Finishing food is about the tiny touches. In the last seconds you can change everything.

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.

There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.

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

I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a slamming door. The slamming door was our punctuation mark.

Find something you love, because if you love what you do, you'll never spend a day at work.

I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing.