The Guardian
A Chef's Guide To Italy
By Giorgio Locatelli
It is, perhaps, the Neapolitans we have to thank most of all for making the rest of the world aware of Italian food. When people think of my country's cooking, they think immediately of pizza or of spaghetti with tomato sauce - both native to Naples. However, the renown of those dishes has sometimes worked against Neapolitan cuisine in that they have tended to overshadow many other great dishes from the region.
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