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Rachael Ray Shares Why She Lives in Italy 'as Much as Possible' (Exclusive)

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  Published in Food and Wine on Tuesday, October 21st 2025 at 10:25 GMT by People
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Rachael Ray Explains Why She’s Settling Into an Italian Life (and What That Means for Her Career)

When you think of a modern American chef‑turned‑media personality, the image that often comes to mind is a bright kitchen, a charismatic laugh, and a “quick‑and‑easy” philosophy that has turned a few households into culinary fan clubs. Few people, however, know that the very same woman who once announced “Hello, friends” on a daytime TV set has quietly been trading her white‑collared apron for a terracotta‑colored apartment in the rolling hills of Tuscany. In a recent exclusive with People, Rachael Ray revealed that her Italian escapades have become more than a seasonal get‑away: they are a deliberate, almost spiritual, way of living “as much as possible.” The interview paints a vivid picture of a seasoned chef who has come to see Italy not just as a destination but as an integral part of her professional and personal identity.

The “Why” Behind the Italian Migration

Ray opens the conversation by framing Italy as a “source of inspiration” that is both “fresh” and “rooted.” She admits that, in the early days of her career, her trips to Italy were driven by the desire to source exotic ingredients for her shows and cookbooks. Over time, she says, “I realized that the Italian culture itself—the way they savor food, the emphasis on family, the appreciation for quality over quantity—mirrors the philosophy I’ve tried to instill in my own kitchen.” The result is a deliberate decision to live in Italy for longer stretches, even if her business and family obligations keep her tethered to the U.S. for a significant portion of the year.

She cites the city of Florence as a favorite base: “It’s a city where you can walk for hours, find fresh produce in every market stall, and still have the kind of quiet that lets you reflect on a dish.” Rachael also mentions a seaside villa in the Tuscany region, where she hosts friends and occasional guests for weekend brunches. “The sea, the olive groves, the vineyards—every corner feels like a living cookbook,” she muses, illustrating how the environment feeds into her creative process.

Cooking: A New Palette of Flavors

The interview dives deeply into how living in Italy has broadened Rachael’s culinary repertoire. She explains that her approach now often starts with a seasonal market. “You’re not cooking a recipe; you’re cooking a conversation between fresh, local ingredients,” she says. The “quick‑and‑easy” style she is known for has evolved to incorporate traditional Italian techniques such as slow‑roasted tomatoes, simple olive‑oil sauces, and the meticulous care that goes into making a perfect risotto.

Her latest cookbook, Rachael Ray’s Italian Kitchen, released in 2024, is described as a direct outgrowth of these Italian experiences. The book contains over 80 recipes that blend her signature simplicity with authentic Italian flavors. “I’ve re‑imagined the classic Italian dish with a bit of my own twist, but I’ve stayed true to the heart of the ingredient,” Ray notes. Readers can find the book on her official website and through major book retailers, and the cookbook has already received praise for its approachable yet sophisticated dishes.

Balancing U.S. Obligations and Italian Life

While the allure of Italy is undeniable, Ray acknowledges the practicalities of her American commitments. She explains that she splits her time between the U.S. (primarily in the Northeast, where she often films The Rachael Ray Show and meets with her production team) and Italy. “My schedule is a dance,” she says. “I try to schedule my shoots so that I can have a month in Italy, and then I’m back home for a week or two to handle the shows.” The flexibility of her network and her own “self‑employment” status allow her to move more freely than many of her contemporaries.

She also touches on how this dual lifestyle affects her family. “My husband and children are in the U.S. but we make it a point to travel back to Italy for special occasions,” Ray explains. “It’s a way to share that culture with them, and they bring back stories and new recipes to our dinner table.” In a surprising reveal, Ray mentions that she has even started a blog that documents her Italian adventures, offering readers a behind‑the‑scenes look at how she balances the two worlds.

Cultural Immersion and Community

Rachael goes beyond food, describing Italy as a place that has deepened her sense of community. She often speaks of the “slow” Italian life, where meals are a shared experience, not a rush. “We take time, we talk, we laugh. It’s a form of mindfulness that I find essential,” she says. She cites specific moments, such as watching a sunset over the Tuscan hills while sipping a glass of Chianti and listening to a local guitarist play a gentle melody. These moments, she believes, have helped her reconnect with her own creativity and emotional wellbeing.

The interview also mentions a charitable initiative she started in partnership with a local non‑profit in Tuscany. The project focuses on sustainable agriculture and providing fresh produce to under‑served communities. “It’s about giving back,” Ray states. “I love the way Italy teaches us to respect our food and the land that grows it.”

Future Plans and Continued Exploration

When asked about her future, Ray expresses an excitement for continued exploration of Italy and beyond. She hints at plans to collaborate with Italian chefs on a joint series that would showcase the intersection of American and Italian cooking styles. “It’s an opportunity to learn from each other,” she says, and she hopes the series will inspire viewers worldwide to experiment with new flavors while respecting culinary traditions.

She also says she plans to extend her stay in Italy during the off‑season, perhaps even looking at purchasing a permanent home there. “I’ve started feeling like this is where I belong, at least for a large part of the year,” she admits. The idea of becoming a full‑time resident, or at least a long‑term “expat” chef, is something she feels she might pursue in the next few years.

Final Thoughts

Rachael Ray’s journey to Italy showcases a powerful narrative: a successful career, rooted in an unmistakably American kitchen, blossoming into an international, culturally rich life that is as much about the ingredients as it is about the context in which they are celebrated. Her willingness to immerse herself fully in another culture while maintaining her brand demonstrates a rare blend of authenticity, adaptability, and vision.

For fans of her culinary adventures, the exclusive offers both an inside look at the life of a media personality who has stepped out of the kitchen and into a broader world, and a reminder that the best recipes are those that combine simplicity with a deep respect for tradition. As Rachael herself has made clear, the most important ingredient in life—whether it’s a dish or a day—is not just the food you eat, but the company you keep, the places you visit, and the stories you tell.