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243 East 58th Street z New York, NY 10022 z Tel. 212.758.1488 z Fax 212.935.7687 z www.lidiasitaly.com

TAVOLA PRODUCTIONS

Dear Friend o Lidia,

Pack your bags, because you’re going to Italy -- Lidia’s Italy! With the

April premiere o Lidia Matticchio Bastianich’s new 26-episode cooking series

distributed by American Public Television and appearing on Public Television

Stations around the country, we invite you to take an armchair adventure to this

sunny country with its bustling cities, expansive countryside, rich history, warm

people, aromatic wines and incredible ood. There’s traveling and exploring and

toasting and cooking and plenty o eating.

Journey with Lidia to her ten avorite regions around Italy as she introduces you

to riends and amily and takes you to ood markets, shing villages and arms as

you haggle over the price o sh and orage or the perect trufe. Then, return

back to Lidia’s amiliar kitchen to prepare a sumptuous meal as you, the viewer

cook along.

Lidia shows you her roots – her childhood days in Istria and on the Adriatic,

as well as her avorite recipes or root vegetables. From time to time, Tanya

Bastianich Manuali, Lidia’s daughter, joins her mother in her travels, and uses her

Ph.D. in Italian Renaissance Art to give the viewer a deeper understanding and

appreciation or some o the cultural masterpieces that surround them.

So come along and experience Tuscany like you never have beore, eat like aRoman, and drink wine in the very vineyard where the nest grapes were picked

and ermented to perection. This is Italy, Lidia’s Italy! This season, when

Lidia says “Tutti a tavola a mangiare!” She’s inviting you to her tables in Friuli,

Maremma, Naples, Puglia, Sicily and Trieste and more.

Lidia is available or interviews and can discuss ood, travel and her new

television series. I you are interested in an interview, a sample DVD o her new

show, or would like some additional inormation, please call me at (212) 758-1488

or email me at [email protected].

Sincerely,

Shelly Burgess Nicotra

Tavola Productions, Inc.

Lidia’s Italy




TAVOLA PRODUCTIONS

For Immediate Release

LIDIA’S ITALY DEBUTS ON PUBLIC TELEVISION

A Behind The Scenes Taste O Italy -- Lidia Style!

New York, NY – March 26, 2007 – Lidia’s Italy, a brand new cooking series starringLidia Matticchio Bastianich, is produced by Tavola Productions and distributed by APT

– American Public Television, and makes its debut in April on Public Television Stations

nationwide. WHYY in Philadelphia is the presenting station. (Please check local listings or

exact dates and times).

The new 26-episode series will eature one o America’s best-known and best-loved Italian

ches preparing regional Italian dishes with a new twist – this season Lidia takes you on

a gastronomic tour o Italy where she explores various regions, and prepares and tastes

delectable dishes with her Italian amily and riends. This is not just a new season o Italian

cooking with Lidia, this is an unolding love story where the viewer gets to see Lidia in her

element – choosing resh sh directly rom local shermen, digging or trufes in the soil

o her ancestors, and choosing ripe red tomatoes rom the volcanic soil o Mount Vesuvius.This is not just Italy – this is Lidia’s Italy .

In Lidia’s own words: “Come with me to some o my avorite places in Italy. I will take you

to cities where you will immediately eel that you belong. We will go to sleepy towns that will

mesmerize you with their beauty and tantalize you with their traditions. And I will send you

o with a bundle o recipes to make your own, so that you will be able to capture the favors

o the places we visit. I will send you o with the favors o Italy.”

Each 30-minute episode will eature ootage o Lidia in Italy as well as two to three recipes

or the home cook that are based on recipes Lidia tastes and perects during her travels, and

then demonstrates in her own amiliar home kitchen -- the stage or her previous Public

Television shows.

An example o a typical episode is “Savor it Saor,” where Lidia takes the viewer on an

excursion to the Friuli region, home to some o the best Italian white wines, and then

demonstrates how to properly marinate sardines and prepare mouth watering veal chops

based on a recipe rom Trieste. Additional regions that Lidia explores will include Tuscany,

Naples, Rome, Padua and Treviso, Piedmont, Puglia, Sicily and Istria. The recipes prepared

on the show can be ound in the Lidia’s Italy companion cookbook coming out in April

(Knop, $35.00), and will eature recipes and photos o various dishes as well as images o

Lidia in dierent phases o her Italian journey.

Lidia’s Italy




TAVOLA PRODUCTIONS

Fact Sheet

Series Name:

Lidia’s Italy -- Twenty six-episode television cooking series broadcast on PublicTelevision Stations in local markets across the US. Lidia’s Italy , a 350-pagecompanion book eaturing all dishes eatured on Lidia’s show as well as manyadditional recipes (Published by Alred A. Knop, April 2007, $35.00).

Distributor: American Public Television (APT)

Presenting Station: WHYY (Philadelphia, PA)

Production Company:Tavola Productions, Inc.

243 East 58 StreetNew York, NY 10022(212) 758-1488

President : Lidia Matticchio Bastianich

Host/Executive Producer: Lidia Matticchio Bastianich

Executive Producer: Julia Harrison

Director: Bruce Franchini

Supervising Producer: Shelly Burgess Nicotra

Debut Date: April, 2007Please check local listings or exact time and date

Format:30-minute demonstrative cooking show eaturing renowned Italian Che Lidia

Matticchio Bastianich traveling through ten o her avorite regions o Italy, and thenpreparing dishes in the amiliar, warm, inviting kitchen o her Long Island, NY home.Each episode will ocus on a particular region, and eature extensive ootage, scenicshots, and interviews with local artisans, armers, vintners, and riends and amily.In several episodes, Lidia’s daughter Tanya Bastianich Manuali, a Ph.D. in ItalianRenaissance art, will join her mother in her travels, and give an in-depth look atvarious Italian masterpieces.

Lidia’s Italy




TAVOLA PRODUCTIONS

Additional Information about Lidia Matticchio Bastianich:

z Born in 1947 in Pula, Istria which was a part o Italy, and is now a part o Croatia.

zCame to the United States in 1958 with the help o Catholic Charities, and settled with her

amily in New Jersey, and then Queens. She currently resides in Long Island, NY.

z One o the best loved television ches whose previous television series include Lidia’s ItalianTable, Lidia’s Italian-American Kitchen and L idia’s Family Table .

z Cookbook author o La Cucina Di Lidia, Lidia’s Italian Table, Lidia’s Italian-AmericanKitchen, Lidia’s Family Table and her new cookbook Lidia’s Italy .

z Owner o Felidia Ristorante in New York, which received three stars rom The New York Timesby both Ruth Reichl and Frank Bruni, and named one o NY’s most popular restaurants by the

Zagat Survey.

z Co-owner o Becco, Esca, and Del Posto in New York, and Lidia’s Kansas City and

Lidia’s Pittsburgh.

z Collaborates on winemaking with son Joseph at their vineyards in Friuli andMaremma, Italy.

z Recipient o several prestigious awards including the James Beard Foundation’sOutstanding Che in 2002, Best Che in NYC in 1999 and W ine Spectator’s GrandAward through 2006. Her program, Lidia’s Family Table , was nominated best television

ood show nationally by the James Beard Foundation.

z Community service activist with ties to UNIFEM. In 2006, Lidia participated or thesixth straight year in UNIFEM’s annual beneft, contributing unds, the beneft’s menuas well as unique “recipes or peace.” She undraises or several Public TelevisionStations on a continuing basis, and works with autistic children through her localchapter o AHRC.

z Founder o Lidia’s Flavors o Italy Gourmet Pasta Sauces – sold by discriminating retailestablishments nationwide.

z Partner in Esperienze Italiane, a ull-service travel company providing customized tours to Italy.

z Featured on www.lidiasitaly.comz Frequent guest on The Today Show, The Early Show and Good Morning America, and Public

Television Station Pledge Drives around the country.

z Loves classical music, opera, sailing, ood history, travel and a challenging game o chess.

Lidia’s Italy




TAVOLA PRODUCTIONS

Lidia’s Italy

Tanya Bastianich ManualiLidia’s daughter Tanya was born in 1972, and grew up surrounded by ood and the

rich Italian culture that she has immersed hersel in both personally and proessionally. With a BA in Art History rom Georgetown, and a Ph.D in Italian Renaissance ArtHistory rom Oxord, Tanya spent six years living, studying and teaching Art Historyin Florence, Italy where she married her husband, Corrado Manuali, an attorneyspecializing in International Law.

Returning to New York, Tanya joined Lidia’s company, and broadened the amilybusiness in several directions. She co-authored Lidia’s Italy , launched EsperienzeItaliane, (Italian Experiences), an upscale travel company that develops customizedtours o Italy combining ne art with ne ood and wine. She developed a productline that includes Lidia’s specialty sauces that are sold in ne stores nationally, andshe brought the company into the 21st Century with the creation o the Lidia’s Italy website, www.lidiasitaly.com, a comprehensive website eaturing in depth,up-to-the-minute inormation on Lidia, her restaurants and her recipes.

This season, on various episodes o the program, Tanya joins Lidia in Italy anddemonstrates her own love or the country through her love o art. Sit back as Tanyatakes you on an artistic journey to uncover and explain the signicance o well-knownas well as hidden artistic masterpieces. You’ll learn the real history behind thesetreasures set against the backdrop o an ever-changing Europe, and you’ll get to know the artists and the development o their crat.

Together, mother and daughter bring you their beloved Italy – the ood, the art andsometimes the intersection o the two. In one episode, they visit Corrado Manuali’sNonna (grandmother) Lisa in Naples to make Tiella, a thin-crusted deep dish pizzastued with dierent combinations o vegetables and sh. Nonna Lisa shows themseveral variations on the original theme, which they eventually bring back to Lidia’skitchen to cook and share with viewers.

Tanya and Corrado who says his grandmother makes the best Tiella in all o Italy, andtheir two children live in Long Island, NY. They travel to Italy requently and considerit their second home.



Lidia’s Italy Episode Descriptions

LI 101: BRINY AS THE SEA:

Sail to Istria and discover the secrets behind making wholesome seaood pastas. Lidiaberiends the local shermen and prepares a great scampi dish “alla Buzara.”

LI 102: A SICILIAN & HIS CALAMARI:

Travel to Palermo, Sicily with Lidia and discover the most delicious way to enjoyCalamari-Manredi style. Manredi is a dear riend and olive oil producer romPalermo and has a very simple dish eaturing calamari. Following that, she visits

with another riend who has a spectacular seaside home and prepares a simplepesto “Trapanese style.”

LI 103: THE LAMB OF THE LAND:

Head to Friuli where Lidia has her vineyards andwhere she has wonderul riends and amily that shevisits several times throughout the year. Learn thetricks o the trade to making perectly roasted lambshoulder paired with Montasio cheese crisps withSwiss chard or the amous ricos!

LI 104: MUSSELING MY WAY THROUGH PUGLIA:

Today Lidia takes you to the “heel o the boot” or theregion o Puglia to learn how to make vegetable arrowith tuna & tomatoes. Then it’s on to the town o Andria to make a scrumptious almond tart.

LI 105: TWO ESSENTIALS OF ROMAN CUISINE:

Artichokes are at the heart o the Roman kitchen, andLidia shows us how to prepare two easy and deliciouschicken dishes, one o which eatures this great andnutritious vegetable. Another avorite is a chickenwith prosciutto dish—a real hit with the amily.

LI 106: THE RAW & THE COOKED & THE TOSSED:

Travel to Sicily with Lidia and uncover the secret to adelicious salad Sicilian style. Lidia will also reveal aclassic scallopine with Marsala.

LI 107: TWO TASTY PASTAS, PUGLIA STYLE:

There’s nothing as perect as a resh, ripe tomato,and today Lidia proves it by tossing cherrytomatoes with arugula and cavatelli—a pastaspecically local to Puglia.

LI 108: WHEN IN ROME… EAT PASTA:

Rome is amous or its simple, inexpensive and absolutely delicious dry pasta

dishes. Two o these amous dishes are the Bucatini all’Amatriciana andSpaghetti Cacio e Pepe.

LI 109: SAVOR IT “SAOR:”

It’s all about Trieste today as we learn how to properly marinate sardines.Lidia then prepares mouth watering veal chops based on a recipe rom Trieste.

LI 110: THE ESSENCE OF MAREMMA:

Viewers get a eel or Maremma today as Lidia cooks up appetizing poachedeggs and a classic, yet delightul, steak with a side o Tuscan beans and squash.This is where the Tuscan cowboys reign so look out or a ew surprises!

Episodes Index Continued...



LI 111: BIGOLI JUST FOR ME:

Lidia serves a luscious bowl o pasta lled with hearty chicken livers, but saveroom or dessert because she’s cooking up a tasty Limoncello Tiramisu. And hervisit to the Veneto area is exactly where the amous tiramisu was born… butthis twist with limoncello is a real delight.

LI 112: ANNA, THE COUS COUS LADY:

Cous cous in Italian cuisine? It’s Sicily—an island that has seen many aninhabitant. Today join Lidia with her riend Anna, who we also call The Cous

Cous Lady as they put together a delicate salad o orange, red onion, and olivesollowed by a hot, steaming bowl o seaood brodetto.

LI 113: SPAGHETTI & WHITE CLAMS, A CLASSIC

PLUS MORE:

Lidia LOVES Naples! It’s colorul, vibrant and ull o energy. Today Lidia will also demonstrate a great pastathat has the favor without the added calories as sheprepares a recipe or Bucatini “mock” Amatriciana;meaning minus the meat.

LI 114: THE PALM SQUEEZE:

It’s all about Istria, and this is where Lidia was born sothere is a lot to learn. Following a delicious mushroomsauce, you’ll want to save room or dessert, becausetoday it’s delectable crepes lled with chocolate andhazelnut, a true specialty rom this area.

LI 115: BRACIOLE-A CINNAMON ROLL:

Venice, the Veneto, spices! It was the center o thespice trade as Lidia loves to tell, and in this episodeLidia visits the region and then comes back to thekitchen where she doesn’t hold back at all--makingmouth watering bee cutlets garnished with aromaticcinnamon and cloves.

LI 116: STIR THAT POT:

The people rom Friuli are oten called “polentone”or polenta eaters, and Lidia celebrates thisphilosophy as she shows polenta or breakast, lunchand dinner. This is an episode dedicated to thewonder, simplicity and versatility o polenta.

LI 117: AUTUMN IN MAREMMA:

Many o you know Tuscany but Maremma is anarea along the coast that is oten skipped when traveling to thisrich region ull o great ood, wine and art. As Lidia visits with her riendsrom La Mozza winery, she serves up a classic -- slow cooked rabbit withchestnuts -- just like the Italians do in autumn in Maremma.

LI 118: GNOCCHI, SAVORY & SWEET:

Here’s a dish that is classic to Friuli as Lidia explains how the dough canbe used to make something sweet and something savory. For starters, shedemonstrates how to make potato gnocchi. For dessert, we are in or apleasant surprise -- an apple pastry with a crunchy hazelnut crust.

Episodes Index Continued...



LI 119: TRUFFLES FOR BREAKFAST AND DINNER:

Today is extra special as we travel to Piedmont and discover the truth behind whitetrufes. Lidia prepares a delicate dish o scrambled eggs with trufes or breakast.For dinner, it’s a delicate risotto with coddled egg and white trufes.

LI 120: NEAPOLITAN MACARONI AND CHEESE:

Here’s a new take on a avorite American classic – Mac ‘N Cheese. And what betterplace to do it than Naples. This dish will melt in your mouth, and your kids will beasking or more!

LI 121: KNEADING WITH AN OLD FRIEND:

Anyone who has visited with Paola di Mauro eels likethey have met the Italian Julia Child. This passionatecook and dear riend o Lidia’s, works with her on somehomemade resh pasta that is served with some greatchicken livers.

LI 122: WHERE BAROLO REIGNS… IT POURS:

Discover the richness o Piedmont as Lidia serves bakedcardoons accompanied by scrumptious bee braised inBarolo wine. Save some room or dessert -- deliciouscrescent-moon shaped cornmeal cookies.

LI 123: GOULASH, ITALIAN-STYLE:

Travel to Trieste and discover the secret behind Italian-style goulash. Lidia shows us how to serve up this meatydish with a side o delicious potatoes. This isn’t justyour typical meat and potato dish!

LI 124: THE GALLOPING FIGS:

Figs, simple but outstanding, are center stage todayappearing in a bee stew with braised cannellini beans.It’s Tuscany at its best!

LI 125: SAUERKRAUT MY WAY:

Anyone who has been to Lidia’s home or a mealknows that one o her avorite dishes to make issauerkraut. It is so typical where she comes rom.In this episode, Lidia serves a comorting bowl o chickpea & pork minestrone. To nish we learn how to make a crowd-pleasing, one-pot meal with sausageand cured pork.

LI 126: THE POTATO WORK-OUT:

Lidia lets you in on a treasured childhood memory as sheteaches us how to make an appealing gnocchi stued with prunes– a avorite among children and adults alike.



Lidia Matticchio Bastianich is only 58, but she doesn’t seem to mind

if you think she’s older. She presents herself to the world in matronly

blouses or patterned smocks, with a sensible shade of red lipstick and

a welcoming smile gracing her lunar face. She is thick in the middle,

sprightly of eye and possessed of powerful momma’s hands that have

built a multimillion-dollar restaurant-and-food empire.

More than that, she has lived a life

so rich in history that, by comparison,

the attractive twentysomethings the

Food Network so desperately wants to

turn into stars seem like brummagem

pretenders. When Bastianich was just10, she and her family fled communist

tyranny in Europe, lived as refugees and

immigrated to New York City--which she

still calls, when speaking of her parents’

decision to come here, “the New World.”

She learned English as a third language,

after Italian and Serbo-Croatian.

If it seems uncharitable to a woman

so accomplished as Bastianich--someone

with so many plans for the future--to dwellon her past, consider that her past is her

future. The five restaurants she owns or

co-owns in three cities (a sixth, Del Posto,

is set to open in Manhattan in November),

the four best-selling cookbooks she has

written, the two TV shows she has

created--a third, Lidia’s Family Table,

began this spring on PBS--all celebrate

the traditional northern-Italian foods of

her brief childhood in Istria, a region of

northeastern Italy that was transferred

to communist Yugoslavia after World

War II. (It is now part of Croatia and

Slovenia.) Bastianich’s family left with

at least 200,000 other ethnic Italians

who refused to give up their language,

their Catholicism and their very

names. (Authorities tried to Slavicize

Bastianich’s maiden name, Matticchio,

as Motika.)

Click here to read the entire Time Magazine article...

http://www.time.com/time/magazine/article/0,9171,1109329,00.html






EVER SINCE I WAS A CHILD, I’ve loved to cook,so I feel fortunate that the culinary arts have becomemy life’s work. My days are filled with the challengesand delights of making wonderful food, whether I’mteaching young chefs at my restaurants, writing recipesfor my cookbooks, or getting dishes to come out justright on camera for my public television shows.

Yet I count it an even greater blessing when I cango home at the end of the day and share a meal withthose I love: my mother, my two children, and my

five grandchildren, all of whom live close enoughthat there’s never a reason to miss Sunday dinner.For hours on end, four generations gather in thekitchen—cooking, eating, cleaning up, and alwaystalking—while the kids run laughing (and sometimescrying) through the house. These are the most preciousmoments of my life.

Click here to read the entire AARPMagazine article...

http://www.aarpmagazine.org/food/cooking_with_small_fry.html






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