Hi folks. I'm a freelance writer based in Arizona. I'm researching Creole-Italian cooking for a possible article. I've gotten opinions on this fusion style from some New Orleans chefs, but I'd like to hear from some diners.
What makes Creole-Italian cooking distinctive? Is it a real fusion style or just a way to rope in tourists? How popular is it with locals? What are the best Creole-Italian restaurants? Any favorite dishes?
I'll be going to New Orleans in a month and I'm really looking forward to sampling all its famous cooking. Any advice would be greatly appreciated!
Updated 1 year ago | 11
Updated 1 year ago | 1
Updated 2 years ago | 2
Updated 2 months ago | 12
Updated 2 months ago | 4