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It's important to let children fly on their own. I understood that they needed to create their own life and not be my shadow. Let them make their own decisions, and support them along the way.
Lidia Bastianich -
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.
Lidia Bastianich
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Eating well, being around the table with the family or friends or relatives - it doesn't get any better.
Lidia Bastianich -
I love making apple strudel.
Lidia Bastianich -
A box of spaghetti can take seven minutes to cook, and you can make a sauce at that time with perhaps garlic, olive oil, and zucchini. Then you've got yourself a complete meal. The whole thing shouldn't take more than half an hour.
Lidia Bastianich -
Nature recharges me.
Lidia Bastianich -
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.
Lidia Bastianich -
You can freeze a nice sponge cake and then have a strawberry shortcake any time.
Lidia Bastianich
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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.
Lidia Bastianich -
Don't accept what a grocery store has for you. Tell the store to get you want you want. If you want honey from a local farmer, organic honey, you tell them. We are in control. It's up to us as the consumer to get what we want.
Lidia Bastianich -
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.
Lidia Bastianich -
Younger generations, they ask more questions, like on a recipe. But they ask them online. If my staff doesn't know how to answer it, I will answer.
Lidia Bastianich -
Food is all about the story of a people through the ages.
Lidia Bastianich -
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.
Lidia Bastianich
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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.
Lidia Bastianich -
Cooking is good therapy for me.
Lidia Bastianich -
My grandmother was the genesis of my connection and passion to food.
Lidia Bastianich -
When we're filming, I sometimes look into the camera and wonder who's out there, who will be watching.
Lidia Bastianich -
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.
Lidia Bastianich -
I love teaching.
Lidia Bastianich
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Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.
Lidia Bastianich -
I cherish my beautiful Italian heritage.
Lidia Bastianich -
I had my first child at 21, my first restaurant at 24.
Lidia Bastianich -
Eating is something we all have to do. When we sit down at the table, we nurture ourselves, and hence, all our resistance goes away. We are open to receiving good and taking it in with gusto and pleasure.
Lidia Bastianich