Pastas Spaghetti • Macaroni • Tagliatelle • Orecchiette • Trenette • Agnolotti • Ravioli • Tortellini • Gnocchi • Fusilli • Lasagna • Carbonara • Pesto • Ragù • Puttanesca
Tiramisu • Panettone • Cassata • Zuppa Inglese • Cannoli • Gelato • Granita • Pandoro • Easter cake • Panna cotta
Veneto • Tuscany • Piedmont • Calabria • Lombardy • Friuli-Venezian Giulia
Beer • Espresso • Cappuccino • Caffelatte • Caffè macchiato • Caffè corretto
Italian-American • San Marino • Italian-style coffeehouse • Italian-style eating house • Chefs and cooks • Meal structure
Italian American cuisine is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns of Italians to the United States. As immigrants from different regions of Italy settled in different regions of the United States and became "Italian-Americans," they brought with them diverse traditions of foods and recipes that were particularly identified with their regional origins in Italy and yet infused with the characteristics of their new home locale in America. Many of these foods and recipes developed into new favorites for town peoples and then later for Americans nationwide; as, for example, the muffuletta sandwich from New Orleans or the "toasted ravioli" (actually breaded and deep-fried) from St. Louis, Missouri. A measure of the widespread popularity of Italian-American cuisine in the United States is in the Twin Cities Metropolitan Area of Minnesota, demographically dominated by Scandinavian and German Americans, the City Pages newspaper identified Italian-American food as the most widespread culinary style in the region, with examples ranging from the ubiquitous spaghetti dinner to fashionable restaurants.
Prominent American chefs and cooks working in the Italian-American style include: Giada De Laurentiis, Emeril Lagasse, Sal Scognamillo, Michael Chiarello, Frank Pellegrino, Laurie Thomas, Rocco DiSpirito, Tom Colicchio, Lidia Bastianich and others. Italian-American food is based heavily (though not exclusively) on the traditional food of southern Italian immigrants, most of whom arrived in the United States from the late 19th and early 20th century. During this great wave of immigration into the United States, many of the peoples came particularly from the areas of Naples and Sicily and moved to large American cities, such as New York City, Chicago, St. Louis, Boston and San Francisco. For many Italian-Americans, who identify their food with their locale and the home areas of their ancestors, the food is based on staples such as dry pasta, tomato sauce, and olive oil; whereas, for others, such as those from Northern Italian families in other parts of the United States, may enjoy Northern Italian staples such as risotto, fresh pasta and polenta. For many Italian Americans, particularly in traditional cattle ranching or "cowboy" states like California, Texas, Florida and Hawaii, Italian-American food tends to use a great deal more meat. Reasons for this are not universally agreed upon[by whom?]; some[who?] place it simply on the greater availability and higher quality of American meat (particularly beef), while others[who?] believe it to be a product of nutritional theories promulgated by early 20th-century social workers to ease integration of Italian immigrants into American society. Beef consumption has also been symbolic of many Italian-Americans' new found prosperity in these particular states (or regions) and within America at large; that is, as opposed life in pre-World War II Italy and Europe), where little beef was afforded or consumed; however, high-quality beef and its production is often seen as symbolically American.
Tiramisu • Panettone • Cassata • Zuppa Inglese • Cannoli • Gelato • Granita • Pandoro • Easter cake • Panna cotta
Veneto • Tuscany • Piedmont • Calabria • Lombardy • Friuli-Venezian Giulia
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Italian American cuisine is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns of Italians to the United States. As immigrants from different regions of Italy settled in different regions of the United States and became "Italian-Americans," they brought with them diverse traditions of foods and recipes that were particularly identified with their regional origins in Italy and yet infused with the characteristics of their new home locale in America. Many of these foods and recipes developed into new favorites for town peoples and then later for Americans nationwide; as, for example, the muffuletta sandwich from New Orleans or the "toasted ravioli" (actually breaded and deep-fried) from St. Louis, Missouri. A measure of the widespread popularity of Italian-American cuisine in the United States is in the Twin Cities Metropolitan Area of Minnesota, demographically dominated by Scandinavian and German Americans, the City Pages newspaper identified Italian-American food as the most widespread culinary style in the region, with examples ranging from the ubiquitous spaghetti dinner to fashionable restaurants.
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