To that end, his three plots include one section filled with tomatoes, basil, oregano, wheat, onions, eggplants, sweet peppers, and hot chiles. That, you might have already guessed, Batali christened the Otto Pizza Garden.
To donate or for more information check out the Mario Batali Foundation. In conjunction with the launch of Molto Batali, the chef will match the first $100,000 in paid donations made to the foundation after November 1, 2011.
James Beard Award—winning writer Rachel Wharton is deputy editor of Edible Manhattan and Edible Brooklyn, and has a master’s degree in food studies from New York University, where she focused on sustainable agriculture and food culture.