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.
Puttanesca sauce has often been suggested as a pasta prepared by prostitutes, although there is little truth to this particular legend.
The website YouGov released polling information from Italy and 16 other countries asking locals how acceptable or unacceptable various practices are surrounding Italian food consumption. Perhaps not surprisingly, the poll revealed many differences between Italian food traditions and those that are Italian-American.
Mama Leone’s was one of the earliest red sauce restaurants operating from a family living before moving into a 1,200 seat palace in Times Square.
Post-war America was suddenly enthralled with Italian food and Maria Lo Pinto capitalized on this with The Art of Italian Cooking, a collection of recipes that helped introduce Italian and red sauce cuisine into homes across the country.
George Rector, a food writer and former restaurant owner helped popularize fettuccine Alfredo. He remained relatively true to the original recipe.
Maria Gentile published an English-language cookbook Italian Cookbook in 1919 with many recipes strikingly similar to Pellegrino Artusi’s collection.
Antonia Isola published an early English-language Italian cook book in the United States, Simple Italian Cooking, providing a documented source of Italian-influenced red sauce in America. Ingredients Ham fat Onion Celery Parsley 2 tablespoons tomato paste or 7 or 8 tomatoes from a can Hot water Parmigiano-Reggiano Instructions Cook onion, celery and parsley in fat. […]
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.
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