Viaggio

Viaggio Viaggio is not only a magazine, but also a celebration of all things, Italian and otherwise, that we love at the table, not only on the plate and in the glass, but dancing in our fertile minds as we strive for pleasure, happiness and experience.
Mario Batali - "As it stands alone on the page, our title has many meanings. As the 1st Person singular present indicative of the verb viaggiare, it means "I travel". As a noun, it viaggio, it translates to "the trip, the voyage, the journey". There are many types of trips or voyages, such as un viaggio d'affari, a business trip, un viaggio di lavoro, a working trip, un viaggio organizzato, a package trip, and the sweet beginnings implied by un viaggio di nozze" a honeymoon. Well, my intentions, and by ,'my", I mean "our" intentions actually, as I represent myself and my business partner Joe Bastianich as well as our extended family of partners, including Joe's mom, Lidia, and Mark Ladner and Jeff Katz, the Executive Chef and the General Manager respectively of our luxury flagship Del Posto, and all of the other partners we have in all of our restaurants, wineries, books, grocery stores and our prosciuttificio. Our intentions are to cover, uncover and discover the magnificent and tangy feeling of excitement and passion that can be part of all voyages. The discovery, joy, education, information, beauty, awe, history and the delicious potential of every single detail of the poetic "viaggio" that is possible in every breathing moment in the gran viaggio of a well thought out life. But often our voyage will start and finish with a reference point very near home. We may or may not have insider information, but we are ecstatically happy to display and discuss all of it and share it with our friends and family. Merely that you are reading these words implies that you are one of us! We have brought many of the ideas back from our plethora of personal voyages and planted them here in the US, whether ingredient, dish idea, wine pairing thought or pure ideology and table sense. We always carefully examine the nature and birthplace of the ingredients that we love. We will examine the true geo-specificity and provenance of the greatest raw edibles from all of the places on the planet we love. Do not be confused by the Italian language title of the magazine, it is not only things from Italia that pique our interest, but from anywhere and everywhere. Mushrooms from Slovenia or from Ukiah, scallops from the Peconic bay or Nantucket, oil from Toscana or Tasmania, anything we use, we use with great thought and anything and everything may be in our sights. Nothing delicious from anywhere in the world can escape us in our omnivorous quest for the truly tasty and delightful, and yet when we cook it, we will most probably deal with it in the way that Italians do. With simplicity and the love and respect for its place at our table in the restaurants as well as in our homes."

Viaggio is truly a celebration of all things, Italian and otherwise, that we love at the table, not only on the plate and in the glass, but dancing in our fertile minds as we strive for pleasure, happiness and experience. But this is your Viaggio too. Let us know what you think of our maiden voyage and where you are hoping we can go together!

Mission: In future issues we will dance from the summer into fall and harvest, and celebrate the real heirloom tomatoes of September and October, golden and white sweet corn, fragrant peppers and hot chiles and autumnally ripe and soft persimmons. We will love the first sweet and pungent golden squash at the same time as the magnificent beginning of heirloom apples and pears. In the winter we will move into the world of vinegar making, the beauty of the root cellar, the magnificence of pumpkins and cruciferous produce that is even sweeter as the nights get longer and colder and we will celebrate the bang of the first frost and how the Brussels sprout then becomes a sweet and benevolent king. In the spring we will celebrate the first ramps as the final winter citrus fades into memory. ... and then asparagus and then morels and then tiny favas and the first peas and by our first anniversary we will have seen the entire seasonal change in 6 issues.

Lidia Bastianich
05/12/2017

Lidia Bastianich

In Sorrento for a Donne del Vino convention on Italian Rose' wine. Here is the sun setting on the gulf, and the coast line view from the terrace of the Grand Hotel Europa Palace. #Sorrento #Italy

Great shot of Restaurant Row from Becco Restaurant!
10/19/2016

Great shot of Restaurant Row from Becco Restaurant!

Enjoy the virtual view overlooking 46th St. from Becco on this beautiful Autumn afternoon! RestaurantRow.com

08/17/2016

21 Qustions with Lidia Bastianich

Lidia Bastianich
06/23/2016

Lidia Bastianich

#GrandmasGarden - This is the time of year when Grandma and I love to wake up in the morning, grab a cup of coffee and walk outside to see how the garden is doing. It gets me so inspired looking out at her bountiful harvest - the results of much loving care. As Grandma says: "The best fertilizer is the Gardener's shadow." #NonnaErminia

#MasterClassMonday - Dry Pasta BasicsLearn the secrets to creating perfect pasta dishes every time. The right shaped pas...
03/21/2016
Dry Pasta Basics

#MasterClassMonday - Dry Pasta Basics
Learn the secrets to creating perfect pasta dishes every time. The right shaped pasta can make a good sauce great; the wrong shape can dampen the appeal of even the best sauce. Long or short, smooth or ridged, thick or thin, with or without curves and crevices, different shapes of pasta capture and absorb sauce differently. #AskLidia
http://lidiasitaly.com/blog/dry-pasta-basics/

From choosing the correct shape to go with your sauce to the proper combination of ingredients - learn the secrets to creating perfect pasta dishes every time.

Lidia Bastianich
03/17/2016

Lidia Bastianich

#ThrowbackThursday My mother, Erminia, enjoying a sunny day a few years back. #tbt #NonnaErminia

Viaggio's cover photo
02/07/2016

Viaggio's cover photo

Chicken wings will always hold a special place in our hearts, but this coming Sunday, we just might call an audible and ...
02/06/2016
Chicken and Sausage Meatballs: The Ultimate Super Bowl Appetizer

Chicken wings will always hold a special place in our hearts, but this coming Sunday, we just might call an audible and make chicken and sausage meatballs instead.

On a recent visit to Lidia Bastianich's restaurant Felidia in New York City, executive chef Fortunato Nicotra shared his game-changing recipe for the ultimate Super Bowl appetizer: bite-size meatballs coated in a spicy scarpariello glaze of vinegar, peppers, bourbon and honey.

The renowned chef of Felidia in New York City gives us his savory recipe for the ultimate game-day grub.

12/01/2015
Lidia Celebrates America

For celebrity chef, author and restaurateur Lidia Bastianich there is no place like home – especially at Christmas, her favorite time of year. In this intimate, hour-long documentary special, Lidia celebrates her native Italian holiday traditions, along with the traditions of six celebrity guests. Watch this multi-faceted documentary about the culinary traditions that make up America.

Lidia Celebrates America - Home for the Holidays Tease

Top 10 new American whiskey brands
08/01/2015
Top 10 new American whiskey brands

Top 10 new American whiskey brands

Both large and small distillers are venturing further into the fast-growing American whiskey category, currently one of the most coveted sectors in the entire spirits industry.

Top 10 spirit launches in May 2015
06/04/2015
Top 10 spirit launches in May 2015

Top 10 spirit launches in May 2015

The Glenlivet revealed it intended to replace its 12, 15 and 18 Year Olds in global travel retail with its new Master Distiller’s Reserve range, while its parent company Pernod Ricard also introduced a new “accessible” blended whisky brand.

Manhattan Moonshine
04/30/2015

Manhattan Moonshine

#NYCSpeakeasies - Please Don't Tell - Shrouded in secrecy, PDT takes its speakeasy ethos to heart and is famously difficult to find. The inconspicuous bar can be discovered down a dark set of steps leading to fast food joint Crif Dogs. At the back of the shop there’s a phone booth – walk inside, press #1 and wait for a hidden door to open. For more info - http://pdtnyc.com/

Lidia Bastianich
04/07/2015

Lidia Bastianich

Typical spring "merenda" snack in Istria around Pola/Pula.
Wild Asparagus Frittata, Home Made Prosciutto and Sausages...
I love foraging for Wild asparagus! #LidiasTravels

Lidia Bastianich
03/24/2015

Lidia Bastianich

At Felice a Testaccio in Rome with Chefs Fortunato Nicotra of Felidia, Dan Swinney from Lidia's Kansas City and Billy Gallagher of Becco Restaurant, along with our friend Gianfranco, researching new flavors and dishes. #LidiasTravels

Greek Yogurt Cookies with Banana & Cinnamon
03/03/2015
Greek Yogurt Cookies with Banana & Cinnamon

Greek Yogurt Cookies with Banana & Cinnamon

Greek Yogurt Cookies with Banana & Cinnamon By Serena Nardin, from B&B Hospitality Group Makes 15 cookies Ingredients: Greek yogurt | 3 Cups Banana | 1 ½ medium, mashed Cinnamon | 2...

Manhattan Moonshine
02/20/2015

Manhattan Moonshine

#TBT The Stork Club - Center of NYC #CocktailCulture 30's - 40's #ThrowBackThursday #NYCWhiskey

Lidia Bastianich
02/07/2015

Lidia Bastianich

#LidiasCookingTips - Polenta
Polenta is unbelievably versatile. I could give you a thousand ways to enjoy it, because that’s how many ways we ate it while we were growing up. It is delicious poured into a bowl and served as is, or allowed to chill and sliced, at which point you can grill or fry it for the next day’s meal. You can even make a “mosaic” by folding diced cooked vegetables into the soft polenta, packing it into a loaf pan while it is still warm, then allowing it to chill. When you cut the chilled loaf into slices, the vegetables will form a mosaic and make an even prettier presentation when cooked. Polenta can be runny or dense, it can be served as a side dish or an accompaniment to braised meat or fish stews to mop up the sauce with.

- See more at: http://www.lidiasitaly.com/

Viaggio's cover photo
02/07/2015

Viaggio's cover photo

01/25/2015
Lidia's Video Tips: Grating Cheese

Pasta and Cheese
There is a natural affinity between pasta and cheese, but it's not as indiscriminate as one might think. In Italy cheese is used with pasta very selectively and judiciously, with careful attention paid to timing. Cheese is never served with seafood pasta. When preparing pasta with game or pasta with hot pepper, cheese is optional, since the flavors are very intense. The addition of cheese for some might not be necessary, but I enjoy cheese with both.

- See more at: http://lidiasitaly.com/#sthash.OV3ml3WF.dpuf

Lidia Bastianich
01/13/2015

Lidia Bastianich

#LidiasRecipes - Warm Up With Baked Pasta!
When I think of warm and comforting during the cold winter months I think of baked pasta. My Baked Whole Wheat Penne with Chickpeas is a nutritional and comforting dish all in one. Whole wheat pasta is a great alternative to regular pasta, and in the Italian tradition it is not a novelty. In Italy, pastas are made from buckwheat, farro, corn, chestnut, and chickpea flour, just to name a few. What is important to know is that each flour dictates a different cooking time for the pasta. For whole wheat, make sure to follow the instructions on cooking time; it does take longer than regular pasta, because the bran part has to be cooked. If it is not cooked enough, it remains chewy and won’t absorb the sauce well. Once you are aware of these facts you have a great dish ready to enjoy and warm you up. Buon Appetito! - http://lidiasitaly.com/recipes/detail/1287

Local Salad with Pine Nuts and Pears
12/30/2014
Local Salad with Pine Nuts and Pears

Local Salad with Pine Nuts and Pears

Local Salad with Pine Nuts and Pears By Chef de Cuisine Andrew Marsilio, from Tarry Lodge New Haven Local Kale and Spinach Blend Local Bosc Pears | ¼ C sliced Pine Nuts | 1/8 C Aged Goat Cheese (any...

Tanya Bastianich Manuali
10/07/2014

Tanya Bastianich Manuali

Check out my recipe for Pappardelle with Mushrooms from the upcoming cookbook Healthy Pasta: The Sexy, Skinny and Smart Way to Eat Your Favorite Food, written with my brother, Joe Bastianich. http://goo.gl/gjmUpz

Lidia Bastianich
09/20/2014

Lidia Bastianich

#LidiasItaly Check out videos from past and current seasons of Lidia's Italy. Get a peek at what goes on behind the scenes and see where all the magic really happens. Tutti a tavola a mangiare!
http://lidiasitaly.com/videos/
You can also find past seasons of my shows on HULU - http://www.hulu.com/lidias-italy

Lidia Bastianich sailing the Adriatic.  #LidiasTravels
08/08/2014

Lidia Bastianich sailing the Adriatic. #LidiasTravels

For lunch today - Summer local tomato salad with feta and home made spinach noodles with local baby shrimps - yum! #LidiasTravels

08/04/2014
Lidia Bastianich

Lidia Bastianich

Here's Clapa, an acappella group in Split, Croatia singing local traditional folklore songs. #LidasTravels

Lidia Bastianich
07/29/2014

Lidia Bastianich

My Italian luggage cart :) #LidiasItaly #LidiasTravels

Mozza2Go
07/09/2014

Mozza2Go

Our kitchen team has selected five finalists for the #MakeAMozza contest to be voted on by you. The combination of toppings that receives the most votes will be featured on the menu at Pizzeria Mozza menu for the next month - bearing the name of the winner!
https://www.facebook.com/PizzeriaMozza/app_303561899745219

Pici | Mario Batali
03/04/2014
Pici | Mario Batali

Pici | Mario Batali

Hand-rolled pasta called pici is hearty and delicious. Anyone (kids too!) can master this Tuscan noodle technique, demonstrated by Cruz Goler of Lupa Osteria Romana. Pair pici with a thick, rich sauce like wild boar ragù or toss with breadcrumbs, olive oil and chiles. Satisfaction guaranteed.

Joe Bastianich
02/05/2014

Joe Bastianich

Happy Birthday Chi Spacca!! Here's to a fantastic first year! #bbhg

The National Italian American Foundation (NIAF)
01/07/2014

The National Italian American Foundation (NIAF)

Tonight, children in Italy will be patiently awaiting the arrival of La Befana. According to the legend, on the eve of the Epiphany, the Three Kings passed by La Befana's house and invited her to join them in search of the Christ Child. She said no since she had housework to do. After a while, she changed her mind and gathered items from her home to bring to Baby Jesus. However she wasn't able to find Him or the Three Kings and has been searching ever since. So while everyone is asleep tonight, she'll be bringing presents to good children and ashes and coal to bad children.
#NIAF #Italian #Christmas #traditions #LaBefana

OTTO Enoteca e Pizzeria
11/06/2013

OTTO Enoteca e Pizzeria

A few of our new fall quartino pours: Muller-Thurgau from the Valle d'Aosta slopes, a Chianti Classico for lovers of untamed Sangiovese, and Langhe Nebbiolo from the hillside fogs of La Morra. #OttoVino #BBHG

OTTO Enoteca e Pizzeria
10/25/2013

OTTO Enoteca e Pizzeria

Everything's coming up #TRUFFLES! Now, Chef Dan Drohan shaves them atop toasted Fillone bread with a sunny-side-up egg and a crispy sprinkling of pancetta. We're calling it Truffle Toast because stupendous amazing deliciousness was a bit too wordy.

OTTO Enoteca e Pizzeria
10/22/2013

OTTO Enoteca e Pizzeria

Staying at The Venetian Las Vegas? Be sure to stop by Otto for our House-made Butcher's Sausage - lightly grilled and accompanied by house roasted grapes, with a delectable vino cotto to tie everything together. #BBHG #BBLV #VenetianVegas

08/17/2013
Mario Batali's How-To Tuesday: Lemon Curd

Mario Batali's How-To Tuesday: Lemon Curd

Mario Batali brings you: How to Make Lemon Curd Lemon curd is a sweet, tangy, luscious treat that can be spread on toast, drizzled on ice cream, served with ...

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