that&#x27;s more a case of altering a recipe to better suit local tastes.<p>try selling what we eat as pizza in italy to americans. they just don&#x27;t understand how few flavors multiply together. sure there are some that appreciate it, but mostly wants overloaded pizzas with everything on it, and restaurants follows the market.<p>same with coffee. I can&#x27;t express how bad is the burnt stuff people outside italy calls authentic barista espresso. gone is all the flavor in favor of the stronger burnt tone of excessive roasting and badly maintained machines.<p>but people like those flavors, they are trained culturally to like more a flavor punch instead of complex delicate notes, and thus local shops follows.<p>as a counter example, chinese food in italy has most of its stronger notes tuned down compared to what you would be able to buy in china. same with indian. they tastes nothing like the original (full disclosure, my source for this is not personal experience but a good indian friend and a cousin of mine studying in china)