My last meal? The food would be much less significant than the company. — 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
The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of… — Mario Batali Copy Share Image
I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices. — 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
The very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate… — Mario Batali Copy Share Image
Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else… — Mario Batali Copy Share Image
The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on… — Mario Batali Copy Share Image
In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its… — Mario Batali Copy Share Image
As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste… — Mario Batali Copy Share Image
When you taste things in the right order, sometimes they taste so much different than if you taste them out of order.… — Mario Batali Copy Share Image
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season,… — Mario Batali Copy Share Image
There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is… — 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
The idea of having dinner together every day with your family removes the pressure from trying to explain everything. You tell us… — Mario Batali Copy Share Image
What I like to do when I go out is enjoy my friends and the food around it. If we have to… — 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
Recipes are just descriptions of one person’s take on one moment in time. They’re not rules. — 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
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
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
I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing. — Mario Batali Copy Share Image
[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 Image
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 Image
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 Image
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 Image
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 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 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 Image
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 Image
Finishing food is about the tiny touches. In the last seconds you can change everything. — Mario Batali Copy Share Image
![“[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…” quote by Mario Batali](https://sms4smile.com/quotes/img-quotes/1ea/mario-batali-4002_american-culture_if-we-can-celebrate-that-in-a-way-that-c_45806.jpg)
