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Italian-American cuisine (Italian: cucina italoamericana) is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans .
The Calabria region, right down in the toe of Italy’s boot, is where Italian cuisine gets intense. Along with the usual wide range of classic dishes, locals relish spicy foods such as pig blood ...
[11] [12] Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. [13] Italian cuisine has left a significant influence on several other cuisines around the world, particularly in East African states such as Somalia and in the United States in the form of Italian-American cuisine. [14] [15]
Originally inspired by similar dishes from southern Italy, the modern version of spaghetti and meatballs was developed by Italian immigrants in New York City. It grew in popularity during the first half of the 20th century and is today considered a classic in Italian-American cuisine both in New York City and the rest of the U.S. [2]
Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Greek American, Italian American, Jewish American, and Mexican ...
Initially located in a 20-chair living room, Mamma Leone's grew to 11 dining rooms with more than 1,000 seats and helped define the default Italian American eatery's raucous, belly-stuffing, red ...
This page was last edited on 13 October 2021, at 01:34 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Some American food writers recommend that home cooks follow Di Lelio's three ingredient formula. Writing in Bon Appétit, the Italian-American chef Carla Lalli Music notes that "American cooks added heavy cream or half-and-half to thicken and enrich the sauce. To each their own, but no authentic fettuccine Alfredo recipe should include cream ...
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related to: italian american cuisine history