For the first time, Nick invites his viewers into his home to experience those recipes that are nearest to his heart. He travels down memory lane to revisit dishes inspired by his childhood and family in Sicily. Through step-by-step instructions and easy to follow techniques, Italian classics come to life in a way that allows viewers to prepare new chapters in their own culinary experience.
Each episode revolves around a theme, and the theme is explored in candid moments and lively preparations captured in his Los Angeles home. Nick highlights an ingredient (the artichoke!) and sometimes a cooking utensil (the spoon!) and then expertly weaves how each connects to his experience in Sicilian culture, the appeal of Italian cuisine and his perspective as a seasoned chef with a passion for the details that make a great meal.
Viewers have come to know and love Chef Stellino as a trusted voice in the world of Italian cuisine. What’s new in this series is the personal connection Nick makes to his recipes and how he shares his most intimate experiences with them. Viewers feel like they’re taking it all in from the high back armchair in Nick’s living room.
Nick Stellino’s humor, experience and passion for everything Italian comes across in a modern spin on the classic cooking show viewers have come to love.
TO AMERICA
By the late 1980s, Nick had built a successful career as a stockbroker. His career was lucrative, but he had come from a world where food, love and family were deeply intertwined and he decided to pursue a culinary career.
FROM THE GROUND UP
Nick was told he couldn’t work as a chef. Not to be denied a job in the industry, he initially took a job as a dishwasher and later went on to apprentice with some of the best chefs in America. While working in the restaurant business, he realized that he wanted to share his enthusiasm for cooking with others and that a televised cooking 
show would be the best way to share his passion.
A TV SERIES COME TRUE
Fueled by the same energy, passion and entrepreneurial vision that had taken him
from Palermo to Wall Street, Nick began calling television production companies, fully committed to making his dream of a new TV series come true.
SUCCESS ON PBS
Nick Stellino has multiple television series along with 10 published cookbooks. His shows air on public television stations across the United States and are syndicated
Throughout Latin America.
EPISODE 101: TO SPOON OR NOT TO SPOON
Chef Stellino explores the uses, techniques and controversies behind one of the food world’s most ubiquitous tools – the spoon!
Dishes include: Tortellini ala Panna / Pasta Alle Vongole All’Esenziale (Clams and spaghetti) / Chicken Scallopini (peas and sundried tomatoes) / Apple Tart
EPISODE 102: BEING ITALIAN
Chef Stellino links the myths and complexities of Italian food culture, and an Italian’s passion for defending it to the American culture and California-inspired cooking techniques he lives in today.
Dishes include: Salsiccie al Sugo (sausages braised in tomato sauce over mashed potatoes) / Pasta alla Nanci (with Ricotta cheese) named for his wife! / Pasta with Shrimp (linguine with Shrimp and white wine) / Sicilian Fish Soup (with curry) / Pannacotta (chocolate pudding with berries and mint)
EPISODE 103: THE GARDENER
Chef Stellino digs into his family’s history of farming in Italy and the connection to growing vegetables through self-reliant instincts passed down through the generations. He introduces techniques used to create a spicy Mirepoix, a sweet and sour braised cauliflower and a romantic veggie pasta dish even kids will love.
Dishes include: Lenticchie Brasate (Braised lentils) / Cavoli Arriminati (Mixed up Cauliflower) / Pasta Con Le Zucchine (Pasta with Zucchini sauce)
EPISODE 104: THE FOOD ARTIST
Chef Stellino paints the picture of a life expressing himself through his love for the culinary arts. He constantly seeks to create those dishes that are as beautiful as they are delicious and shares with the viewers the sacrifices inherent in always seeking the path to the perfect meal.
Dishes include: Red Wine Sauce (with soffritto) / Scalloped Potatoes (with Swiss and Parmesan cheese) / Steak au Poivre with Garlic Arugula / Salmon with Brussel Sprouts and Red Wine Sauce
EPISODE 105: I LOVE CHEESE!
Chef Stellino dives into one of Italy’s most beloved exports – creamy, flavorful and always tantalizing – the one perfect ingredient in any dish: cheese.
Dishes include: Pasta Alla Norma (Pasta with fried eggplant) / Rollatini di Melanzane (Grilled eggplant with ricotta filling and chopped tomato sauce) / Ricotta pudding
EPISODE 106: FOOD MEMORIES
Chef Stellino explores his Sicilian childhood and recipes that translate to the modern day dinner table withstanding the test of time.
Dishes include: Salsiccie e Fagioli (Sausage and beans) / Orecchiette Con Broccoli e Salsiccia ( Orecchiette Pasta with Broccoli and Sausage) / Insalata a la Siciliana (fennel, red cabbage, Belgian endive, red onion, oranges, olives, white balsamic vinegar)
EPISODE 107: BACON OR PANCETTA
Chef Stellino attempts to answer the question – which one is more delicious – incredible, salty bacon or aged, spiced pancetta? The answer still eludes him as he explores each versatile ingredient’s unique flavor and texture contribution to a variety of recipes.
Dishes include: Ragu’ Di Gamberetti (Shrimp, Bacon, Asparagus and Red Peppers) / Shrimp Amatriciana with Pasta (From the town of Amatriciana, made with pancetta) / Insalata Del Sogno (Dream Salad with pancetta, parmesan cheese, vinaigrette dressing) / Watermelon Salad with Tomato and Bacon
EPISODE 108: FAMILY MATTERS
Chef Stellino recalls the charming quirks of his family and how they have influenced his own outlook on food. His mother smelled the fruit, his uncle thought Brooklyn was named after broccoli and how a one-pot dish and luxurious pudding brings everyone together.
Dishes Include: Pasta All’ Arrabbiata (Pasta with a spicy tomato sauce) / Salsicce Brasate con Broccoli e Peperoni (Braised sausages with broccoli and peppers) / Banana Cream Pudding
Episode 109: THE TOMATO WHISPERER
Chef Stellino explores the complexities and intricacies of Italy’s most treasured fruit…the tomato as he offers the blueberry as the fruit of choice for dessert.
Dishes include: Tomato Salad (Cherry tomatoes with mozzarella and onions) / Tonno alla Puttanesca (Tuna steaks with a special tomato sauce) / Blueberry Crumble
Episode 110: A DISH TO NAME
Chef Stellino takes us into the world of one-dish wonders inspired by those flavor and texture combinations that serve the old world and the new.
Dishes Include: Maureen’s Farro Salad (A twist on Farro) / Gambero al Coccio (In shell shrimp cooked in wine) / Grandma’s Braciole (Meat with a moist stuffing) /Aunt Buliti’s Strawberries ( a special twist on a fresh fruit cup featuring strawberries and oranges with a very special sauce)
EPISODE 111: THE GREAT OUTDOORSMAN
Chef Stellino recalls the joys of pastoral Italy and delivers rustic recipes as the perfect end to a day of outdoor adventures.
Dishes include: Pollo Alla Cacciatore (Chicken, Pearled Onions, Rosemary) / Pork Chop Alla Milanese / Macedonia Di Frutta (Marinated fruit salad in liquor and sugar)
EPISODE 112: THE HEART OF THE ARTICHOKE
Chef Stellino has fun exploring the history, traditions and uses for one of the most unique ingredients central to Italian and Mediterranean cooking; the artichoke.
Dishes include: Salsiccia Brasate con Carciofi (Braised sausages with Artichokes) / Pasta con Carciofi e Prosciutto Cotto (Pasta with artichokes and cooked ham) / Braised Artichokes and Peppers / Fragole Ubriache (Tipsy Strawberries)
Episode 113: VINCENZO
Chef Stellino honors his father by creating irresistible, updated versions of the classic recipes that he loved – while transporting us all back in time.
Dishes include: Mussels with Garlic and Ginger / Swordfish with Peas and Tomato Sauce / Gelo Di Melone (Watermelon pudding)
WCNY
Saturdays at 2 p.m. February 18 to May 13
Sundays at 7 and 7:30 p.m. for 7 weeks from February 19 to April 2
HowTo
Marathon, Tuesdays at noon and 8 p.m. and Wednesdays at 4 a.m. starting February 21 (will run year-round)
Create
March marathon of all 13 episodes, Sunday, March 26 from 8 a.m. until 2:30 p.m.
