I don't cook 'concepts.' I use my head, but I cook from the heart, I cook for flavor.

The Italian comes to his table with the same open heart with which a child falls into his mother's arms, with the same easy feeling of being in the right place.

80% of Italian cooking is done in a sauté pan.

I need to smell its smells, to hear its sounds, to see food in a pot that simmers, bubbles, sizzles. I enjoy the physical involvement of stirring, turning, poking, mashing, scraping.

Not everyone in Italy may know how to cook, but nearly everyone knows how to eat. Eating in Italy is one more manifestation of the Italian's age-old gift of making art out of life.

[On cooking:] What you keep out is as significant as what you put in.

What people do with food is an act that reveals how they construe the world.

Eating in Italy is essentially a family art, practiced for and by the family. The finest accomplishments of the home cook are not reserved like the good silver and china for special occasions or for impressing guests, but are offered daily for the pleasure and happiness of the family group.