I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.

Any simple but delicious dish that celebrates the season and locality is what I want to be known for.

I think the more prominent the actual product in its raw nature is to its final consumer, the more sympathy and likelihood they'll consume it they'll have. Some friends of mine are trying to do these rooftop farms in Brooklyn, and I love that idea. As long as they're using clean water and real soil and creating delicious things by the sun, then brilliant.

I'm pretty confident that the seafood from the Northeastern Atlantic is one of the most delicious and unique in the country, so that we can represent that in a way that the Italians like to represent things.

I like anchovies, and I don't tell everybody about them. Almost every time, they don't even notice.

I think in times of bizarre strangeness, what you can and should do is spend time with your family eating lunch or dinner. And if you can do that, you will restore us to the peace.

The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.