Chef Fabio Viviani's Surprise Italian Twist on Classic American Dishes

Celebrity chef showcases his favorite American dishes, infused with secret Italian ingredients.
3:08 | 10/22/14

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Transcript for Chef Fabio Viviani's Surprise Italian Twist on Classic American Dishes
It is so good to see our friend Fabio Viviani here in the studio. He has a brand new cookbook, "Fabio's American home kitchen," filled with his favorite American dishes. But infused a little Italian flare. Just a touch. One thing that not many people know is that these -- I'll be my tenth year in the United States. It's been a decade. That's awesome. It's been a decade. Congratulations. And we have loved having you here. I love it. You bring us beautiful food and we have a lot of fun. What we're going to do here is try classic American dishes and guess how you have enfused them. Put your palette to the test. Palate to the test. This is a chicken pot pie. It's comfort food. But I want you to guess what twist I have added to it to make it more Italian. I have some help down the way from the girls. So -- There's a cheeseness to it. Yes. You guys got it. We have some good cheese in it. Very, very good Italian cheese. Great flavor. It's a perfect addition. Doesn't alter the dish too much, and makes it a tad Italian. Really does. It is a classic, but there is a little, I don't know, how do you say it? So now, here's what we do. You have to get a little dirty here. A little dirty? You have come to the right place. A little dirty. So -- don't start with me. Don't start. I can't help it. I know. Me neither. Here's the good news. Classic Kansas city-style barbecue ribs, but I made them Italian. Can you sense what ingredient is inside -- It's sweet. Yes. You got it. Good. I ate a lot. Just so you know. What we did, we have marinaded the ribs for a few hours in balsamic vinegar. Oh. Yep. Bueno. That's Spanish. The acidity of -- the acidity of the balsamic start to break down the meat and makes it more tender. Very, very fast. One last touch. One last touch. Ricotta fritters. Wait, did you just give us the secret ingredient? No, this is ricotta fritters in the cream. There's something. I taste -- I taste heaven. That is correct. Because heaven is the second best word for prosecco wine. A little bit of heaven in our cream. That's the wine. And we cheer you, and cheer your ten years in our country. We love Fabio Viviani. And his book, "Fabio's America home kitchen." Go to "Good morning America" on

This transcript has been automatically generated and may not be 100% accurate.

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