This week on Chef’s Story, Dorothy Cann Hamilton is joined by famed Italian chef, restaurateur, writer, consultant and educator Cesare Casella. Cesare shares some of his memories cooking at Vipore in Lucca, Italy before coming to the states and tells stories of bread, lardo and broth in his family growing up. Find out how authentic Italian cuisine, Nouvelle cuisine and molecular gastronomy all inspire Cesare and how he plans his menus. Learn how the world of food differs from Italy to the United States and how Cesare is trying to promote his idea of simple, honest and classic cooking with his latest book, “The Fundamentals of Italian Cuisine”. This program was sponsored by Hearst Ranch.



“Each region in Italy has different ingredients, but their philosophy is the same: respect the ingredients, and cook with simplicity.”


“The difficulty is not how to find the product – but how to cook the right way and show the proper respect to the ingredient. My philosophy [in cooking] is: simple, honest and classic.”

–chef Cesare Casella on Chef’s Story