“People need to understand. If they go to a show on Broadway and find seventy people working but only fifty spectators, how much would the ticket cost?… But you can also think of it this way: How much would it cost to eat something that nobody else is eating?” – Ferran Adria
“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
Benton’s Country Ham*
“There’s no secret to anything I’m doing: a tiny bit of knowledge, and a lot of time and patience. People have been making bacon like this for centuries.” – Allan Benton
“And there was a mountain of grated Parmigiano cheese, on which people were making nothing but maccheroni and raviolis.” – Giovanni Boccaccio, Decamerone, 1351
“Passion, sensitivity, humility and seriousness might be considered the winning formula to get good results at least in the kitchen.” – Chef Luca Marchini
“Everything I have ever eaten here, from the simple gnocco fritto topped with the most fragrant of lardo, handmade tortelloni with sage and butter, green tagliatelle al porcini and perhaps the most decadent of all, crispy slices of Zampone with savory zabaglione.”- Chef Mario Batali
Vittorio Veneto, Modena
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti
“Lalibera is written in the way to pronounce, in one breath, as if it were a single word. It brings the sophistication of the restaurant and the convivial spirit of the taverns.” – Flavia Boffa
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