Italian cuisine should be viewed as a way of interpreting Italy through its culture, ingredients, and territories rather than just a list of ingredients.

“Italian cuisine in its values, therefore in recipe books, in the culture of the ingredient, in the territory is difficult because it's like thinking of making Kazakh cuisine, in the sense that if you don't know the territory, if you haven't experienced it, if you don't have that tactile sensation of”

True tradition in Italian cuisine involves seeking the highest quality products from farmers and producers rather than just revisiting classic recipes.

“Tradition for me is a big, um, big world, it's something that fascinates you and constantly gives you motivation to, you know, go and look for the best raw materials, to go and look for the best, so to speak, quality of the product to work with, because this is Tradition.”

Ciccio Vitiello believes that the traditional table-service model for pizzerias is no longer economically sustainable on its own.

“The table-service pizzeria business is no longer sustainable. It is no longer sustainable. That is, it is sustainable if you have [music] other activities that then allow you an income.”

The speaker believes that a successful restaurant must be managed as a business rather than just a place to cook.

“You don't open a restaurant by just cooking and [music], you open a restaurant by managing the kitchen which is totally different.”