327: Giada’s Wellness Rules You Need to Know | Giada De Laurentiis

Be Well by Kelly Leveque

Kelly Leveque

Education, Nutrition, Alternative Health, Self-improvement, Health & Fitness

4.8 • 1.4K Ratings

🗓️ 6 March 2025

⏱️ 71 minutes

🔗️ Recording | iTunes | RSS

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Summary

In this episode, I’m joined by the legendary Giada De Laurentiis for a culinary journey from Italy to America. Giada shares how her family’s rich culinary heritage sparked her passion for cooking and helped shape her career. She reflects on the deep influence of her grandfather, mother, and Aunt Raffi—showing how their love for food, culture, and tradition guided her through life’s transitions and gave her a sense of home in the kitchen.

We also dive into the heart of Italian cuisine, exploring its natural sense of balance and the powerful benefits of traditional superfoods like olive oil and capers.

Beyond food, Giada opens up about her personal wellness journey. We talk about self-care practices—from yoga and acupuncture to the importance of meal prepping and staying nourished, even when life gets hectic.

What We Cover:

Giada’s journey from Italy to America and how it shaped her career
How her family’s culinary legacy influenced her path
The natural balance and wellness built into traditional Italian cuisine
The health benefits of iconic Italian superfoods
Giada’s go-to self-care strategies, including yoga, acupuncture, and meal prepping
Why skipping meals can disrupt your health and balance

Transcript

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0:00.0	These are choices that you make to understand nutrient-dense food. And the more you understand that,
0:06.4	the better selection you can make for your family and the healthier we're all going to be.
0:11.3	You're listening to Be Well by Kelly Leveck.
0:17.2	Chiata de Laurentis, I don't even need to use your last name. You have built an epic career.
0:23.3	I remember watching Everyday Italian in college. You've had 11 New York Times bestselling books, soon to be 12, super Italian.
0:31.0	Actually, this is 11. This is going to be 11. Yeah, so 10, yeah. Okay, well, we're just manifesting that.
0:36.0	But you can give me another one. I'll take it.
0:37.6	Yeah, let's do it.
0:39.8	You've just been such an icon and built an amazing career on the food network.
0:44.4	And you have gaiazzi.com, which was apparently your nickname growing up.
0:49.1	And it has just super nutrient, dense options for people, pastas, gluten-free pastas, olive oils,
0:56.6	all of this goodness. When you look back to when you were born and raised in Italy,
1:05.1	did you even imagine this crazy career of sharing your love of Italian cooking and home cooking with all of us?
1:15.8	That would be a no way.
1:18.4	You know, I came here when I was seven from Italy and with my family.
1:27.8	And I would say that the food landscape was in the 70s,
1:32.1	totally different than it is today.
1:33.5	And finding Italian products was virtually impossible.
1:37.0	I don't even think Americans even really knew much about Italian food at the time.
1:43.0	Maybe in certain pockets, you know, New Jersey, Long
1:48.5	Island, some places in Chicago, like little pockets where there were a lot of Italian
1:53.5	Americans, but not the kind of Italian food that I was used to. Because Italian American food
	...

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