I Come From An Italian Family. One

There Are Pockets Of Great Food In Spain, But There Are Also Pockets Of Very Mediocre Food In Spain, And The Same In Morocco And The Same In Croatia And The Same In Germany And The Same In Austria.

My Family Makes These Vinegars - Out Of Everything From Grapes To Peaches And Cherries. We Go Through The Whole Process With The Giant Vat And Drainer, Label Them, And Give Them As Christmas Presents.

The Difference Between 'molto Italiano' And 'the Babbo Cookbook' Is That The Ingredient Lists In 'molto' Are About Half Or Even A Third The Size. In 'babbo,' They Are Very Long, They Are Very Real. That's Exactly How We Make Them In The Restaurant.

The Tradition Of Italian Cooking Is That Of The Matriarch. This Is The Cooking Of Grandma. She Didn't Waste Time Thinking Too Much About The Celery. She Got The Best Celery She Could And Then She Dealt With It.

I Think Any Way Of Getting People Into The Field By Lowering The Threshold Of The Cost To Get Them To Play, Is Great. That Said, There's All These Restaurants Around That Are Very Popular That Have One Menu. And They Don't Even Have Tables, And They Don't Even Have Backs On Their Chairs. It's Not Really The Experience I'm After, But I'm Happy They Exist.