Attend broadcast journalism school to learn the basics of your craft--from how to light a studio to hooking up microphones on guests as well as the ins-and-outs of camera angles. Learn the critical role producers and directors play in the production of a TV show and, if you want to limit the amount of money you spend on a crew, learn how to script your broadcasts.
Refine your kitchen skills by taking Italian cooking classes, even if your grandma has already raised you to produce prize-winning sauces and the perfect lasagna. Collect Italian recipes by the score and spend lots of your spare time refining them and putting your own signature on them so you’re comfortable improvising—the key to great cooking confidence.
Choose a broadcast format. Scope out the competition to ascertain the type of show you’re most comfortable hosting, be it a one-menu-per broadcast cooking content or welcoming Italian guest hosts to share preparation and presentation honors when the linguini comes to a boil and the cannolis are ready to be plated.
Sell your Italian cooking show concept to an area cable network channel or underwrite the broadcast if you’ve got the budget and there’s a public access cable conduit in your area. Work with a set designer to create a quintessentially Italian kitchen set, making certain there’s plenty of counter space in the layout to accommodate electronic appliances, stove, ovens and prep areas.
Hire a crew. Enlist a camera operator, sound technician, producer, director and lighting professional for your show. Rent equipment from the broadcast studio or another local rental source if it’s not available on site. Book your time slot. Save money by rehearsing elsewhere so you’re not paying for studio time to practice tasks that can easily be done elsewhere.
Get sponsors. Look to logical sources: Italian eateries, bakeries, wine producers, pizza manufacturers and Italian markets—any business that wants to support a cooking show that builds reciprocity into its relationship. Don’t forget the extras that will turn you and your show into a brand: always wear an apron emblazoned with the name of your show, make sure guests get one and don't discount the idea of using them as gifts for your loyal fans.