Photo Credit: Len DePas

Chef Roberto Donna

Born in the Piedmont region of Italy, Roberto Donna came to Washington when he was 19. Soon after, he opened Galileo and where he won a strong following. He became known for his Italian cuisine, won a James Beard Award and published his first cookbook, Cooking in Piedmont. Today, he makes house-made pasta, risotto, and Neapolitan pizzas at La Forchetta, and, we turn the tables and grill the chef.

What’s in your fridge or freezer that would surprise people?
Natural yeast for bread that I started 18 years ago. A piece of lardo di collonnata that usualy last for one year.

Last meal you cooked for yourself?
Poached egg with fonduta , pappardelle with braised rabbit in red wine , roasted rib eye , poached pears in moscato wine e vanilla served with gorgonzola cheese

Last meal on earth?
A meal cooked by Ducasse

Which six people — alive or dead — would you choose to attend your ultimate dinner party? What would you serve?
Mao Zedong, Mozart, Artusi, Warren Buffet, Sister Teresa, Picasso

I would serve a grand bollito misto with all the sauces and vegetables follow by a consomme with little capon tortelli and bonet for desert. This is a great dish for people to seat around and have a nice discussion.

What non-food-related things do you do for fun?
Ride my bike, travel , gardening.

If you could go anywhere on vacation, where would you go?
Saint Barth

What’s on your DVR?
Nothing because I do not follow tv too much and I do not have any favorite programs.