I spent $12 at EATALY a short while ago. Three types of fresh pasta, three dinners, two people, do the math, that’s $2 p.p. per dinner. OK, fine, add in the tomato sauce with butter and onion; the dried porcini and tomato sauce; and, the 1/2 pound of ground veal, and you get another $8.
Let’s face it: The history of poverty in Italy led to great resourcefulness in cooking.
I just read “Al Dente,” which is a fascinating history of food in Italy from long ago until today. Briefly: Many sources of gastronomy from as far north as Germany and as far south as Africa. The 20th century military created a national cuisine. Vegetables and fruits figure prominently. Basta.