Real-deal Italian food is simply prepared, using only the freshest ingredients, like these chef-endorsed dishes.
Meanwhile, chef Ray Dodoc ofin New York City suggests using traditional pasta preparations as a jumping-off point for exploring and expanding palates. Dodoc notes that when eating at a tried-and-true Italian restaurant, ordering the specialty of the house is the way to go."What I would not suggest to order would be, something you always go for," he says. Instead, he recommends a dish like amatriciana pasta, made with bucatini, tomatoes, and onions, or scratch-made cacio e pepe.
No matter the style of pizza, authenticity is all about honoring regional roots."Chefs appreciate a pizza restaurant that is authentic and true to its roots," says Firoz Thanawalla, owner of several Marco's Pizza franchises and founder of ,"Whether it's a Neapolitan-style pizzeria or a New York-style pizza joint, chefs want to see a restaurant that honors the traditions of pizza-making and brings a true sense of authenticity to the table through pizzas."
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