Riccardo was born in Bologna 33 years ago. He discovered his passion for cinema in his early childhood, but it was at the age of fourteen that he finally decided to become a director. At that time he met Steven Spielberg at the Venice Film Festival and asked his advice on a good school of cinema to attend in the US. Riccardo never forgot what the famous director told him and at the age of twenty he moved to New York to attend the Tisch School of the Arts at NYU.

 

During his career, Riccardo worked with several important directors, including Spike Lee, and in 2001 he founded an entertainment company,Blitz Entertainment, of which he is co-chairman. Today he teaches Italian and Italian cinema in two schools, and he cultivates many hobbies as well as being a very hyperactive man…

 

However, there is still another pursuit that will soon bring him attention: his outstanding cuisine.  Learning to cook from his grandmother, a famous Bolognese from the 50’s-era socialite, he assimilated all the centuries-old family culinary secrets. He has recently penned a cookbook, with Andre Hereford, of some of these traditional Italian recipes, which he shares with friends, acquaintances, celebrities, intellectuals, politicians, and artists who come to his apartment to eat exceptional food, discuss ideas, and network.

He is among the finalists of the Ultimate Recipe Showdown, a TV show broadcast by Food Network. “My participation on the show is fortuitous: some students at my cooking classes (oh yes, I also teach that!) let me know about it and convinced me to participate. I had to send three recipes and a video to the network to be selected. After a phone interview, they told me I was a finalist in the comfort food category. It was a pretty long process, divided into different steps. Since the final part of the competition is coming up soon, I am going to practice everyday. I am thrilled!”

But according to Riccardo, the true merit goes to his whole family. All of them are very passionate for cooking: “For 40 years now, every one of us at Christmas time writes in the libro del tortellino, a notebook where we report our comments on the tortellini we eat in order to ultimately modify the recipe to perfection!”

 

With such a food-friendly background, it was perhaps inevitable that Riccardo would become a good chef and literally fall in love with the art of cooking. Yet, it is necessary to point out that he only loves to cook Italian dishes, better if they come from Bologna and the surrounding areas. “I don’t prepare any recipe that is not truly Italian. This is my own philosophy regarding cuisine. I also pay a lot of attention to the ingredients and I always look for Italian brands. Being an authentic Bolognese guy, there are two things that are never missing in my fridge: pork-derived products, and Parmigiano Reggiano. And I always have chocolate in my cupboard as well!