Top 10 Lidia Bastianich Quotes

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Cooking for somebody is very personal.

What I continuously remember is when I was a child in the courtyard with my grandmother and we milked the goat and we made the ricotta. The still-warm ricotta from our goat, on top of a piece of bread, and we used to sprinkle just a little bit of honey or sugar on it. That flavor, that stays in my memory.

I think Chicago's a great city. Like New York, it's full of energy.

What I do is my life, but it's not like I spend 18 hours a day, seven days a week in the restaurants.

I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.

I just love engaging a live audience - I love that.

Kids today are really so alienated from the source of food. If they are going to nourish themselves properly, if they are going to safeguard this environment we have and the economy that goes with it and world hunger that goes with it, they need to know about food.

I am a transporter of the Italian culture - culinary culture, family culture - because I love it, I thrive in it, and I think it's the right way.

Eating well, being around the table with the family or friends or relatives - it doesn't get any better.

Whether you talk about the olive oil, whether you talk about Aceto Balsamico, whether you talk about Grana Padano, whether you talk about Mozzarella di Bufala. These are all traditional Italian products that are hard to beat, and they're easy to transport and buy. You don't have to do much around it. Just eat them.

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