her hands were built for this profession. But it’s not all about her
hands.
“I always cook from my heart,” she tells me before I go. “Never
from my head. I cook from my senses and follow my instincts.”
Her instincts make her restaurants very popular (both Osteria
Mozza and Pizzeria Mozza were packed the night I cooked with
her), but it’s her hands that keep the customers coming back. She’s
got something all of us should strive for in the kitchen: the magic
touch.