Italian cuisine is, as we know, the most exported in the world. But what specific Italian cuisine do foreigners, especially Americans, like? It took Philip Guardione, an Italian chef currently leading five restaurants under the "Piccola Cucina" brand, some time to understand.

"In order to succeed abroad, the most important thing is the ingredient, which should take the lead. In New York, the clientele is international; people want to eat something they can easily distinguish. In my opinion, this is perhaps the most challenging place of all, because you can eat well everywhere, and the quality is very high. In our case, Americans want to relive the experience of the region we come from, like a journey to Sicily."