RE: Pizza in Italy--yuck!
I think I have mentioned this before, but I'll admit, I am another Italian American who finds Carrabba's actually pretty decent...I always think the simpler dishes are easier to mess up, so I was extremely please at a simple dish of tagliarini in a basic tomato sauce...it was perfectly cooked, the balance of flavors was very good, and I have to say, it was done much better than in a number of independently owned Italian American mom-and-pop places I have been to.
I have tasted a few other dishes at Carrabba's, and really found the quality to be quite good.
As for Olive Garden, oh well....I find iceberg lettuce salads boring to begin with, and their vinaigrette just tastes too acidic and "chemical" for my tastes. I haven't had much luck with their pastas, either...they usually tend to be overcooked, and the sauces very gloppy. As for the doughy and undercooked "breadsticks," well, not my cup of tea, either.
I did have a steak dish that was cooked well there, once.
Guess this thread has gotten a bit off topic, huh?
Anyhow, back to pizza in Italy...as I said much earlier in the thread, I have always found it delicious, made with fresh ingredients, and never oversauced, overcheesed, or drowning in subpar vegetables and meats, like I have eaten at times in the US (even in non-chain places in supposedly pizza-savvy cities).