Fettuccine Alfredo is a rich, creamy tasting pasta dish. The simple recipe of butter and cheese is a richer, more indulgent version of a basic pasta dish.
Pellegrino Artusi’s La scienza in cucina e l’arte di mangiar bene includes a version of chicken diavolo that might be related to the more famous American dish, Lobster fra diavolo.
Italian-style meatballs served with tomato sauce were one of the few “ethnic” dishes included in the War Department cooking technical manuals in World War II.
Il Cucchiaio D’Argento was a massive volume of Italian recipes published in post-war Italy, and quickly became the kind of classic given to young couples as a wedding present.
Ada Boni’s The Talisman Italian Cook Book is a classic of pre-war Italian cooking. When Metilda la Rosa published a post-war translation in English, it included a few additional recipes.
The Salsa del Papa, known as the Pope’s sauce but unrelated to the Vatican, is a loose marinara similar to Puttanesca sauce published by Pellegrino Artusi, the famous literary critic.
Available now, Red Sauce: How Italian Food Became American is now available. Order online or at at your local bookstore.
An early version of Puttanesca Sauce, this salty marinara style sauce was introduced by Antonia Isola’s Simple Italian Cookery, one of the first Italian cooking books printed in English.
Neapolitan pizzas have always been small. These pizzas are typically about 10 to 12 inches in diameter. Traditionally these pies are served whole, although in modern restaurants, some Neapolitan-style pies are cut into 5 or 6-inch slices, intended to allow customers to share.
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Ian MacAllen
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