[Redway]

I prefer Italian for the food itself but both cuisines have useful parallels with others across the world and the French will teach you how to really incorporate goose and duck liver (I ain’t just talking foie-gras) in elevated ways, which is transferable with the cuisine I have the most direct dealing with (amongst others), so it’s both for me. Italian for the food itself, French for the techniques. The only problem I have with Italian cuisine is how pizza-and-pasta-dominated it basically is.