LogFAQs > #963786940

SiO4 posted...

How were you exposed to it?

I am in The North East of US, so there are plenty of good Italian places around.
Plus, I was raised Italian.

My uncle (or ex-uncle, I guess, since him and my aunt have since divorced) owned the first (and maybe still only? not sure) pizza shop in New Zealand to be approved by some association in Naples that approves pizza as genuine Naples style. He's since expanded into other Italian food as well, not sure how authentic that is although FWIW I know he's always personally been really passionate about it being authentic, and while he himself is British (with some Italian heritage, though), all other cook staff he employs are Italian - or I should say, this was the case last time I paid very close attention to it. Sadly he also became a bit of a conspiracist nutter ever since covid so I've kinda cut contact, and stopped visiting / reccomending his store.

As for the non-genuine kind, places serving that are generally a dime a dozen here. Or at least a dime each.