Growing up in an Italian family, you learn to like to cook for friends and family. So my wife and I spend a great deal of time planning parties together. Unlike many of the functions I perform at work, which have long-term impact, the results of cooking and entertaining can be enjoyed in a matter of hours. You can plan and execute a great deal of fun, learning and creativity in a very short amount of time.
I lived in lower Manhattan for eight years and ate pizza every day for lunch. Once we moved to Southern California, we had a really hard time finding good pizza. In fact, two years ago when we renovated our back yard, we had a wood-burning pizza oven installed. Now, when my wife and I invite family and guests over, everyone gets to make their own pizza.
I'm a traditional guy, so my favorite type of pizza to make is the classic pizza margherita with oregano, basil and cheese; I make the thin crust, Neapolitan pizzas. To make it Italian style, I have to special order my flour from New York.
Some people eat because they have to, but my wife and I enjoy trying new things. I think food builds so many bridges - it spans cultures.
VP and CIO,
First American P&C