Because Italian pizza isn't even in the running. We made that shit better on all fronts, period.

I've only met one American who didn't like Italian food in Italy. Just one. The problem with Americans going to Italy is probably learning what restaurants to go to. When I first started traveling I didn't have easy access to the Internet (I just didn't want to pay, Internet cafes are everywhere) so I followed a couple of rules when picking a restaurant:

  1. Does it have an American flag (or any non-Italian flag, but especially an American flag)? Skip

  2. Does the menu outside have pictures of the food? Skip

  3. Is there a waiter outside trying to get you to come in? Skip.

  4. Is it open around 3pm and it's not a cafe? Skip, go to a cafe and get a snack.

As far as the pizza is concerned, they are generally smaller than an American large pizza, with a thinner crust and way less basic toppings (cheese and sauce). They are usually cooked very fast and at high heat. The center of the pizza might be more "runny" which people complain about it being not-cooked. You will see this more Naples. The cheese is going to be the most noticeable. You can get good mozzarella in the States, but in Italy it's probably harder to find bad then it is to find good in America.

The ingredients are also much fresher and taste amazingly like they are supposed to. And they are usually not drowning in toppings. Although I ordered one with arugula that looked more like a salad than a pizza. It might be oily but not greasy if that makes any sense. The crust will not be all buttery like some fast food american pizzas. If you're used to more non-chain pizzas in the states it will be thinner and lighter and won't have a huge crust to hold onto. You're not going to find a double meat lovers in Italy. I don't know if any of that helped.

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