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"I believe that Italian cooking should be rooted in strong regional traditions, but one should not follow rules slavishly because food adapts itself to new modes. No two people cook alike and no recipe will ever come out tasting exactly the same. Much depends on the mood of the moment, our senses, the ingredients on hand, the appeal of the dish and so many other things. Flexibility in the kicthen is essential, quality of ingredients is everything and simplicity of execution is a must. Basicly just find the best, freshest ingredients and don't try to mess with it too much. Just let the natural flavors of your ingredients be the star in your dish."
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