Interview with Chef Mario Batali of Lupa – New York, N.Y
StarChefs: What first drew you to Italy and Italian food?
Mario Batali: My family is Italian. When I was a child we would pick blackberries, baby onions and all kinds of produce and preserve them. Food was natural, it made sense. Working in Italy changed my life. I was submerged into the perfect life and now I try to bring it to New York. I learned so much. For example, when making pasta I learned what to leave out of the pasta dish. The noodle is the king of the dish, don't put a bunch of ingredients in... keep it simple.
SC: What is the secret of cooking pasta?
MB: Copious amounts of boiling water with salt. Six to eight quarts of water for one pound of pasta. There has to be room in the pot for the pasta to get agitated. Cook it as quickly as you can. Everyone should be seated at the table when the pasta comes out of the water.
SC: What do you think it is about Italian food that people love so much?
MB: It's the most satisfying food you can eat. There are lots of things in one dish... carbs, protein and great taste!
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Chef Mario BataliLupa
170 Thompson Street
New York , NY 10012