Biography
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As a former international supermodel, Maria Liberati never dreamed that she would go from being a fashion diva to a domestic diva. Ironically, while jet setting off to modeling assignments around the world, Maria became closer to the simplicity of life and food in the country setting of her family's vineyard in the mountains of central Italy. She began to experience the real tastes of food that she knew from her childhood.
Her passion with food began at the early age of 4, when she would accompany 'nonno' (grandfather) on his early morning Saturday trips to the Italian Market in Philadelphia to pick out all the fresh ingredients for the Sunday family meal.
Years later, Maria was spotted by international artist Sergio Terzi (known as Nerone) and was asked to sit for a portrait at his studio in the Emilio-Romagna region of Italy. While sitting for this portrait, the months lingered on and Maria found herself spending more and more time at Nerone's family farm nearby. During her time there, she studied the art of making the famed Parmigiana-Reggiano cheese. When the painting was finished, it was exhibited all throughout the world including the Metropolitan Museum of Art where the painting and the artist were honored at a special ceremony for the contributions of Italians to the World.
Maria began writing food articles and restaurant review columns. She was soon asked to conduct cooking programs while in Italy and then in the States. Maria’s fervor and expertise have led many to look to her as an informative source on Italian cooking and lifestyle which she also published in her bestselling book, The Basic Art of Italian Cooking. She is also a successful businesswoman and is vice president of the family- run Liberati Investment Corporation, where her brother John Liberati is president. The company was selected as one of Philadelphia’s fastest growing companies for 2004–2005 by the Wharton School of Business.
The rest, as they say, is history. She divides her time between her office and residence in the USA and Italy. Maria's cooking philosophy is to create recipes that simply transform the freshest ingredients without changing their essential flavors.
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