I have a medical doctor friend of Italian extraction who went back to Rome to med school. He told of dining at Alfredo’s, where the Alfredo pasta sauce originated. He says that the herbs and spices in Italian cooking are important of course. But what makes the pasta so wonderful is the heirloom flour, made from heirloom grains, that make it so swooningly delicious. It’s very rare to find that over here.
I was only in Italy for like 48 hrs and was not impressed by the food in Rome, but the girls were stunning.
France was the other way around.