Mario Batali
Articles by Mario Batali
- Stuffed Cabbage »
- Mario’s Veal Coietti »
- Sour Cream and Blueberry Coffee Cake »
- Pappa al Pomodoro »
- Swiss Chard Spanakopita Pie »
- Stromboli with Broccoli, Chorizo, and Sun-Dried Tomatoes »
- Carciofi alla Romana »
- Linguine con le Vongole »
- Linguine Cacio e Pepe »
- Spaghetti alla Carbonara »
- Soft Polenta with Asparagus, Prosciutto, Garlic and Spring Onions »
- Grilled Homemade Flatbreads »
- Bio
Mario Batali is a chef, writer, and restauranteur. Mario’s first culinary training was at Le Cordon Bleu in London. During three years of intense culinary training in the Northern Italian village of Borgo Capanne, Mario learned the essential skills to return to his native US eager to plant his orange-clad foot firmly on the checkered-tablecloth Italian restaurant establishment.
Today, Mario has created a successful restaurant and culinary empire that spans New York, Los Angeles, Las Vegas, Singapore, and Hong Kong.In 2002, he won the James Beard Foundation’s “Best Chef: New York City” award, and in 2005 the James Beard Foundation awarded Mario the designation “Outstanding Chef of the Year.”
