“One can’t describe the beauty of the Italian lakes, nor would one try if one could. – Henry James
…[Food waste] is foremost an affront to the hungry, but it also represents a massive environmental cost in terms of energy, land, and water. Those who grow for export are also often at the mercy of over-stringent expectations of buyers who place a premium on cosmetic perfection. – “Think. Eat. Save: Reduce Your Foodprint”, UN Secretary-General’s 2013 message on World Environment Day
“…in the kitchens of Osteria Francescana we pry, poke and question the authority of our culinary traditions. We take a step back, then come in closer, and make inquiries about texture, flavor, and form. We see ingredients and recipes at a distance and through a magnifying glass, we throw out the recipes and start from scratch. Most importantly of all, we never stop questioning.” – Massimo Bottura, Never Trust a Skinny Italian Chef
“There are three taboos in Italy: don’t mess with the Pope; don’t mess with the national football team, and don’t mess with your grandmother’s recipes.” – Chef Massimo Bottura
“Brunswick Stew is what happens when small mammals carrying ears of corn fall into barbeque pits.”– Roy Blount Jr.
“Prosciutto di Parma is a simple product. It’s nothing but pork, sea salt, air, and time!” – Giovanni Bianchi
“And there was a mountain of grated Parmigiano cheese, on which people were making nothing but maccheroni and raviolis.” – Giovanni Boccaccio, Decamerone, 1351
“You are arrived!”