Italian Cooking Quotes

If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta.

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.

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.

Food is a passion for me, especially Italian cuisine. I prefer to have somebody cook for me, but I can do some very nice pasta dishes.

I learned to cook from my mom. Most of what I ate growing up was Italian cooking.

When my novel 'Beach Music' came out in 1995, I had included a couple of recipes in the book and had tried to impart some of my love of Roman cuisine and the restaurants of Rome.

I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.

What has impressed me the most about the Italians whose tables we've sat at is that they are traditional cooks but also outrageously innovative. These people are wild improvisers.

I love Italian food - especially Tuscan-style cuisine.

The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.

Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle.

I am certainly Italian in my love of food! I eat everything, but I love Italian food most of all. Even my daughter does. Her favourite food is pasta and parmigiana.

You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

Italy will always have the best food.

The commonplace about Italian cooking is that it's very simple; in practice, the simplicity needs to be learned, and the best way to learn it is to go to Italy and see it firsthand.

Italians allow anything in their cooking.

I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.

My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.

All of my books have been about authentic Italian food in Italy and bringing that message about simple and authentic food.

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.

I love Italian food, such as pasta or lasagna.

If you stop for lunch elsewhere in the world, you tend to eat a sandwich, and a bad one. Italy is unique for the style of life. I think everyone envies it a bit.

I'm Italian. I love to cook Italian food, so I learned from my dad how to make sauce and meatballs and all that stuff. With my wife and kids, I started making homemade pasta. The very first time, I didn't have a pasta maker, so I had to cut it with a knife, the old-school way! The noodles were all jacked up, but it was fun.

The best pastas are cut with bronze dies that give them a rough texture and allow the sauce to cling.