The Hardest Part Of Anything Is Making

Day-old Bread? Sadly, In America A Lot Of Day-old Bread Just Becomes Nasty. Italian Day-old Bread, Not Having Any Preservatives In It, Just Becomes Harder And It Doesn't Taste Old. What I Would Warn People About Is Getting Bread That's Loaded With Other Things In It, Because It Starts To Taste Old.

Even Though You'll See Gnocchi Or Linguine Everywhere In Some Of The Regions Of Italy, Each Of Those Chefs Has Their Own Expression Of That Which Expresses More About The Place They Were Exactly Born Than It Does About Trying To Be A Part Of The Greater Mass. And That's The Italian Culture.

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.

Look At Cookbooks With Your Kids And Ask Them What Sounds Good.

When You Cut That Eggplant Up And You Roast It In The Oven And You Make The Tomato Sauce And You Put It On Top, Your Soul Is In That Food, And There's Something About That That Can Never Be Made By A Company That Has Three Million Employees.