Fabio Viviani: Danny Gagnon Is So Messy That I'd Rather Live with a Pig

Well, possums, we can't say we're surprised by Fabio's statement to the L.A. Times. Not a bit surprised, in fact. We shudder just to think of it.

Fabio also announces that his restaurant is "doing 40% more business than it did in 2007" (which seems better than when he told Bravo last week that "[i]n the last 6 months of 2008 [his] restaurant did over a 38% more in profit respect to the last 6 months of 2007").

Our favorite exchange includes a bit of nationalism and a declaration that signorino Viviani is in the pink:

Right. [Stefan Richter is] also not the only cocky one.
Amore, you have to understand that chefs are like rock stars. I’m like that too! The difference is that I’m Italian. I’m personable because I'm Italian. If I was American, it’d be different. You'd think the same way about me. Look, when I left Italy to move here, I had to sell my three restaurants to do it. If I was not confident I couldn’t have done that. You have to be confident in this business.

Why’d you get a Mohawk?
I change my hair cut every other day. I’m very extravagant in certain things. I never have matching socks. Chefs are like rock stars. They have to do something to wow and create buzz. It’s not good hair to have in the U.S. but quite frankly I don’t care. I got my pink scarf, pink socks, pink shoes...

Finally, he offered further confirmation that the boob tube will not be long without him: "I'm going be everywhere. For sure a little more TV. We have something in the making."

So When Is Fabio’s TV Show Premiering?

That Fabio Viviani is getting his very own show seems as much an open secret as it does a teleological necessity (television was invented so that Fabio could go on it). On his blog, Tom Colicchio says,

Fabio was very gracious in defeat, though, and I will share with you that the following morning, I had a chance to spend a little time with Fabio, and I learned that he has a lot of exciting developments happening professionally. This is a man who by the age of thirty had run and sold several successful restaurants in Italy, come to the U.S. and created great opportunity for himself. Without spilling the beans prematurely, I'll say only that we all have not heard the last from Fabio …

Sure sounds like television to us. Indeed, during his exit interview, after recounting a De Sican childhood of little money, child labor and cardboard shoes, Fabio himself says, “I have offer for new tv show.”

So, will it be Bravo, Food Network, or KTLA?