Mario Batali explains how to cook in the spirit of Italy.
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Now if you wanna make something that tastes like it's
a la grange dish, you should probably buy as many
of the ingredients that you can from La gloria. Keep
in mind however, though that's what's significant, celebrating your own
reasons. So what you're really looking for when you're creating
Italian food in America, is something that says where you
And then something that also tells you that you've used
something from, there are some things that we make much
better here. Our shell fish. I wouldn't import an apple.
I would rarely important too many fish. I would certainly
use Lake Michigan water Whitefish. If I was in Lake
Michigan I would certainly use patroli sole or Dungeness crab
if I was on the west coast. In any of
these complications, things that come out of the water that
need to be fresh can be and should be.