The Italian comes to his table with the same open heart with which a child falls into his mother's arms, with the same easy feeling of being in the right place.

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.

The Italian comes to his table with the same open heart with which a child falls into his mother's arms, with the same easy feeling of being in the right place.

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.

Cooking is an art, but you eat it too.

I need to smell its smells, to hear its sounds, to see food in a pot that simmers, bubbles, sizzles. I enjoy the physical involvement of stirring, turning, poking, mashing, scraping.