Red Sauce How Italian Food Became American




Amatriciana Sauce – Italy, 1950

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Tuesday, April 19th, 2022 | 42 views

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.

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Large Meatball Home Style

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Tuesday, April 12th, 2022 | 57 views

American Meatballs

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.

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Salsa del Papa

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Tuesday, April 5th, 2022 | 38 views

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.

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Red Sauce: How Italian Food Became American Is Available Today

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Monday, April 4th, 2022 | 39 views

Red Sauce: How Italian Food Became American

Available now, Red Sauce: How Italian Food Became American is now available. Order online or at at your local bookstore.

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The Original Fettuccine Alfredo

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Tuesday, March 29th, 2022 | 37 views

Fettuccine Alfredo is actually just cheese and butter -- not a drop of cream -- invented in 1908

Alfredo di Lelio created Fettuccine Alfredo in 1908 based on a simple, historic recipe.

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Vermicelli with Olive-oil, Olives, Capers, and Anchovies – 1912

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Tuesday, March 22nd, 2022 | 31 views

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.

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The Largest Pizza In America

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Thursday, March 17th, 2022 | 84 views

a chart of pizza sizes from the New york city standard pizza slice to Koronet, to D.C. Jumbo slice, and the Super Size slice from Yonkers and also Toronto

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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Amatriciana from the Academia of the Italian Kitchen

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Tuesday, March 15th, 2022 | 36 views

The Academia of the Italian Kitchen was established in 1953 as a gatekeeper for historic Italian recipes.

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Rigatoni with Vodka Sauce – Dante’s of Bologna

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Tuesday, March 1st, 2022 | 54 views

Dante’s of Bologna, a night club in the Italian city, served pasta with vodka sauce to late night partiers. Vodka was not common in Italy until the 1970s.

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Pizzaiola Sauce, 1950

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Tuesday, February 22nd, 2022 | 34 views

Ada Boni collected Italian domestic kitchen recipes, first publishing them in a cooking magazine, and then in a now famous cookbook, Il talismano della felicita — The Talisman of Happiness. The book collected regional recipes into one singular volume, a book that continues to be given away to brides on their wedding day, and that has increased in volume and spawned sequels and secondary collections.

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