With seasonal Italian ingredients hard to have all year long, U.S. restaurants save authenticity for special occasions
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 ...
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