EDITOR'S NOTE: This is the final chapter in a three-part series examining how American restaurants interpret Italian cuisine. The first two installments discussed southern Italian food and the cuisines of northern and central Italy. Italian food’s focus on local, seasonal produce makes it nearly impossible for American restaurants to serve authentic dishes from the country year-round. A freshly picked artichoke from Umbria, for example, is going to taste different from one from ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?