[On cooking:] What you keep out is as significant as what you put in.

[On cooking:] What you keep out is as significant as what you put in.

In the Italian kitchen, ingredients are not treated as promising but untutored elements that need to be corrected through long and intricate manipulation and refined by the ultimate polish of a sauce.

Not everyone in Italy may know how to cook, but nearly everyone knows how to eat. Eating in Italy is one more manifestation of the Italian's age-old gift of making art out of life.

What people do with food is an act that reveals how they construe the world.

I don't cook 'concepts.' I use my head, but I cook from the heart, I cook for flavor.

80% of Italian cooking is done in a sauté pan.