Mario Batali Italian Quotations

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.

I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.

Day-old bread? Sadly, in America a lot of day-old bread just becomes nasty. Italian day-old bread, not having any preservatives in it, just becomes harder and it doesn't taste old. What I would warn people about is getting bread that's loaded with other things in it, because it starts to taste old.

My father stopped speaking Italian because his father so badly wanted to be an American.

French and Italian cooking have been elevated to a really high art form.

I think Italian food is easier to like and love and less intimidating than most. So people overestimate my contribution, not in a bad way or a good way. It's just that my food is simpler than a lot of other chefs' food, and that makes it more accessible, and possibly easier to eat.

My partner, Joe, spends a lot of his time in Italy and has grown up in an Italian family, but it's more about what we don't put on the plate to make it feel more Italian.

There are all kinds of myths going on in the Italian culture, and the way they celebrate is through their food. It's the tradition of the table where the Italians celebrate most of their triumphs and successes.

The whole concept of the supremacy of the family unit in the Italian culture... That's all based on the relation of the mom and the children and the bambino.

A lot of these people I'm traveling around the country and meeting speak Italian at the house. Third- or fourth-generation, and they're still speaking Italian.

This is what we think is missing in New York City. A luxurious and comfortable Italian restaurant expressing everything we know about Italian culture in a slightly rarefied atmosphere. The food is to be elegant and simple without losing the essential heart of the Italian purity. As a gastronomic experience it's everything I have to offer.

I didn't speak Italian when I got to Italy. I had taken a couple of lessons and did a year in college, but in six months, I became regionally submersed to the point that I can curse in dialect.

The ideas come from classic Italian cooking, or any European culture, for that matter. As far as something like the offal menu, Europeans would definitely not throw anything away, and the use of the head or the liver or the kidneys is part of their quotidian experience.