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

The most lavish Mario Batali quotes that will transform you to a better person

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.


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.


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


When I was a child, our whole family cooked.

All my cousins cooked. All my aunts and uncles cooked. It was part of our heritage.


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.


There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.


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 customers. Terrorism is the spiciest meatball there is.


One of the most important leadership lessons is realizing you're not the most important or the most intelligent person in the room at all times.


It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.


There's a battle between what the cook thinks is high art and what the customer just wants to eat.


To eat the boiled head of a pig sliced like salami is very strange.

It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.


The Italians were eating with forks when the French were still eating each other.


About Mario Batali

Quotes 79 sayings
Nationality American
Profession Celebrity
Birthday October 16

Food, like most things, is best when left to its own simple beauty.


I don't put cream in any pasta noodles ever.

I would use a little butter, but I don't ever use cream.


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.


I'm a big fan of featuring all of the local shellfish and seafood provided.


I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But cream? That is totally not the way they do it in Italy, and it's not a very good thing. It's kind of a blanket for flavor.


The tradition of Italian cooking is that of the matriarch.

This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.


Any simple but delicious dish that celebrates the season and locality is what I want to be known for.


I think in times of bizarre strangeness, what you can and should do is spend time with your family eating lunch or dinner. And if you can do that, you will restore us to the peace.


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.


Look at cookbooks with your kids and ask them what sounds good.


The American Dream is ownership … a house, a car, a vacation home and, even better, your own business


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.


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.


Every Super Bowl, I do different food each quarter from each of the hometowns of the teams competing. So I’m always hoping for cities with a gastronomic soul—not so much Indianapolis or Denver, right? For halftime we have New York hot dogs from Papaya Dog. And at the end of the game I’ve chosen a dessert based on who I think is going to win.


In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.


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.


My favorite thing is always a nice, inexpensive draft beer, but if someone wants something a little more complicated than that, then I'd like a Michelada, which is where I take beer and a little bit of either a spicy or not-so-spicy Bloody Mary, mix it like six to one [ratio], so it's kind of a red beer.


When you use it in cooked foods, it changes [the Tabasco flavor] a little bit;

it loses a little bit of the bright acid that you love on it, but you get that more cooked heat and chile flavor down.


I don't think fine dining is dying, but I think those rare occasions when you really want the fanciness are diminishing... I think a lot of people are going to find simpler, more casual ways to enjoy an experience.


Reading is a key feature in the life of every single successful person I have ever met.


My kids and I make pasta three days a week now.

It's not even so much about the eating of it; they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.


I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.


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.


You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.


Just because you eat doesn't mean you eat smart.

It's hard to beat a $1.99 wing pack of three at a fast-food restaurant - it's so cheap - but that wing pack isn't feeding anyone, it's just pushing hunger back an hour.


Food is much better off the hand than the fork.


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.


[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.


I can teach a chimp how to make linguini and clams.

I can't teach a chimp to dream about it and think about how great it is.


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 to find or hunt or cultivate first of all.


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 very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate until there's so much noise that you really can't even hear a tune. You can say more in an empty space than you can in a crowded one.


The Chinese five-spice works really well in the quantity that I used.

It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.


Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.


I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.


Day-old bread? Sadly, in America a lot of day-old bread just becomes nasty.

Italian day-old bread, not having any preservatives in it, just becomes harder and it doesn't taste old. What I would warn people about is getting bread that's loaded with other things in it, because it starts to taste old.


There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.