Dallas Voice (Dallas, Tex.), Vol. 29, No. 12, Ed. 1 Friday, August 3, 2012 Page: 22 of 40
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Rocco suave
Why hunky, hetero Cooking Channel star David Rocco dreams of gay Pride
NCIS A Solid _
Financial Foundation
STEVEN LINDSEY I Contributing Writer
stevencraiglindsey@me.com
David Rocco is everything a gay
man wants in a husband: Handsome,
smart, funny, multi -talented and he
can cook. And, unfortunately,
straight. But that isn't about to stop
him from getting a title he really
wants: Grand Marshal of Pride. Dal-
las Pride, Toronto Pride, any Pride.
Before getting to that particular
wish, let's start at the outset of
Rocco's career, when his love for food
first blossomed. The Italian-Canadian
lived in a house with what he calls
"cliche Italian family dinners."
"It was a bit dysfunctional," he
laughs. "Yelling, kids running
around, aunts, cousins — the whole
extended family. One of the nice
things I can say is that there was this
inclusive factor. Everyone was at the
table together. There wasn't an adult
table where the adults had foie gras
and steak and the kids sat at a small
table with Kool-Aid and hot dogs."
Instead, they supped on traditional
Italian favorites loaded with flavors
from old family recipes prepared by
his mother and grandmother. These
weren't half-hour dine-and-dash
meals — they lasted entire after-
noons. It was during these marathon
meals that Rocco first learned to
cook.
"I love cooking. I'm not a formally trained
chef, but that's very Italian. It's passed on. If s
generational. You learn from osmosis," he says.
"I think when you like to eat, you're more in-
clined to learn quickly."
Fast forward to the 1990s.
Rocco's pursuing work as a film-
maker, but inspiration from his
heritage and his past experiences
sends him in a whole new direc-
tion.
"I thought doing a cooking
show would be a lot easier. I shot
a cooking show on PBS, and I
got hooked on the whole food
cooking show racket."
His first series, Anventiira, was followed by
David Rocco's La Dolce Vita, which was shot en-
tirely on location in Italy. His new series, Amalfi
Getaway, just started airing on the Cooking
Channel.
"Twelve years later and I'm still doing the
racket," he says.
His next show will focus on the Italian influ-
ence in all types of cooking. Dallas restaurants
«-1 '
-jp. i
NOW YER COOKiN' | David Rocco lives !La Dolce Vita' — and
not just on his TV show.
could even be a possibility, after he enjoyed a re-
cent meal as a local Tex-Mex restaurant that
served a version of caprese salad.
As host of travel and cooking shows, Rocco
has toured not just Italy "from the
top of the boot to the bottom of
the heel," but the world over. His
message on living La Dolce Vita
(which means "the good life") is
finding the perfect tone in his
current collaboration with
Ruffino Winery, which allows
him to bring that message to a
wider audience while creating
recipes that utilize a variety of
wines from their portfolio.
"Ruffino is iconic Italian. It was the first Chi-
anti to be imported into the U.S. almost 100 years
ago. I think if s symbolic of Italian-American his-
tory. You look at films and you see the cliche
godfather/Italian scene, but the straw decanter
of Ruffino Chianti is always there," he says.
"When they called me, it was a part of my his-
tory, something we always had growing up, and
it also touches on what modem Italy offers
food
issue
22 dallasvoice.com
08.03.12
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Wright, John. Dallas Voice (Dallas, Tex.), Vol. 29, No. 12, Ed. 1 Friday, August 3, 2012, newspaper, August 3, 2012; Dallas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth308878/m1/22/: accessed May 7, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting UNT Libraries Special Collections.