A few months ago I came across a quote in the Wall Street Journal from a well-regarded chef and restaurateur Douglass Williams of MIDA in South Boston: "No other food appeals to as many people, as easily, as Italian. It doesn't matter where you're from, when you sit down to pizza or pasta, you get it."
There is a lot of truth to that, and the sentiment probably applies to diners in most of the world. Italian is popular. Italian-themed food, whether or not it is tethered closely to Italy, is seemingly more approachable – and maybe enjoyable – than other cuisines. Pizza has been part of nearly all this country’s dining habits for decades and pasta even longer. Plus, the inevitable splash of tomato sauce or the greasy fingers from the pizza helps ensure that many of the dining experiences are fun, appealing, or at least can’t be taken to seriously.
Probably the best ravioli dish I've ever had, in Parma.
There is a lot of truth to that, and the sentiment probably applies to diners in most of the world. Italian is popular. Italian-themed food, whether or not it is tethered closely to Italy, is seemingly more approachable – and maybe enjoyable – than other cuisines. Pizza has been part of nearly all this country’s dining habits for decades and pasta even longer. Plus, the inevitable splash of tomato sauce or the greasy fingers from the pizza helps ensure that many of the dining experiences are fun, appealing, or at least can’t be taken to seriously.
Probably the best ravioli dish I've ever had, in Parma.
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