Agreed, many plants are not strictly defined as GMO. Sorry, I should have been more specific in saying that they have been bred more conventionally for characteristics that do not include ideal flavor or texture from an eating standpoint. And as such, does it not affect how the finished meal will taste?

I know I cannot take said wooden peach that can be found in the average grocery store right now and turn it into as fragrant and juicy pie as if I were to get the ripe fruit from an "heirloom" type tree. That same effect trickles down to many aspects of cooking in the US. Sugar, salt, and oil are used to compensate for lack of other flavors. Much of it ends up tasting similar.

As others have said, it's been my experience that the rest stop food in Italy frequently outstrips mid-level Italian restaurants in the US.