I love Spanish food. My diet is the Mediterranean diet, which is good food. I eat well.
See, food I can talk about. I'm Italian, I know the food.
EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!
Wine is the healthiest and most health-giving of drinks.
My favourite type of pizza is a Napoletana: tomatoes, mozzarella, and very few anchovies. It must have a thin base.
Drink, live like the Greeks, eat, gorge.
Usually before matches I eat plain pasta with a little bit olive oil, salt, pepper and chicken.
I like Sicilian food. It's real peasant food.
I grew up with a Mediterranean diet, so I like clean, simple food. But if there's pizza on a menu, I always end up ordering it. I can't resist it.
In Italy, they add work and life on to food and wine.
I'm Greek. My body produces feta cheese.
As a matter of fact, I've been to Italy many times before I met my husband, which he can't even imagine that I could possibly know anything about Italian food. But, you know, Italian food's really basic, and there's so many different variations on it that what my husband did is he broke it down for me.
Black beans and soy beans are the cornerstones of longevity diets around the world.
The 'classic' pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.
I've never been a huge sweets eater, and I've always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.
In the 1970s, British food was beginning to get good, whereas in France it was just starting its long, sad decline. My most memorable meals, however, have been in Italy.
The anchovy which is found in the sea at Athens, men despise on account of its abundance and say that it is a poor man's fish; but in other cities, they prize it above everything, even where it is far inferior to the Attic anchovy.
I stick to a Mediterranean diet with fresh produce and olive oil. On a normal day, my diet is divided into the three main meals. I don't eat any other snack between meals during the day.
We go to Italy every winter, and my husband's mother has a bingo party on Christmas. Every woman brings a dish: lentils, cavolo nero, tons of beans, polenta, every type of cheese, bruschetta, fresh vegetables, and local olive oil and wine.
Italian food is all about ingredients and it's not fussy and it's not fancy.
I'm married to a health-conscious American. I try to eat well, but definitely, as an Australian, you have some of the red meat, lamb, steak, barbecues as part of your culture.
Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.
I'm learning with my mom how to cook more Spanish food. I'm trying to make a good paella, but that's a real art.
Couscous is not a grain. I repeat, it is not a grain. Much like its brother spaghetti and its sister ravioli, couscous is pasta.
Fortunately the Italian people is not habituated to eating several times a day.
