Antoni Porowski Quotes

I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.

I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.

I adore summer entertaining. For a dinner party at the farm, I might prepare homemade fettuccine with porcini mushrooms, soft-shell crabs, spinach from the garden, and lemon tarts with fraises des bois for dessert.

Italian food really reflects the people. It reflects like a prism that fragments into regions.

In Napoli, they trust me.

I spent many years in Italy, I've lived just 5km away from the track and the Monza atmosphere is very special.

Unlike leftover pasta, leftover risotto is viewed by Italians as a gift. Cooks shape it into balls or stuff it with a pinch of stewed meat or cheese. Then they bread and deep-fry the fritters until golden brown, yielding arancini, the indulgent 'little oranges' I can never resist.

The great tradition of Delhi can be seen through its cuisine.

Cooking is about the ingredients and responding, but risotto, specifically, is about the technique.

Vin brule is a version of mulled wine enjoyed in Piemonte, in northwestern Italy. It's a perfect choice for holiday entertaining because you can double or even triple the recipe and leave it over very low heat, ladling it out as your guests come in from the cold.

In an attempt to have access to everything year-round, produce has lost its magic.

When I'm desperate for spring produce but nothing has hit the farmstand yet, frozen green peas are a godsend.

Italy is a great country, one of the most beautiful in the world, but I've always gone my own way.

I am very happy and satisfied with my first year in Italy.

I lived in Italy for quite a while and married an Italian woman. While there, I immersed myself in the complete culture: the music, art, literature, film, food, and history. It's easy to fall in love with. As a country, Italy does a good job of holding onto its rich traditions and culture. There's a real lack of embracing history in America.

I miss Italy; that's beyond doubt.

Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.

You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.

I was never In a restaurant until after I left home. My mother came from Abruzzi and they're noted for their great cooking.

I really like Italy. I am good there and they treat me good.

Italian food is seasonal. It is simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience, and it's good for you.

Almost every summer, my wife and I, now with two kids in tow, spend a couple of weeks in Italy.

Food is all about the story of a people through the ages.

I like Italian food.