Chef Batali - First, let me tell you that you were an inspiration to me when I went to culinary school, and ultimately apprenticed back in the late '90s. I absolutely loved watching Molto Mario, and how you cooked and taught your guests on the show. I have embraced the philosophy of Italian cuisine, eating locally, simply, letting the ingredients speak for themselves. Unfortunately, I was diagnosed with Diabetes 2 months back. As a result of that diagnosis, I have had to drastically cut all grain based carbohydrates from my diet. That means breads, pastas, and risottos are very limited. The good news is that the little amount that I am allowed to have, I make it so it is off the hook. My question for you is, given the restriction, what would you prepare someone who was not allowed to have pasta/risotto/bread or any other sugary item and still have the Italian philosophy? Finally, if you ever are in Montreal, look up Opus hotel, and I will see my brigade treat you like the culinary god you are!