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.
Convenience stores like 7/11, Lawson, and FamilyMart sell a variety of pre-made foods and bento boxes. These are commonly eaten at breakfast, lunch, and dinner, and are especially popular for single people or as a meal during work hours. One common dish commonly available is a Japanese-style spaghetti.
A new cookbook on Italian food is available today, but it is much more than just a collection of recipes. Let’s Eat Italy!: Everything You Want to Know About Your Favorite Cuisine provides readers with helpful charts and images.
There are few fusion foods that cause more controversy than bagel pizzas. The question of who invented the bagel pizza is an east coast / west coast rivalry bigger than Notorious B.I.G. and Tupac.
The 1912 cookbook Simple Italian Cooking is one of the first English language cookbooks featuring Italian cuisine, and the collection translates many of the recipes of Artusi’s massive collection, Science in the Kitchen and the Art of Eating Well.
In the late 1970s, Burger King was losing the burger wars. McDonalds had come to dominate fast food on a national level. A number of factors contributed to Burger King lagging behind like poor management and the introduction of burger alternatives didn’t help the situation either.
Available today is a new Italian-American inspired cookbook from Angie Rito and Scott Tacinelli, who teamed up with Jamie Feldman, a cookbook writer and editor. Italian American: Red Sauce Classics and New Essentials: A Cookbook promises a modern take on classic red sauce recipes.
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