Cooking Light Subscription: Larry Forgione

Larry Forgione

ince the mid-1980’s, Larry Forgione’s name has rarely been mentioned in the press without “The Godfather of American Cuisine” tacked onto the end of it. The Italian American Forgione didn’t acquire his Mafioso-like designation by sending bloody heads of dead animals to competing chefs, unless you count an occasional generous delivery of free-range chickens to some close chef friends. About twenty years ago food writer John Mariani wrote that if James Beard was the Father of American cuisine, Forgione was certainly the Godfather. It was catchy and truthful, and the name stuck forevermore. But the chef is not the only Forgione to become legendary for having the word “Father” as part of his name. His great, great uncle is Francesco Forgione from Pietrelcina Italy, otherwise known to practicing Catholics as “Padre Pio” - or ever since Pope Paul Canonized him in 2002, “Saint Pio.” Padre Pio was known as a healer and an evil-fighter who is believed to have waged actual physical combat with Satan himself, sustaining extensive bruising in the process. He is also said to have possessed the ability to communicate with guardian angels, to read consciences, levitate, and heal by touch. He was one talented padre, for sure. On September 20, 1918, while kneeling before a cross, Padre Pio is said to have had his first occurrence of stigmata - bodily marks, pain, and bleeding in locations corresponding to the crucifixion wounds of Jesus Christ.