Literary critic Pellegrino Artusi compiled the first collection of recipes from a united Italian nation, La scienza in cucina e l’arte di mangier bene (Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library).
Ippolito Cavalcanti published this recipe in 1837 in his two-book collection Cucina Teorico-Practica. It represents the first documented recipe of spaghetti and tomato sauce.
This variation of penne with vodka sauce substitutes sour cream for the heavy cream in the original. The sour cream adds a tangy flavor to the sauce, another layer of complexity.
Gentile’s The Italian Cook Book of 1919 was an early Italian cuisine recipe collection available in English.
Ada Boni collected regional recipes from around Italy in an early 20th century recipe collection that continues to be updated today, and remains a popular gift for weddings.
Meatballs and spaghetti are an American invention, and one of the earliest documented versions of spaghetti and meatballs might have been an accident.
The early English language recipe collection, The Italian Cookbook, by Maria Gentile, includes a recipe for a baked eggplant dish closely resembling eggplant parmigiana.
Lobster Fra Diavolo is a true American invention. That didn’t stop James Beard from trying to assign as having French origins.
Available in English for the first time today, A Short History of Spaghetti with Tomato Sauce tells the story of tomato sauce and spaghetti. Montanari is looking at the history of tomato sauce from the perspective of Italians in their native Italy.
The original Fettuccine Alfredo was a simple recipe made from butter and cheese. By the 1960s, the Pennsylvania Dutch Noodle company had reinvented the dish for American cooks.
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