Ask Mario Batali

Mario Batali John-Francis Bourke / Retna

A decade ago, Mario Batali helped revolutionize the old red-sauce-and-Chianti image of Italian dining with the opening of Babbo, his Manhattan palace of delicate pastas and strange organ meats. Never a man of meager appetites, he co-owns 12 eateries in New York City, Los Angeles and Las Vegas. On Sept. 20, he takes on a new country in Spain... On the Road Again, a food-and-travel show starring Batali and Gwyneth Paltrow. Use the form below to submit your questions for Mario Batali, then look for the upcoming interview in TIME Magazine.

NOTE: Submitted questions may be edited for length or clarity. Your first name, last name, and location are required and may be published along with your question in print and online. Your information will not be used for any other purpose.

136 Questions >>

Submit your question to Ask Mario Batali (136 other responses).

Posted by Anna Simon in Los Angeles, CA:
You come from a family which has a history of crafting Italian food. What lessons are you able to take away from a family like yours?
Posted by Becky Dee in Brooklyn:
Who or what inspired you to become a chef? Who influenced you?
Posted by Raymond La in Stuart, FL:
What is your favorite kind of food to eat?
Posted by Sandy Ronquillo in Lynbrook:
How do you feel about chefs, like yourself, achieving celebrity-style status? Did you ever imagine yourself being as famous as you are today?
Posted by Rich Castellano in New York:
One restaurant can be a challenge to run yet you co-own 12 and have plenty of PR work and your own TV show on top of that. How do you manage to juggle it all and maintain your standards for food and service in all of them?
Posted by Rich Castellano in New York:
Food prices have been soaring over the past couple of years. How has this affected how you run your business and what do you think needs to be done to get prices under control again?
Posted by Jim Crowe in Lawrenceville, GA:
I find myself often wondering about Food Network TV personalities' political views. Could you give us a brief summary of your political stance?
Posted by Jim Crowe in Lawrenceville, GA:
I'm traveling to Italy soon, what one dish would you recommend I try, above all others?
Posted by Jim Crowe in Lawrenceville, GA:
Do you have a favorite brand of olive oil? What region of Italy would you say produces the finest olives and olive oil?
Posted by Michael Feuda in West Grove, PA:
On the rare occasion you find yourself free between your restaurants, television, merchandise and writing, what does the perfect "day off" look like?
Posted by Michael Feuda in West Grove, PA:
What are you listening to on your music player these days?
Posted by Jo Paoletti in University Park, MD:
I have recently fallen hard for polenta, but am confused about what kind to buy. How is it different from the meal I use to make corn bread? what is the difference between the "instant" kind and the regular kind, which only takes 5 minutes, anyway? How do I get the risotto-like, creamy texture on the inside, like my favorite restaurant does?
Posted by maureen dibari in canton,ma:
mario:

I have been a fan of your cooking show for a long time, I try to make home made pasta, and the pasta did not turn out like yours, could it be , that I worked the dough too much?
Posted by Matt Giles in Kissimmee, FL:
Organic foods are becoming much more mainstream and available for people who love to cook. As a celebrity chef how would you inspire more people to switch over to organic?
Posted by Adam Holland in Brooklyn, NY:
Are there any Italian dishes which have either lost popularity or never been popular in the U.S. which you think could be a hit? In other words, what's the next pizza or pesto?
Posted by Stephanie Bell in Easton PA:
I have family members in the service industry who complain all the time about their feet - what footwear do you recommend to those on their feet all day?
Posted by Pierrette Wolfe in Clinton, Iowa:
Do you ever go on a diet? How do you eat to lose weight?
Posted by Susan Ferguson in South Mills, NC:
While you were working your way toward being a Chef Superstar, did you imagine your path would also include footwear fashion icon?
Posted by Robert Ha in La Canada:
What's your greatest challenge as a professional cook?
Posted by Renee Hendley in Alexandria, VA:
Dear Mario,

Glad to see you're going to focus on the Spanish cuisine. What are the African and French influences you see in Spanish cuisine in light of the Moors of history and proximity to both cultures to Spain? Also, I would love to see you publish a cookbook that features recipes that includes the integration of ingredients of both of those cultures into Spanish cuisine. What's the likelihood of that?

Renee
Posted by Matteo Fantoni in Bogliasco (GE) Italy:
What is your opinion about living in U.S.?
What are the better differences from an italian life?
Posted by Sarosh Shaheen in Ottawa, Ontario:
Which meal of yours made Italy see food from a different perspective?
Posted by sonika kumar in Edison NJ:
When and how did you come to the decision that you wanted to become a chef?
Posted by Nate Barton in Fuquay Varina:
Mr. Batali, would you mind giving your version of the perfect pizza ingredients to an absolute lover of the famous Italian pie?
Posted by Jenifer Hildebrant in Miami, FL:
I love that your next show will be taking place in Spain. Do plan to advocate the benefits of cooking local seasonal dishes on your show, organic foods, or the "slow food" movement?
Posted by Rich Castellano in New York:
I recently read that you had hand picked April Bloomfield to run the Spotted Pig in NYC. With so many successful restaurants across the country you must have talented chefs working in all of them. What do you look for when choosing a chef to run one of your restaurants?
Posted by frances sabato matheus in beverly hills:
Who are some of your favorite chefs. What type of food do you like to eat other than regional Italian?
Posted by Joe Price in Tulsa:
What country is the current epicenter of culinary vision and how is this country influencing cuisine in the US?
Posted by Roby Dhanju in Plano, TX:
How do you like cooking for famous people on your exclusive cruises?Do you find that your style changes depending on who you are cooking for?
Posted by Mike Doyle in Albuquerque:
If you could choose from any Chef in history to face in a cooking competition, who would it be and why?
Posted by Sarah Martin in Rockville:
What would you be if you weren't a chef?
Posted by Amy Jaye in Arroyo Grande, CA:
In a time when many chefs unfortunately value style over substance, how do you remain true to yourself and the passion you have for food?
Posted by susan silvestri in allendale:
What are the most important gadgets and utensils for a newlyweds' budget kitchen?
Posted by Barb Doucet in Lake Stevens, WA:
Mario,

What was it like working w/ Marco Pierre White? He strikes me as someone overflowing w/ arrogance. Also... do you miss the Seattle area much?
Posted by louie napoli in brooklyn:
Hi Mario,

What's your secret to owning/operating so many magnificent establishments?
Posted by Carly Harder in Las Vegas:
You've trained in Italy and London, and have restaurants throughout the US; what drew you to Spain for your new show?
Posted by Sharon Abood in Delaware, OH:
Can you give advice to bariatric patients who love pasta and a good red sauce? It is important that it has a good amount of protein and vegetables with low fat and reasonable carbs? It is important that bariatric patients have 60 grams of protein per day divided into 3 small meals and 3 small snacks.
Thank you,
Sharon Abood
Posted by Janet martin in new york:
Gwyneth Paltrow? Are you kidding???!!!
Posted by dariusz michalski in pittsburgh:
Sir;
You look to me obese
why is that
regards,
-D. Michalski
Posted by Herbert Bergancia in E. Weymouth, MA:
In one of my favorite scenes from the movie Ratatouille, when the critic told the waiter to give him the chef's best dish, he was presented with ratatouille, which flooded him with memories of his mom's cooking. Which one dish pushes you over the top like that?
Posted by Shahab Moghadam in Saratoga,CA:
What is the secet to a good Italian meal?
Posted by Shahab Moghadam in Saratoga,CA:
What is your proudest professional achievement so far?
Posted by Shahab Moghadam in Saratoga,CA:
What is your favorite Italian meal, both to cook and to eat?
Posted by Shahab Moghadam in Saratoga,CA:
What do you consider your defining moment professionally?
Posted by Melinda J. Mimms in Sandy Springs, GA:
Chef Batali, with the recent trend toward using local organic produce to reduce gas consumption; and of course going green; what, if anything, have you chosen to do along these lines in keeping with your known revolutionizing as Chef.
And, I really like you in Iron Chef America.
Posted by mike parker in shreveport, LA:
What recipes were used for wild game dishes in Italian cooking? A few example recipes(with suggested side dishes and wine preference) would be greatly appreciated
Posted by Philip in Stockholm:
What would you recommend for a home-chef to develop his taste palette and cooking skills (not the pure techniques)?
Posted by Lindsey Lautsbaugh in Cape Town, South Africa:
What do you think of restaurants like the Olive Garden? Do they have a place in our food culture?
Posted by David Williamson in Brattleboro, Vt:
In addition to your successes as a chef and owner of various restaurants, you have enjoyed fame as a TV personality, author and as the subject of Bill Buford's HEAT. As someone who knows first hand, do you think the era of the celebrity chef is on the wane?
Posted by Sue Hansen in Tallahassee:
I visited Spain and had "fabada", a thick, hearty soup with fava beans and blood sausage - my favorite dish. What is your favorite part of Spanish cuisine, and how would you compare Spanish and Italian food?

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