Mario Batali Quotes

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Mario Batali

Profession : Chef

Birth : September 19, 1960

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

Mario Batali

As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible.

Mario Batali

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

Mario Batali

Jimmy Fallon and I play regularly at the Bayonne Golf Club in Jersey. He's eighteen holes of fun. Any time we play he has moments of brilliance, but also moments of utter catastrophe.

Mario Batali

All the information you could want is constantly streaming at you like a runaway truck - books, newspaper stories, Web sites, apps, how-to videos, this article you're reading, even entire magazines devoted to single subjects like charcuterie or wedding cakes or pickles.

Mario Batali

Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.

Mario Batali

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.

Mario Batali

My last meal? The food would be much less significant than the company.

Mario Batali

My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.

Mario Batali

You have to live life to its full chorizo.

Mario Batali

The Hamptons are usually filled with what I had hoped to leave behind in New York City.

Mario Batali

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

Mario Batali

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.

Mario Batali

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

Mario Batali

The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.

Mario Batali

Spaghetti is love.

Mario Batali

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.

Mario Batali

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.

Mario Batali

When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another thing. It is so much different from my traditional day of dirty fingernails and greasy hair and hot pans.

Mario Batali

We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.

Mario Batali