by Hanna Raskin
The relative scarcity of spaghetti and meatballs in Charleston could bode well for the future of Italian food here, observers say.
According to Nicolo de Rienzo, an Italian food writer now researching a story about eating in the U.S. South, many Southern cities appear less bound by the red-sauce traditions that reign in cities with significant Italian-American populations. That means chefs are freer to experiment with traditional Italian cooking, minus the tomato gravy and cheese.
Source: http://www.postandcourier.com/
