...Italian food in NYC and the area? I really don't like to generalize, but I find this to be true. Most pizzerias I go to in Manhattan are mediocre if that. It seems like they buy as much dough as they can and than cook it as quick as possible to sell it for a reasonable price so they can compensate for their high rent. This is usually done by Indians, Arabs and white Americans.
When I go to Staten Island or Brooklyn, all the best cooks are Russians, Mexicans and Albanians. Is it because they take more pride in their cooking? Or is Italian cuisine popular enough in Mexico and southeastern Europe that they knew how to cook it before coming to the United States?
Whether it sounds politically correct or not, when you go into a pizzeria and see a white or black guy making your slice in the New York area, mediocrity is what you'll be happy to settle for most of the time. Being of Italian background is absolutely meaningless in that respect too because Americans of what ever background in tiny businesses seem to not give as much effort as foreigners. Most good American cooks of Italian food I've come across went to culinary skill and are making something well above the price of pizza.
When I go to Staten Island or Brooklyn, all the best cooks are Russians, Mexicans and Albanians. Is it because they take more pride in their cooking? Or is Italian cuisine popular enough in Mexico and southeastern Europe that they knew how to cook it before coming to the United States?
Whether it sounds politically correct or not, when you go into a pizzeria and see a white or black guy making your slice in the New York area, mediocrity is what you'll be happy to settle for most of the time. Being of Italian background is absolutely meaningless in that respect too because Americans of what ever background in tiny businesses seem to not give as much effort as foreigners. Most good American cooks of Italian food I've come across went to culinary skill and are making something well above the price of pizza.