They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fishermans octopus and shrimps, fried in heavily scented olive oil on a little deserted beach. – Luigi Barzini
I myself spent hours at the Columbia library as intimidated and embarassed as a famished gourmet invited to a dream restaurant where every dish from all the worlds cuisines, past and present, was available on request. – Luigi Barzini
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