Right. The real point is in the "expected quality" as perceived by Southern Italians.
For example, electric oven is not considered bad in Milan or Turin with wood oven perceived as an "extra".
In Southern Italy, instead, "electric oven" is simply considered inappropriate for a (real) pizzeria.
And I'm not talking about the fight for the use of cheese, mozzarella and fiordilatte or the baking powder.