Lidia Bastianich Net Worth is$3.75 Million
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Profession: TV chef, Chef, Author
Date of Birth: Feb 21, 1947
Ethnicity: Croatian American
Country: United States of America, Italy
Lidia Bastianich is an American chef, author, and restaurateur she has a net worth of $3.75 million. Lidia Bastianich has earned her net worth as a chef who specializes in Italian cuisine; she is a regular on cooking shows that air on public television since 1998. She started her third TV series in 2007 called Lidia's Italy, she is also the owner of several Italian restaurants across the US. Her business partners are her daughter Tanya Bastianich Manuali and her son Joe Bastianich. She was born on February 21, 1947 in Pula, which today is referred to as Croatia. After Lidia and her family fled Yugoslavia they went to Italy and eventually with the help of sponsor, Cathlie Charties they came to the US and settled in North Bergen, New Jersey. She met Felice "Flex" Bastianich a fellow Istrian immigrant on her sweet sixteen birthday, the couple married in 1966 and their son Joseph was born in 1968. She has written several cookbooks in addition to her television series; La Cucina di Lidia, Lidia's Family Table, Lidia's Italian-American Kitchen, Lidia's Italian Table, Lidia's Italy and Lidia Cooks from the Heart of Italy. Lidia currently lives in Queens; New York resides with her widowed mother, Erminia Motika. She was a featured chef on Great Chefs Television series and has been a guest judge on Top Chef. She was also a guest judge on the second season of the American version of Master Chef in 2011.
Lidia Matticchio Bastianich (born Lidia Motika on February 21, 1947, in Pula, Croatia) is an Italo-American chef, author, and restaurateur.
Specializing in Italian cuisine, she has been a regular contributor to public television cooking show lineups since 1998. In 2007, she launched her third TV series, Lidia's Italy. She also owns several Italian restaurants in the U.S. in partnership with her daughter Tanya Bastianich Manuali and her son, Joe Bastianich: including Felidia (founded with her ex-husband, Felice), Del Posto, Esca, and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh, Pennsylvania; and Lidia's Kansas City in Kansas City, Missouri.
Lidia Matticchio Bastianich was born on February 21, 1947, in the town of Pula, then newly ceded to Yugoslavia, now part of Croatia. Living nine years under Tito's Communist regime, her father, Vittorio, in 1956 sent his wife and their two children to visit relatives in Trieste, Italy, while he remained in Istria to comply with the government's mandate that one member of a family remain in Yugoslavia to ensure that the rest would return. Hours later, Vittorio himself left Yugoslavia under cover of darkness and crossed the border into Italy.
The Motika family reunited in Trieste, Italy, joining other families who had claimed political asylum from Communist Yugoslavia starting in 1947, many of whom remained in refugee camps throughout Italy for years. For the Motika family, the camp was one that had been an abandoned rice factory in Trieste that had been converted to a Nazi concentration camp during World War II and partially destroyed towards the end of the war, the Risiera di San Sabba. According to Lidia in a PBS documentary, although a wealthy Triestian family hired Lidia's mother as a cook-housekeeper and her father as a limousine driver, they remained residents of the refugee camp. Two years later, their displaced persons application was granted to emigrate to the U.S. In 1958, unlike the earlier groups of Wo

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Lidia Bastianich Latest News

BoysGrow: Growing crops and young men

BoysGrow has a strong partner in Lidia’s. Lidia Bastianich is an international celebrity whose name and reputation carry a lot of weight. Gordon said he felt a kinship with her almost immediately. “When I first met Lidia, I could sense she had ...
Posted: October 10, 2014, 5:35 pm

Lidia Bastianich comes to the KC Live kitchen

She’s an amazing chef, a restaurateur, and a generous soul. Lidia Bastianich comes to Kansas City to benefit the BoysGrow Farm and to cook-up a pasta dish, of course, in the KC Live kitchen. To see what's on Lidia's menu go to: http://www.lidias-kc.com/
Posted: October 16, 2014, 6:01 pm

Lunchbreak: Chef Lidia Bastianich prepares skillet gratin of mushrooms and chicken

Pound the chicken to about 1/2 inch thickness (or butterfly to the same thickness). Season the chicken with ½ teaspoon of salt. Dredge the chicken lightly in the flour and tap off any excess. In a large cast-iron skillet, melt 2 tablespoons butter in 2 ...
Posted: October 14, 2014, 9:02 am
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