A popularity rooted in history and immigration

As a French person I never eat French food outside of France. French food is associated with high-end restaurants around the world and popular items on the menus: snails, steak and frites are dishes we either never eat or have never tried. Italian food, for Italians, is similar. Spaghetti and meatballs, which is considered the classic Italian food and can be found in Alaska or Bamako, is not eaten together by Italians. Pizza is next on the list — no offense to Chicago residents but deep crust pizza is where we have to draw the line. If you’ve been lucky enough to travel to Italy or have lived in the country, chances are you will think twice before ordering a $27 cacio e pepe in New York or eating Pizza Hut. It’s just not the same thing. One could argue this is just gastronomy in general, after all this also applies to sushi or jerk chicken.

Still, according to a study by an economist at the University of Minnesota, the most exported cuisine globally is Italian cuisine. China and Japan are in second place. Depending on the restaurant, products might be imported or not therefore potentially contributing to the Italian economy directly. What may come as a surprise to some people is that Italy is not even in the top five countries with the most Michelin-starred restaurants. When you think of the world’s famous chef, you think of French names like Alain Ducasse or British ones like Jamie Oliver. Because the quality of Italian food is not pertinent to restaurant trends, marketing, and fame.

Anywhere in the country, chances are you will eat well. Due to the various waves of Italian immigration around the world, a small percentage of dishes (pizza, lasagna, pasta and some pastries) became known to almost everyone on the planet. They then mutated and adapted to subcultures such as Italian-American palates. The reason behind those is that the recipes are easy to be passed down generation after generation. Pizza is over 200 years old. It might be done differently from region to region in Italy, and on the international scene, but it is a global symbol.

When I was living in Bamako, Mali

When I was living in Bamako, Mali, I would go out of my way to visit my friend’s pizza restaurant. At this time it was the only one in the capital. It is also proven scientifically that carbs help our brains release serotonin, in other words participate in our happiness. You might not eat the most authentic pizza all the time, but chances are, you will still be pretty satisfied afterwards. This paired with simple flavors and produce that is some of the best on the planet, we have a winning combination.

Italian cuisine is one of the best in the world because it is self-sustainable on so many levels: through time, it keeps on being good. It’s very difficult to mess up a pasta dish. Italian cuisine can be both elaborate and simple. When you dig deeper and you focus on the regional gastronomy, a whole new world opens up. It is also the best in the world because of this — there is really an infinite amount of possibilities. Mozzarella from Lazio or Campania are worlds apart (pinospizzeria).