The biggest things Americans get wrong about Italian food, according to a chef

I interviewed Ali Lariya, co-founder of an Italian restaurant in New York, and heard opinions on American cuisine.

Spaghetti, even stop looking for a bathtub filled with platter of Italian pasta and meatballs - stop symbolizing Italian cuisine at home in pasta

Immigrants to many parts of Italy over the decades, popularization of chain restaurants, and quality preferences for American masses have shaped the way to serve Italian cuisine in the United States.

A new generation of American chefs return to the origin of food and are looking forward to the inspiration of modern Italy. The Sosta chef in New York The chef Ali LaRaia often goes to Italy to learn Italian rich meals and pasta culture and regain its flavor in a fast food restaurant specializing in homemade pasta, sauces and shared appetizers . East coast

Let's introduce the main differences between Italian cuisine and legal Italian cuisine in LaRaia before digging in big chicken.

"In Italy, Italian food is seasonal limited," LaRaia said. "In a restaurant that serves local cuisine, protein is displayed beside the road, if there is chicken, chicken will be displayed in the menu."

"Everything is very fresh, local and very simple," she said. "Even in an auto grill (even an Italian fast food restaurant often connected to gas stations), you will get a very fresh food, which is very seasonal - you can buy Buffalo cheese I can.

Although it is widely believed that this is not what Italians do. "I do not understand at all" LaRaia talks about butter garlic sauce that automatically produces Italian cuisine in countless American restaurants.

"It reminds me of a chain restaurant - this combination is overworked and completely unnecessary, which makes you drown the taste you want to emphasize."

Italian-Americans made progress in engineering, science and commerce, but one of Italy's greatest contributions to Americans is food. Italian cuisine is almost welcomed by Americans almost immediately. Many Italians succeeded in doing their business through the establishment of the restaurant and the production of frozen and canned foods like Ettore Boiardi, more famous Chef Boyardee. Indeed, foods like pizza are deeply rooted in culture and are regarded as Americans rather than Italians.

As an Italian food writer who moved to the United States 12 years ago, I am interested in how the Italian, French, American chefs and family chefs approach food and how their country's history and culture hopes for food I was surprised how I shaped it. I understand why children think Italian food is too easy, and why she can not connect with Italian way. Europe suffers from Malthus' trap - population growth, food shortage, and cycle of famine - but the French king has been ruined by carefully placed coffee shops and wonderful chefs. Chefs can freely practice their skills with unlimited quality ingredients and turn them into the most gorgeous dishes. People do not eat bread? Well, let them eat them ... Brioche! (Mary Antoinette)