"No matter what I cook, I always take with me the core lessons that traveling and cooking in Italy have taught me: a respect for flavor and quality, the habit of supporting communities of artisan food producers, and the craft of cooking, from making pasta to curing meat.
"Yet the most important lesson is appreciating the value of spending an entire day (or three) cooking one meal, and then slowing down to savor every bite."
Matthew Accarrino in "SPQR: Modern Italian Food and Wine"
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