My last meal? The food would be much less significant than the company. — Mario Batali Copy Share Image
When I was a child, our whole family cooked. All my cousins cooked. All my aunts and uncles cooked. It was part… — Mario Batali Copy Share Image
Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has… — Mario Batali Copy Share Image
Recipes are just descriptions of one person’s take on one moment in time. They’re not rules. — Mario Batali Copy Share Image
The Italians were eating with forks when the French were still eating each other. — Mario Batali Copy Share Image
It's fascinating to travel around Italy and realize just how many different ways they make spaghetti. — Mario Batali Copy Share Image
I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it. — Mario Batali Copy Share Image
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 Copy Share Image
I like anchovies, and I don't tell everybody about them. Almost every time, they don't even notice. — Mario Batali Copy Share Image
To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually… — Mario Batali Copy Share Image
If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real… — Mario Batali Copy Share Image
I'm pretty confident that the seafood from the Northeastern Atlantic is one of the most delicious and unique in the country, so… — Mario Batali Copy Share Image
The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too… — Mario Batali Copy Share Image
Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the… — Mario Batali Copy Share Image
When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile… — Mario Batali Copy Share Image
Keep in mind that in 1975, when you became a cook, it was because you were between two things: you were between… — Mario Batali Copy Share Image
I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent… — Mario Batali Copy Share Image
I love simple food. I like to serve the entire animal, not only because it somehow provokes a customer to think about… — Mario Batali Copy Share Image
You sit down at Katz's and you eat the big bowl of pickles and you're eating the pastrami sandwich, and halfway through… — Mario Batali Copy Share Image
I've been lucky enough in 20 years in the media to have a nice soap box that put me in a position… — Mario Batali Copy Share Image
I think any way of getting people into the field by lowering the threshold of the cost to get them to play,… — Mario Batali Copy Share Image
Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own… — Mario Batali Copy Share Image
I think the more prominent the actual product in its raw nature is to its final consumer, the more sympathy and likelihood… — Mario Batali Copy Share Image
The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to… — Mario Batali Copy Share Image
Working at the Food Bank with my kids is an eye-opener. The face of hunger isn't the bum on the street drinking… — Mario Batali Copy Share Image
I'm a big fan of featuring all of the local shellfish and seafood provided. — Mario Batali Copy Share Image
Finishing food is about the tiny touches. In the last seconds you can change everything. — Mario Batali Copy Share Image
Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses. — Mario Batali Copy Share Image
I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while… — Mario Batali Copy Share Image
I don't put cream in any pasta noodles ever. I would use a little butter, but I don't ever use cream. — Mario Batali Copy Share Image
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share Image
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on… — Mario Batali Copy Share Image
There's a battle between what the cook thinks is high art and what the customer just wants to eat. — Mario Batali Copy Share Image
Unlike curing cancer or heart disease, we already know how to beat hunger: food. — Mario Batali Copy Share Image
I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing. — Mario Batali Copy Share
[If] we can celebrate that in a way that celebrates our love for New England as well as our love for the Italian culture… — Mario Batali Copy Share
When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another… — Mario Batali Copy Share
Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It is something… — Mario Batali Copy Share
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… — Mario Batali Copy Share
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… — Mario Batali Copy Share
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share
I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a… — Mario Batali Copy Share
I think that there is philanthropy and there is publicity. If you can marry the two to do something good, then I think it's… — Mario Batali Copy Share
Finishing food is about the tiny touches. In the last seconds you can change everything. — Mario Batali Copy Share
I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason… — Mario Batali Copy Share
Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of… — Mario Batali Copy Share
The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to the chef's… — Mario Batali Copy Share
![“When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.” quote by Mario Batali](https://sms4smile.com/quotes/i/a17/mario-batali-4002_add_when-you-add-just-a-little-bit-of-tabasc_3222631.jpg)
