Rachael Ray Reveals Her Reasons for Choosing Part-Time Living in Italy

Renowned chef and ex-TV personality Rachael Ray exclusively revealed to Us Weekly her preference for living in Tuscany instead of New York City recently.

“My husband [John Cusimano] enjoys being in New York. I tell him, ‘Feel free to go as often as you like, stay as long as you want.’ I come to New York and upstate when I have work, but my heart is in Italy,” Ray, 57, shared with Us on Wednesday, October 15. “It’s peaceful. The dog is much happier. She absolutely hates New York City. Bella is definitely not a New Yorker. So, for her sake, I spend as much time [in Italy] as possible. She has access to a swimming pool and 66 hectares to run around, everything is serene, and the air is fresh. We have expansive gardens, a vineyard, and olive trees—I just prefer that lifestyle.”

Ray will participate in the 18th annual New York Wine & Food Festival on Friday, October 17, from 7:30 to 10 p.m. ET. She will cohost the Blue Moon Burger Bash 2.0, sponsored by Pat LaFrieda Meats, alongside Brooklyn Beckham. A special performance by DJ Cassidy is also on the agenda. The festival kicked off on Wednesday, October 15, and runs until Sunday, October 19, at the new Invesco QQQ Festival Campus in the historic Seaport of Lower Manhattan.

Although Ray is cohosting a burger bash, she plans to bring a hot dog at the request of NYCWFF founder Lee Schrager. She told Us that she and Schrager are longtime friends, and she readily follows his recommendations.

“He’s been my friend for over two decades, and I always do what he requests. He wanted hot dog representation at our burger bash,” Ray mentioned. “I thought it was a fun idea to mix things up after all these years and countless shows between here and Miami, so I thought, ‘Sure, let’s have some fun with hot dogs.’”

Ray shared with Us that her secret to making a great hot dog—and good food overall—is to not overthink it.

“I don’t believe any type of food should be taken too seriously. So just enjoy it,” Ray advised. “Have a sense of humor about it. You could wrap your hot dogs in bacon and top them with all sorts of fun stuff. I think there should be no rules when it comes to enjoyable food, especially the kind you eat with your hands.”

“You should take your life seriously and value your work, but never take yourself too seriously. And certainly, don’t take food too seriously,” she added.

Ray mentioned that the idea for the burger bash was conceived alongside Schrager decades ago.

“I [proposed], ‘Wouldn’t it be fun to invite renowned chefs to showcase their skills on a bun? Let’s demystify fine dining for everyone,’” Ray recounted to Us. “We invited some of the biggest names globally to craft burgers — they brought their teams, shared their recipes — and from the start, the competition has been fierce. People take this honorably. Who gets the trophy? Who earns bragging rights? It’s amusing; there are, you know, ‘Rocky’ belts and such that they’ve gained over the years.”

Ray asserted that it’s “easy” to keep the competition light-hearted and fun.

“You just respect everyone and express appreciation. It’s straightforward. This is merely a party. It isn’t a big deal,” Ray clarified. “It consistently raises funds for charity, offering a great opportunity for people to enjoy food while contributing in various ways. But at its core, it’s about having a party and having fun; there’s nothing complicated about that.”

Ray has a deep commitment to giving back and has collaborated with the Ukrainian Congress Committee of America over the past few years following her visits to Ukraine. She shared with Us that “Ukraine is fundamentally a part of me.”

“My husband and I have contributed over $2 million thus far to support various places where I teach, including the Unbroken rehabilitation center and the St. [Don] Bosco Center, which is an orphanage and teaching center for youth,” Ray stated. “I’m not Ukrainian in any aspect. Zero percent. I became consumed by what I was witnessing on the news. When I observed the ongoing ordeal during the most recent phase of the conflict, which has actually been going on for more than a decade—people tend to think it’s only three years, but it has been a much longer battle for Ukrainians. Watching the suffering on television fueled my desire to help in any way I could.”

Ray expressed that she finds the resilience of the Ukrainian people truly “inspiring.”

“I feel strong and determined, and I am grateful for my life, for the opportunities I have. I find joy in teaching kids there, supporting them, comforting them, and assuring them, ‘Hey, everything is going to be alright,’” Ray shared. “I feel fulfilled at the rehabilitation center, helping those who have lost limbs learn to cook with one arm or from a wheelchair, or guiding them back to some semblance of their previous lives. I feel at home in Ukraine, and I will do anything for its people.”

The iconic Food Network host also revealed to Us how she and her husband Cusimano, 58, celebrated their 20th wedding anniversary on September 24.

“We visited some friends and dined at our favorite restaurants in Florence and Rome,” Ray remarked. “Living in Tuscany allows us to travel back and forth between those cities quite easily. This year, we kept it simple—two nights in Florence, followed by two nights in Rome. We were very laid back this time around.”

General tickets for the New York City Wine & Food Festival can be purchased here.

Check out Rachael Ray’s Frito Pie Dog recipe below, which she will serve at the Blue Moon Burger Bash 2.0 on Friday night:

For the chili:
1 tablespoon olive oil
1/2 pound ground beef (80/20)
1/2 pound fresh chorizo (RR prefers beef chorizo)
1 small yellow onion, finely chopped
1-2 cloves garlic, grated or finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon granulated onion
1 teaspoon granulated garlic
Kosher salt and black pepper
1 (14-ounce) can fire-roasted diced tomatoes
1/2 cup beef stock, to loosen as needed

For the queso:
6 ounces sharp cheddar cheese, grated
6 ounces American cheese, grated
2 teaspoons cornstarch
4 oz. whole milk, plus more for thinning if necessary
1 (4-ounce) can chopped green chilies, drained

8 quality hot dogs
8 hot dog buns
1 cup Fritos, lightly crushed
1 cup pico de gallo, homemade or store-bought

For the chili:
In a medium skillet or sauce pot over medium-high heat, add olive oil. Introduce the beef and chorizo, browning and breaking it apart with a wooden spoon (or a potato masher). Incorporate the onion, garlic, cumin, coriander, granulated onion, and garlic, seasoning with salt and pepper. Cook until the onion softens, then stir in fire-roasted tomatoes and stock (adding as necessary). Bring it to a simmer, then reduce heat and allow it to cook for 10-15 minutes until slightly thickened. There may be some extra chili, which can be enjoyed for lunch the next day or used to create a delicious dip with some queso.

For the queso:
Mix the cheeses in a medium-sized, heavy-bottomed saucepan, tossing lightly with cornstarch. Pour in the milk, place the saucepan over medium-low heat, and gradually melt the cheese, stirring frequently for about 7-10 minutes. Once melted, add the chilies and season with salt and pepper. Lower heat, stir to blend, and let flavors meld for a few minutes. Keep warm over low heat, stirring occasionally, or serve in a slow cooker on low. If needed, adjust the consistency with a tablespoon of milk at a time. You’ll have slightly more than needed for the hot dogs, but no one will complain as long as you have chips for dipping.

For the hot dogs, grill, griddle, or gently simmer in water to warm through. Optionally, toast the buns lightly.

To assemble, place the hot dog in the bun, generously ladle on the chili, drizzle with queso, top with crushed Fritos, and finish with a spoonful of pico de gallo.

Makes 8 dogs