I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason I am motivated to do what I do is for the hedonistic pleasures of the table.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

I got some media coverage for using the tail, the ear, the oink.

To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.

I'm a big fan of featuring all of the local shellfish and seafood provided.

Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.

I've been lucky enough in 20 years in the media to have a nice soap box that put me in a position to describe to an American viewership that Tuscany is different from Umbria, and it's different from Emilia-Romagna and, not that that was news, but it was never presented to them in a way that was, "Hey, look. This is a different plate from that different place." And although we all think of "spaghetti, lasagna, ciao," as what Italy is all about, there's all of this great stuff... I was merely an interpreter. I wasn't the developer of the content.