When Lidia Bastianich wants to capture an Italian recipe, she heads to the source. She does her research. Then she researches some more, going into homes and meeting food producers. For Bastianich, food tradition matters, but it also evolves. 

Bastianich came to the United States in 1958 at age 12 as a refugee. She opened her first restaurant in 1971, when most of what was known in restaurants here was Italian American cooking. Bastianich was instrumental in introducing Northern Italian fare and dishes of her roots to American fine dining audiences, and she’s continued that conversation throughout her career.