Recipes

I studied with a master chef from northern Italy who told me that my food would never be as good as his because he could get better ingredients. So I refocused my shopping zeal from the wardrobe to the pantry, from designer shoes to designer pasta. I search for the very best ingredients from all over Italy. And use them in simple preparations, with only a few elements, each to be savored, appreciated for its excellence. I know I'm obsessed. Each element on my table has to be the best. Especially extra virgin olive oil and wine. Even the mineral water I drink is special, lower in minerals and salt, better tasting. I feel the same way about cooking tools, Italian, of course.

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