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Italian-American Food Is Better Than Food in Italy
I said what I said. Fight me.
After reading that headline, you’re probably coming in hot. Swinging even.
Before we dig deeper into this, let me ask you one question. Which is better, garlic bread or bruschetta? Because if you answered garlic bread (the only logical answer), then I hate to break it to you, but that’s an . For me, I’d much rather have a slice of buttery garlic bread than bruschetta (heck, I’d opt for Little Caesar’s Crazy Bread over about 95% of bruschetta).
This, in general, is a touchy topic, defended to the death by tourists of Italy who want to lord over anyone who hasn’t visited the country, and grandkids terrified that if they said otherwise, the ghost of their spoon-wielding Italian grandmothers would haunt them from beyond the grave.
Before we dive in, let me extend an olive branch. I’m not saying all Italian-American food is superior to that still made in Italy. I’m saying top-tier Italian-American, because yes, your average restaurant in Italy will be better than the average American Italian restaurant. But things begin to separate the higher up the ladder you climb.
