Chef Roberto Donna

 

Roberto Donna
Born in the Piedmont region of Italy, Roberto Donna arrived in Washington, DC at the age of 19 with almost a "lifetime" of cooking school education from his native Torino and throughout Europe. On October 31, 1984, he opened Galileo and gained a strong following in the DC Metropolitan area. The addition of his Laboratorio and Osteria has made Chef Donna's restaurant a destination for those seeking the best in Italian cuisine.

Wine Spectator has called Galileo one of the "10 Best Italian Restaurants in America," and has continuously honored Chef Donna with its Grand Award of Excellence for Galileo's comprehensive wine selection since 1997.Among the many accolades bestowed upon Chef Donna one of the most notable came in 1996 when Galileo was named one of the twenty finest Italian restaurants in the world by the President of Italy.

Roberto is an active supporter of the DC Central Kitchen, the American Institute of Wine & Food, Share Our Strength and The James Beard Foundation, and numerous other charitable organizations. His civic-minded activities are an important part of his life and are his way of giving back to the community that has helped him succeed in achieving his dreams.

Roberto Donna Restaurant Group  

In 2007, Barilla is celebrating our 130th year anniversary. This month, we invite you to our Italian table with Chef Roberto Donna, owner of six acclaimed restaurants in the Washington, D.C. area. His flagship restaurant, Galileo, has received steady praise since it's opening nearly 20 years ago and in that time. 

One of the most regarded chefs in the industry and a 1996 James Beard Award winning Chef and Restaurateur, Chef Donna's success and popularity are testament to his stringent commitment to introducing others to the real flavors of Italy, which he provides in all of his restaurants.

Barilla sat down with Chef Donna to ask him a few questions about his passion: Italian cuisine.

 

Q: What is your favorite shape of pasta?
A: Lasagna

Q: You've been banished to a deserted island and can only bring one pasta shape -- which one and why?
A: Rigatoni because you can dress it with anything.

Q: What is your dearest pasta memory?
A: Lasagna Alla Bolognese prepared by the Chef next door when I was a child.

Q: What is your all-time favorite pasta dish?
A: Lasagnette - Thin layers of homemade Pasta with Meat Ragu and a Béchamel Sauce (it's on the menu at Bebo Trattoria)

Q: Of all the pasta dishes you cook, which one do people enjoy the most
A: Lasagnette again, it's a wonderful combination of flavors and each portion is served with a layer of melted cheese which everyone loves.

Q: Why do you think people like pasta so much?
A: Pasta is easy, easy to eat and digest and it's familiar to everyone. It's also something that's easy enough for everyone to make.

Q: What's the best thing about cooking with pasta?
A: It's simple and easy to cook.

Q: Do you have any tips for enjoying pasta more at home?
A: Cook pasta in a lot of salted boiling water.

Q: What are the qualities of a good brand of pasta?
A: The Al Dente staying power.

Q: What's your "pasta philosophy"?
A: Keep it plain and simple to enjoy the art that's implemented in making the pasta.

 

Chef Roberto Donna recipes:
Spaghetti with Fennel and Shrimp
Spaghetti Carbonara Monferrina Style with Asparagus   
Pipette with Fish and Peas    
Lasagne with Pink Sauce, Leeks, and Sausage