the food that makes the meal, it’s the people who gather around the table who bring the food to life.

What part of Italy are you from? How long did you live there?
I am from the Friuli-Venezia Giulia region of Italy. I lived in Pula then Trieste and immigrated to the United States when I was 12 years old with my mother, father and brother Franco who was three years my elder.

When did your passion for cooking and food begin? And how did you get started in the industry?
It was a gradual process. I started cooking alongside my grandmother, mother, and aunt and then progressed into kitchens as a side job while going to school. I loved cooking, had a passion for it and I had a talent for cooking. My first official important position was as a sous chef at our first restaurant in Forest Hills, Queens, Buonavia. For the next ten years I trained in Italy alongside chefs I admired, who later became my friends. I attended culinary courses in Italy and in the States. I realized that what I loved cooking best were the flavors and techniques of Italian home cooking. The flavors from my childhood flooded back to me and I got more and more passionate about cooking those recipes in my restaurants, cookbooks and television show.

What is your favorite food/meal of all time?
I love vegetables, fish and pasta, and must say that one of my favorite dishes is Spicy Linguine with Clams with a glass of Friulano (tocai) Bastianich. When I have that I am in heaven.

We saw you filming a few months back at Modern Pastry in Boston’s North End. Can you tell us about that?
My daughter Tanya and I were actually doing research for the next book, LIDIA’S ITALY IN AMERICA. It is about the Italian story in America, how the Italian way of life, culture and food permeated and contributed to American culture. There will be a cookbook and a 56-part series on public television across the USA. The release date for the book and the series will be the fall of 2011.

Would you ever consider opening a restaurant in Boston? (Please?!)
I think Boston is a wonderful city with many great Italian restaurants. The North End has more than 100 Italian restaurants in a square mile so I come here to enjoy and not to open a restaurant.    

Do you have any favorite restaurants that you prefer to visit when in Boston?
I have many friends who are chefs and restaurateurs in Boston and eat very well when I am here.

What is in store for the future? Can we look forward to any new cookbooks?
I’m very excited about my next book for children, which will be released in September 2010 for the holidays, Nonna Tell Me a Story, Lidia’s Christmas Kitchen. It’s about telling the story to my grandchildren and all children  – about the Christmas tree that we used to decorate when I was a child – a small juniper bush with all things edible – baked cookies, Italian candies, all kind of nuts and dried and fresh fruits tied up in wreaths.