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Italy
Guido Ferro
Rita Ferro
What do you get when you combine a rich Italian heritage with a deep love of produce and a passion for the kitchen? There’s really no telling—but it’s sure to taste terrific.
For Rita Ferro and her son, Guido, a talent for all things tasty runs in the blood. Rita began cooking as a child and continued to hone her skills while raising a family with hearty appetites for both classic Italian dishes and traditional American fare. Today, the kitchen is still her favorite room in the house. She draws on a vast cookbook and magazine collection for inspiration, but also believes that a tasting spoon and a vivid imagination are worth more than any formal recipe. Says Rita, “Like most cooks, I sometimes follow a recipe closely, but more often I’ll add or subtract ingredients according to our tastes.”
With a mother like Rita, it’s no wonder that Guido Ferro came early to a love of the kitchen. Guido’s earliest culinary memories include making homemade ravioli with his mother, grandmother and “every other woman close enough to tie an apron around.” Along with the aroma of garlic, young Guido absorbed a respect for fine food that would stay with him for life.
As an adult, Guido channeled his culinary values into the principles and practices of organic gardening, gradually becoming an expert in the field. Today, he is active in public education about organic agriculture and the environment, writing regularly about produce for several publications. Guido also joins Beyond Wonderful Produce Expert Dan Avakian on the radio as one half of “The Produce Pair.”
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