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Cope harder pasta eaters/s
(lemmy.ml)
Italians have great raw ingredients, if only somebody would teach them how to use them.
From an European perspective, it has always been a point of divergence with my American friends and colleagues. They always want the fattier, more sugar-full version arguing there's more taste and it's "real food", but in our point of view it taste like junk and don't compete a second with a home-made traditional one (and are pricier !).
That’s my point about Italy having better ingredients. The assembling of the ingredients is the issue. This is why authentic Italian-American pizza is the best. The bougie places shell out for imported ingredients and cook them in the American style.
When I was in Venice I only tried a Diavolo at a local restaurant. It certainly could be my American expectations but nothing amazed me about it; definitely feel like a bit more could be done to mesh the ingredients. Or, maybe my American brain just craved sweeter, cheesier stuff.
Then again, I went to Germany and the bread there was fantastic compared to America, so unless they boarded the sugar train it feels like there must be something that can be done right with good ingredients.
Venice is a hard place. Pretty much every restaurant is a tourist trap. For good food it is better to have different appetizer sized things in bars and trattorias. Didn't find a single sit down classical restaurant with good food for reasonable price.