I am confused to see multiple people make the ’95% pasta/pizza’ claim about Italian, Secondi is very much a thing, as are appetizers, even in NYC where pizza is everywhere I’d say maybe 65% when dining out.
When dining in, I suppose yes, because we wouldn’t think of the other dishes as Italian then—I don’t make an ‘Italian steak’ it’s just a steak, etc.
95% was most likely an overexaggeration but that was to underline the main idea that overall if all of your recipes need several ingredients that will be used in none of the other recipes, it’s much harder to make a restaurant work.
When dining in, I suppose yes, because we wouldn’t think of the other dishes as Italian then—I don’t make an ‘Italian steak’ it’s just a steak, etc.
Indeed, I may be biased but many “italian things” do feel like normal things were “italian” has been added to it because they have a great cooking culture. Especially among the appetizers, where the spanish do the same, incorporating every small dish under the tapas umbrella
I am confused to see multiple people make the ’95% pasta/pizza’ claim about Italian, Secondi is very much a thing, as are appetizers, even in NYC where pizza is everywhere I’d say maybe 65% when dining out.
When dining in, I suppose yes, because we wouldn’t think of the other dishes as Italian then—I don’t make an ‘Italian steak’ it’s just a steak, etc.
95% was most likely an overexaggeration but that was to underline the main idea that overall if all of your recipes need several ingredients that will be used in none of the other recipes, it’s much harder to make a restaurant work.
Indeed, I may be biased but many “italian things” do feel like normal things were “italian” has been added to it because they have a great cooking culture. Especially among the appetizers, where the spanish do the same, incorporating every small dish under the tapas umbrella