Back in the eighties, when Nouveau Cuisine hit the fair shores of Australia, it very quickly became known as Cuisine Stingy. Caterers endorsed it with great gusto. We went to a few weddings where the entrees were served on enormous plates, and decorated to kind of fill the plates. The actual food content was minimal. Same for all courses when I think about it.

I worry about picturesque food. How many hands have been on the food before it reaches my table?

Also, how can this kind of restaurant survive in a place like Italy that is renowned for its generous proportions and delightful flavors?