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I'm Pretty Confident That The Seafood From The Northeastern Atlantic Is One Of The Most Delicious And Unique In The Country, So That We Can Represent That In A Way That The Italians Like To Represent Things.

-Mario Batali

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I'm Pretty Confident That

Mario Batali

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I'm Pretty Confident That The Seafood From The Northeastern Atlantic Is One Of The Most Delicious And Unique In The Country, So That We Can Represent That In A Way That The Italians Like To Represent Things.

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Are We Darwinists - Where We Live And Let Live? Or Are We Nurturing As A Society? There Has To Be A Standard Of Living That We Decide To Support.

Live And Let Live

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The Objective.. Is To Achieve A Comfort Level Between The Cook/artist/performer And The Customer/viewer/diner. And If We Can Achieve That, And The Customers Are Happy And The Cooks Are Happy, Then We Have A Great Experience.

I Was At A Party, And Some Squiggly Looking Dude With A Bow Tie Came Up And Said, 'how'd You Like To Be On Tv?' Turns Out He Was The Programming Guy At The Food Network. They Had Me Come Into The Office, And I Did A 'ready, Set, Cook' With Emeril Lagasse, I Believe.

I'm Pretty Confident That The Seafood From The Northeastern Atlantic Is One Of The Most Delicious And Unique In The Country, So That We Can Represent That In A Way That The Italians Like To Represent Things.

The Difference Between 'molto Italiano' And 'the Babbo Cookbook' Is That The Ingredient Lists In 'molto' Are About Half Or Even A Third The Size. In 'babbo,' They Are Very Long, They Are Very Real. That's Exactly How We Make Them In The Restaurant.

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[if] We Can Celebrate That In A Way That Celebrates Our Love For New England As Well As Our Love For The Italian Culture As Well As The American Culture, Then We've Done Something That's Really Good And Supporting These Fishermen Who Are Doing The Right Thing In Sustainability . . . Paying Attention To Make Sure We Don't Overfish Our World.

Italy Itself Has 21 Different Micro-regions. You Go Within Each Of Those Regions, There's Even Super-micro-regions; And The Beauty Is That When You Go From Place To Place, Although There's A Common Thread Of Pasta And Joie De Vivre - In The Way That They Approach Their Meals And The Simplicity Of Cooking, Celebrating More The Product Than The Chef - There's Still So Much Variety That As You Go, It's Always An Exciting Moment.

I Would Challenge Any American Cook, Regardless Of What They've Learned From Their Mom, To Operate A Restaurant And Not Have Spent Any Real Time In Italy.

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Bologna Is The Best City In Italy For Food And Has The Least Number Of Tourists. With Its Medieval Beauty, It Has It All.

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Close Your Eyes And Place Your Finger On A Map. Wherever It Lands, That's The Theme Of The Evening. So Many Times We Settle For Routine Dishes. This Forces You To Try New Cuisines.

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.

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Passion Is What Adds So Much Value To Life. And If You Think About The Things That You Do, There's So Much Juice Potential For Them If You Do It.

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