Lidia Bastianich Quotes
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I love telling stories. You know why I love it? Because people love listening.
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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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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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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.
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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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You can freeze a nice sponge cake and then have a strawberry shortcake any time.
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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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Cooking for somebody is very personal.
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Nature recharges me.
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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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Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.
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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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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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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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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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I love making apple strudel.
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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 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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I cherish my beautiful Italian heritage.
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Chemistry was my college interest. Cooking is about chemistry.
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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.
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I had my first child at 21, my first restaurant at 24.
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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.