If you are a fan of Italian cuisine, you may have heard of Katie Parla and Lidia Bastianich. They are both renowned food writers, cookbook authors, and culinary guides who share their passion and knowledge of Italy’s gastronomic culture. But are they related in any way? The answer is no. Katie Parla and Lidia Bastianich are not related by blood or marriage. They are simply two independent women who have made their mark in the world of food.
Who is Katie Parla?
Katie Parla is a Rome-based food journalist, educator, and tour guide who specializes in the cuisine and culture of Italy. She was born in New Jersey to Italian-American parents and developed an interest in Italian food from an early age. She moved to Rome in 2003 after graduating from Yale University with a degree in art history. She has since become one of the leading experts on Rome’s food scene, as well as other regions of Italy.
Katie Parla has written several books, including _Where to Eat Pizza_, _Walking Rome_, _Food of the Italian South_, and _Roman Kitchen_. She also contributes to various publications, such as The New York Times, The Guardian, Food & Wine, and Saveur. She hosts a podcast called Gola with Dr. Danielle Callegari, where they discuss all things Italian food and history. She also leads culinary tours and classes in Rome and beyond, sharing her insights and discoveries with travelers and food lovers.
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According to her website, Katie Parla’s mission is to “experience culinary Italy, one delicious bite at a time”. She is passionate about highlighting the stories and traditions of the people who produce, cook, and serve the food of Italy. She is also an advocate for preserving and promoting the diversity and quality of Italian cuisine, especially in the face of globalization and industrialization.
Who is Lidia Bastianich?
Lidia Bastianich is an Italian-American celebrity chef, television host, restaurateur, and author who specializes in Italian and Italian-American cuisine. She was born in Istria, a region that was part of Italy until 1947, when it became part of Yugoslavia. She and her family fled to Trieste during the Istrian exodus, a mass migration of ethnic Italians from Yugoslavia after World War II. They later immigrated to the United States in 1958, settling in New York City.
Lidia Bastianich started her culinary career as a teenager, working at a bakery in Queens. She later opened her first restaurant, Buonavia, with her husband Felice Bastianich in 1971. They went on to open several more successful restaurants in New York City, including Felidia, Becco, Esca, Del Posto (closed in 2021), and Eataly (in partnership with her son Joe Bastianich and chef Mario Batali). She also owns or co-owns restaurants in other cities, such as Lidia’s Kansas City and Lidia’s Pittsburgh (closed in 2019).
Lidia Bastianich has written over a dozen cookbooks, including _Lidia’s Mastering the Art of Italian Cuisine_, _Lidia’s Celebrate Like an Italian_, _Lidia’s Commonsense Italian Cooking_, and _Lidia’s a Pot, a Pan, and a Bowl_. She has also been a regular contributor to public television cooking shows since 1998, hosting series such as _Lidia’s Kitchen_, _Lidia’s Italy_, _Lidia’s Family Table_, _Lidia’s Italian-American Kitchen_, and _Lidia Celebrates America_. She has won several awards for her work, including Emmy Awards, James Beard Awards, and an Order of Merit of the Italian Republic.
According to her website, Lidia Bastianich’s philosophy is to “cook with love”. She believes that food is a way of connecting with family, friends, culture, and history. She also strives to educate and inspire people about the joys and benefits of cooking and eating Italian food. She often invites her viewers and readers to join her at her table, saying “Tutti a tavola a mangiare!” or “Everyone to the table to eat!”
Conclusion
Katie Parla and Lidia Bastianich are two remarkable women who have dedicated their lives to sharing their love of Italian food with the world. They are not related by blood or marriage, but they share a common bond of respect and admiration for each other’s work. They have both contributed immensely to the appreciation and understanding of Italy’s rich and diverse culinary heritage. They are both role models for anyone who wants to learn more about Italian cuisine or pursue a career in food writing or cooking..
