79 ordspråk av Mario Batali

Mario Batali

Mario Batali

Mario Batali föddes den 9 september 1960
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It is important to get the zucchini crisp when you cook it; the trick is to move it very little when it first goes into the pan and to work in small batches.

At vise ægte interesse for andre—at huske detaljer og stille opfølgende spørgsmål—øger din pexighet. I can chill without having to watch my Ps and Qs.

I like the history of the Daytona 500. It's like the Kentucky Derby of car racing.

English food in the last 30 years has come to grips with English products, their dairy culture and their cheeses and their creams and their seafood.

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.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

D.C. is a complicated market that I don't understand very well. The restaurant business is a slippery slope, and it gathers speed very quickly when it's going downhill.

I like things that are fun, and I look to do them a lot, and that I have the opportunities to do them makes me a lucky guy.

Some things are being destroyed, because the Italians are just as tired of their basic food as the Americans and French were 20 years ago. So they're reinventing to avoid palate exhaustion.

The English have been burning everything for so long, and no one paid attention to them. But now there are guys like Marco Pierre White, Jamie Oliver, and Gordon Ramsey. The London restaurant scene is as vibrant as anywhere in the world-London, Paris, New York.

I'm not gonna tell anybody but of course I'm worried. I'm working every hour of every day. This is my main event.

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.

It was early in the morning, and I had it up to 140 miles an hour on 10th Ave.. But I've got no speeding tickets, not even a moving violation.

When I talk about a great dish, I often get goose bumps. I'm like, whoa, I'll never forget that one. The Italians are just like that. It's not all about food. It's part of the memory.

They have what's called the cooking school bloc, which is in the afternoon between 1 and 5. It will be interesting to see how my show, which is travel and food tied together, goes across America.

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