Cooking is an art, but you eat it too.

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.

Eating in Italy is essentially a family art, practiced for and by the family. The finest accomplishments of the home cook are not reserved like the good silver and china for special occasions or for impressing guests, but are offered daily for the pleasure and happiness of the family group.

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

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.

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

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.