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Bologna is the best city in Italy for food and has the least number of tourists. With its medieval beauty, it has it all.

Mario Batali

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Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Numbers
Bologna
Food
Tourists
Least
Medieval
Beauty
Italy
Best
Travel
Number
City
Cities

More quotes by Mario Batali

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I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.
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Shop often, shop hard, and spend for the best stuff available - logic dictates that you can make delicious food only with delicious ingredients.
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Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
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There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
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In growing up in Seattle, I don't know a single family that didn't barbecue or cook on the weekends and make its own kind of simple, pared-down, what I call Pacific Northwest cooking.
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When you add just a little bit [of Tabasco] at the end, what you taste is the spectrum between the cooked chile flavor and the kind of nearly raw, just kind of fermented chile flavor at the end.
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Look at cookbooks with your kids and ask them what sounds good.
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My wife Susi and my kids quite simply are the most fun of all my friends.
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What will always remain is love, passion and family time.
Mario Batali
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I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.
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Indianapolis versus Denver would not be a great one gastronomically.
Mario Batali
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You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
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My kids and I make pasta three days a week now. It's not even so much about the eating of it they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.
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The objective.. is to achieve a comfort level between the cook/artist/performer and the customer/viewer/diner. And if we can achieve that, and the customers are happy and the cooks are happy, then we have a great experience.
Mario Batali
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I'm a big fan of featuring all of the local shellfish and seafood provided.
Mario Batali
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What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.
Mario Batali
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The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
Mario Batali
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Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.
Mario Batali
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The passion of the Italian or the Italian-American population is endless for food and lore and everything about it.
Mario Batali
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The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.
Mario Batali