Pizza Today - December 2021 - 66

EXPO SPOTLIGHT B I L L OA K L E Y
MARCH 21 - 24, 2022
LAS VEGAS CONVENTION CENTER
Iron Chef Judge and Restaurateur Donatella Arpaia
is Coming to Pizza Expo 2022!
elevate Italian food beyond checkered
tablecloths and less-than-authentic
dishes. Donatella says her father taught
her about the beauty of their heritage
and how to put that beauty on display
for guests. " My father had an eye for
detail, style, and elegance. I brought
that special sense of hospitality to my
own restaurants. "
Her grandparents had a huge
I
n the past, Pizza Expo keynote
speakers have included some
big names in business and food.
Th is year is no exception. Donatella
Arpaia is a New York attorney, TV
personality, restaurateur and pizzeria
owner who has become one of the
most infl uential women in the culinary
world. Donatella has studied at both
the French Culinary Institute and the
Italian Culinary Academy.
Arpaia is a trailblazing attorneyturned-culinary
mogul whose
educational background includes
a bachelor's degree from Fairfi eld
University and a Juris Doctor from
St. John's University School of Law.
Donatella studied in Naples under a
pizza master, Enzo Cocci. She took
what she learned there, considered a
modern lifestyle, and drew from her
family's heritage to create what she
calls a " perfect hybrid. "
Her father Lello owned an Italian
eatery named La Tavernetta in Long
Island and helped pioneer Italian
fi ne dining as we know it in New
York City. Her father was one of
the fi rst restaurateurs of that time to
66 / PIZZATODAY.COM / DECEMBER 2021
infl uence on her culinary life as well.
She spent her summers as a child with
them in Puglia, Italy, where she had her
fi rst taste of Neapolitan pizza, which
would forever have an impact. " When
I think about my summers in Toritto, I
think about the scents, the smells, the
colors. "
Food has always been in her life and
in her blood. Donatella says she was
constantly inspired by the immense
talent all around her in New York City.
" As chefs, we are constantly having to
push ourselves. Th is is a tough business,
and you always need to be improving. "
She says in the world of food, New
York is always 10 years ahead. " It is a
food-lover's paradise! "
Soon after Donatella's career as
a corporate attorney, she opened
her fi rst restaurant, Bellini, in 1998
when she was just 26 years old. She
subsequently opened several successful
and highly acclaimed restaurants,
including David Burke & Donatella,
Mia Dona, Anthos, Kefi , EOS and
Bistro, Donatella and Provo Pizzabar.
David Burke & Donatella received
four stars from Forbes, along with the
Five Diamond Award. Anthos received
a Michelin Star and was named the
Best New Restaurant by the James
Beard Foundation. Her other accolades
include Zagat naming her as " Th e
Hostess with the Mostest " , Th e New
York Post tabbing her as one of the
" Most Powerful Women " in Manhattan
and Crain's naming her as one of its
" 40 under 40. " Her fi rst cookbook,
Donatella Cooks: Simple Food made
Glamorous, was released in 2010.
Prova Pizzabar serves authentic,
healthy, convenient and - most
importantly to Donatella -delicious
pizza. " We get ancient grains to make
our fl our. We let our dough rise two to
three days. Our well-hydrated dough
is strong to hold hearty toppings, but
still very light. Th e menu is fi lled with
Italian appetizers, pastas and deserts
that will make you think that you're in
Italy. "
I like to think that attending Pizza
Expo will be one of, if not the best,
investments of time and money that
you'll make. Th e bottom line is there's
always something new at Pizza Expo
that can improve your restaurant.
Remember, attending Pizza Expo is
a tax-deductible working vacation.
For more information on attending
International Pizza Expo 2022, please
visit PizzaExpo.com.
It's all pizza and it's all for YOU!
BILL OAKLEY is the
Group Show Director for
International Pizza Expo and
Pizza & Pasta Northeast
http://www.PizzaExpo.com http://www.PIZZATODAY.COM
Pizza Today - December 2021

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