Correction to This Article
A recipe in the Feb. 8 Food section included an incorrect cooking time for an adaptation of chef Roberto Donna's recipe for carbonada (braised beef with onions and red wine). The dish should be cooked for 2 1/2 hours, not 10 to 20 minutes.

Tune In for Roberto Donna's Taste of Turin

Galileo's Roberto Donna, accepting an award in 2004.
Galileo's Roberto Donna, accepting an award in 2004. (By Michael Birchenall)
By Candy Sagon
Washington Post Staff Writer
Wednesday, February 8, 2006

On his first day in kindergarten in Italy, Roberto Donna took one taste of the pasta he was served and threw it away. Then he told his mother he wouldn't go back because the food was so bad.

Instead, his mother let him help the chefs at the restaurant next door to their home in Turin. Although he eventually did return to school, it was the beginning of the Washington chef's long career in food.

Donna, the owner of Galileo, will be returning to his home town as part of the coverage of the Winter Olympics. He will be appearing regularly on NBC's "Today" show starting Friday, when he is scheduled to take correspondent Al Roker on a culinary tour of the northwestern Piedmont region.

Donna also is scheduled to appear at 5 p.m. today on NBC's local affiliate station, Channel 4.

Donna came to Washington when he was 19 and opened Galileo four years later. He has since expanded the restaurant to include the casual Osteria bar, the formal Galileo dining room and the exclusive Laboratorio del Galileo with its exhibition kitchen and $98 set-price menu.

Should you want to get into the Piedmont frame of mind as you watch those bobsledders and skiers, try the recipes on Page 4 from his cookbook, "Cooking in Piedmont With Roberto Donna" (Food Concepts Marketing Corp., 1996).

© 2006 The Washington Post Company