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I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice
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Rocco DiSpirito:
In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is harRocco DiSpirito:
It is important to experiment and endlessly seek after creating the best possible flavors when prepRocco DiSpirito:
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of humanRocco DiSpirito:
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minutRocco DiSpirito:
Mama is slowly getting better. So many people are so fond of her.Rocco DiSpirito:
Talking up a storm about food is so easy for me, it's second nature.Rocco DiSpirito:
The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we woRocco DiSpirito:
There are many great wine producers from all over the world making fantastic wines. Italian wines eRocco DiSpirito:
There really is a camaraderie among chefs and a willingness to help out whenever we can.Rocco DiSpirito:
We are offering to the American public a line of delicious Italian-American foods. They will be ava