Mario Batali
Mario Batali
Mario Francesco Batali is an American chef, writer, restaurateur, and media personality. In addition to his classical culinary training, he is an expert on the history and culture of Italian cuisine, including regional and local variations. Batali co-owns restaurants in New York City, Las Vegas, Los Angeles, Singapore, Hong Kong, Westport, Connecticut and New Haven, Connecticut Batali's signature clothing style includes a fleece vest, shorts and orange Crocs. He is also known as "Molto Mario"...
NationalityAmerican
ProfessionChef
Date of Birth19 September 1960
CitySeattle, WA
CountryUnited States of America
As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible.
Michigan is my antidote to Manhattan. This is where I come to relax.
When you taste things in the right order, sometimes they taste so much different than if you taste them out of order. Not that there's a right order, like by rule, but just like in a thoughtful way that makes sense.
The way the bankers have kind of toppled the way money is distributed, and taken most of it into their own hands, is as good as Stalin or Hitler.
You have to live life to its full chorizo.
Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of living that we decide to support.
Finishing food is about the tiny touches. In the last seconds you can change everything.
I got some media coverage for using the tail, the ear, the oink.
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.
I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.
If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta.
Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.
Every Super Bowl, I do different food each quarter from each of the hometowns of the teams competing. So I’m always hoping for cities with a gastronomic soul—not so much Indianapolis or Denver, right? For halftime we have New York hot dogs from Papaya Dog. And at the end of the game I’ve chosen a dessert based on who I think is going to win.
I really want to be a rock star.