Giada De Laurentiis' House Rules—Come with a Smile and Always Have Something to Nibble on

The renowned Italian-American chef shares her recipe for an inviting home, including heartwarming traditions, nostalgic treats, and groovy tunes.

Published on July 10, 2025

After spending much of her childhood tasting Rome's cuisine and admiring the recipes of her ancestors, it was only natural for Giada De Laurentiis to turn her passion for cooking into a lifelong career. But her talents travel beyond just the cutting board.

If you frequently tune in to the Food Network, you've probably caught De Laurentiis' culinary expertise on your television—and tested a few recipes yourself. Everyday Italian, Giada at Home, and Giada in Italy are just a few of her many hit shows where she invites viewers into her world of approachable dishes and Italian traditions. De Laurentiis is also a New York Times bestselling author and founder of the lifestyle and e-commerce platform Giadzy, which offers mouthwatering recipes, entertaining and travel advice, and kitchen essentials.

The award-winning cook, author, and television personality shares how she makes every part of her home—not just the kitchen—effortlessly welcoming and full of life.

Credit:

Loacker

Rediscovering Childhood Joys

Everyone has a dish or flavor that reignites their inner child. For Giada, it will always be Loacker's Quadratini wafer cookies.

"I grew up eating the hazelnut ones; it's the staple cookie, especially when I was a kid, in Italy, and for a lot of Italians," Giada says. "The flavor of the hazelnut, chocolate, and that wafer-thinness melts in your mouth. I had it in my school lunch from as early as I can remember—it was my sweet treat."

Celebrating the company's 100th anniversary, Giada partnered with Loacker to share her appreciation for high-quality ingredients and delectable treats that can be enjoyed at any age. "What I love so much, too, is that it's still made in Italy and run by the family, which is very much the way I run my business. And I feel like the ingredients are so simple—they use real hazelnuts. All that stuff is hard to find these days," she says.

When asked what childhood dish she can't help but whip up at home, she revealed her guilty pleasure: chocolate gelato topped with Quadratini wafer cookies and a drizzle of olive oil (preferably Giadzy Extra Virgin Olive Oil). As for her current favorite summer recipe, she loves to layer lemon Quadratini and sprinkle it inside and on top of her sour cream pound cake with fresh raspberries as a garnish.

Giada De Laurentiis' House Rules

Q: If you were to hang a list of rules in your home, what would they be?

I'm a shoes-off girl. I would also say to come in with a smile. And many people, when they come over, bring something. So whatever it is that you want to bring—it can be lemons from your garden, an herb, or a bottle of anything—bring something that feels like it represents you a little bit.

Q: Do you have any traditions in your home that are passed down from your parents or grandparents?

I have two olive trees in my house. And growing up, we always had some kind of tree—a non-fruiting olive tree in little pots. And to me, that's bringing the outdoors in. I always had that as a kid, and so I like to do that now in my home.

Q: What are your hosting must-dos?

I always have something to nibble on on the counter. It could be anything. It could be crostini with ricotta and a little bit of pink peppercorns. Or it could be a charcuterie plate, or just some nut combination that is either made, or I just have. It could be cookies—a lot of the time, I keep cookie dough in the freezer, ready to bake if somebody comes over. So, I definitely prep myself in advance to have something people can nibble on, even if it's just a little plate of Parmesan cheese with balsamic vinegar on top—it can be incredibly simple.

I also like to light candles and set the tone. Lighting is very important in the house—whether it is natural light from windows or dimming certain lights—to have that warm feel.

Q: Who is your cooking icon?

Professionally, Jean Georges Vongerichten or Alain Ducasse. Or my aunt Rafi.

Q: What does your cooking playlist sound like?

It's a mix. I grew up listening to like a Julio Iglesias style. And I know that sounds odd; I think it's the first concert I ever went to with my parents. My parents were adults in the 1970s, so they listened to a mix of groovy music and a blend of European and American music. Music that makes you want to get up and move.

Q: What ingredients do you always have stocked?

Pasta, Parmigiano Reggiano, and chocolate (and some Quadratini in the freezer!).

Q: Do you have a recipe you'd like to call out from your latest cookbook, Super-Italian?

One of the recipes that I love and make on repeat is my chicken Milanese. It's basically my skinny chicken Parmesan, and I use the breadcrumbs that I make from scratch, which have anchovies in them. I toast the breadcrumbs with some lemon zest, anchovies, a little olive oil, and Parmesan, and mix that up. I dip the chicken in it to make the coating, and then I put it in the oven to get it nice and golden. I just add some mozzarella and a fresh tomato, and it melts over the top.