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Introducing American food lovers to his native Piedmontese food, Roberto Donna has been embraced by a wide and thankful culinary audience. Today, he is the proprietor of eight successful Washington D.C. area restaurants that are known for their playful Italian cuisine. Roberto began his career as a teenager working in kitchens throughout Europe, and then left his native Italy at the youthful age of 19 for our own nation's capital. There he opened his first restaurant, Galileo, within four years. Roberto has continued to earn his reputation, and, according to The Washington Post, has become "a national treasure." In his segment of IN JULIA'S KITCHEN WITH MASTER CHEFS, Roberto Donna demonstrates a Pizza Margherita and Panino di Pizza starting with basic pizza dough and continuing with a delicious fresh tomato sauce.
 Baking Dough
Pizza Margherita
Pallone Di Pizza (Pizza Ball)
Chestnut Pasta With Pesto
Pesto Sauce
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