I: Interviewer.
M.L.: Maria Liberati

I: Who is your intended audience?

M.L.: I think the book will appeal to both experienced cooks and those who are new to the kitchen. The recipes that I included are fresh, simple and uncomplicated. Simplicity is one of the keys to a great Italian meal. This book will show readers how to make unforgettable dishes with basic, fresh, carefully chosen ingredients, just like the chefs have been doing in Italy for generations. In addition to the information on food, there is also much here for those who love to travel or who are ‘armchair travelers.’ I like to think that through the special stories of my life and travels in Italy that I share in the book, readers will feel like they are cruising around the country with me in my Fiat.

I: What is your favorite part of the cookbook?

M.L.: Even though each and every recipe holds a place in my heart, the stories are my favorite part because each time I read them I recall a special moment in my life in a special place where I enjoyed the wonderful dishes that I write about here. These stories bring back so many wonderful memories. My hope is that these tales will make the recipes more meaningful for readers.

I: Food and fashion models just don’t seem to go together. Most of the time we hear of models not eating. How did these two things come together for you?

M.L.: I am asked this question frequently. But food and fashion really aren’t so incongruous. There truly are aspects of art and design in food—in the way that you prepare it, in the way that you serve it and the way that you enjoy it. That is why most of us like to eat in lovely surroundings. I discovered the beauty of food at my grandparents’ vineyard in Italy. Once I got the chance to work with some outstanding chefs in the many different regions of Italy and to experience the art of cooking with them, the sort of puppy love that I had for food grew into a mad passion.

I: What was your first experience with cooking?

M.L.: My first experience really goes back to when I was about four-years old and my paternal grandfather would take me on his Saturday trips to the Italian Market in South Philadelphia to shop for food. If it was wine making season—right around the month of October —we would spend all day looking for and tasting grapes. We would also get the ingredients for our great big Sunday family dinners at my grandparents. We would bring home freshly baked bread, fresh tomatoes, eggplant, mushrooms, and all sorts of other fruits and vegetables so ‘nonna’ (my grandmom) could start preparing those unforgettable Sunday meals. Of course, I also have fond memories of spending time in the kitchen with my mom. My mom is an excellent cook, and like so many other good cooks, she rarely uses recipes. I learned at her side by watching and then by doing under her careful direction.

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