apas-95:

the thing about italian food is that it kinda sucks when made in italy. the average italian cook is suffering under 300 different traditional family bylaws that prevent them from like, adding garlic to their sauce, or washing their vegetables or whatever. and if they were to move five kilometers away to the next town over then they’d be executed in the street for cooking it that way. when italians are released from the context of italy it’s like they’re taking off training weights. an italian cook with no limiters becomes a culinary apex predator. it’s for this reason that italian food has, outside of italy, become one of the big three cuisines, while remaining, in italy, frustratingly under-potential. it has to be this way.

I blame the vampires for nerfing them.