Lidia Bastianich Quotes
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When you invite friends over, especially for food, with the food you want to send out a message of affection, of appreciation, of celebration. But also of culture - who your family is.
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When we're filming, I sometimes look into the camera and wonder who's out there, who will be watching.
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What I learned being a young child was respect for food. Don't throw anything away.
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Cooking for somebody is very personal.
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The best things - when I really feel that I'm communicating, and when I really feel that people are getting it - are simple, straightforward recipes. I think simple is the hardest to achieve because you don't have all those elements to hide behind.
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In 1981, we opened Felidia, and the newspapers, the city papers, the big timers came, and I got invited on the 'Today Show' and so on. A lot of food luminaries would come to Felidia - Julia Child, James Beard, they all came.
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I am the perfect example that if you give somebody a chance, especially here in the United States, one can find the way.
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Italian food really reflects the people. It reflects like a prism that fragments into regions.
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What I do is my life, but it's not like I spend 18 hours a day, seven days a week in the restaurants.
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Nature recharges me.
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With the Industrial Revolution, the production of food was delegated to big companies in order for women and men to be in the labour force, to come home, stick something in the oven, and eat. It became a big industry that does not have a love affair with food nor is really concerned about nurturing you or giving you the right nutrition.
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Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.
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Italy is so influenced by others: couscous in the south, cinnamon in the north because of the Venetian spice trade - I just want to divulge as much information as I can.
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I love cooking vegan. Anybody can come in any time to any of our restaurants and get a vegan meal or a gluten-free meal as well.
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I am a transporter of the Italian culture - culinary culture, family culture - because I love it, I thrive in it, and I think it's the right way.
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Whether you talk about the olive oil, whether you talk about Aceto Balsamico, whether you talk about Grana Padano, whether you talk about Mozzarella di Bufala. These are all traditional Italian products that are hard to beat, and they're easy to transport and buy. You don't have to do much around it. Just eat them.
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The Caprese salad perfectly represents the colors of the Italian flag. While I am not so sure that the colors of the flag stem from the cuisine, there is no denying that those colors do evoke a typical Italian plate.
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Food is all about the story of a people through the ages.
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I had my first child at 21, my first restaurant at 24.
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Chemistry was my college interest. Cooking is about chemistry.
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I cooked for the two Popes that were here. Pope Francis I cooked for and Pope Benedict before him. Pope Benedict is German. And I did a little research - his mother was a chef.
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I love making apple strudel.
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I cherish my beautiful Italian heritage.
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My grandmother was the genesis of my connection and passion to food.