Caruso Sauce in 1939
By Ian MacAllen
Tuesday, July 19th, 2022 | 3,737 views
Chicken liver isn’t the most popular of meats these days, but for most of the 20th century it was the key component of a popular spaghetti dish.
Chicken liver isn’t the most popular of meats these days, but for most of the 20th century it was the key component of a popular spaghetti dish.
Aragosta is the Italian term for lobster. Lobster fra Diavolo is an American invention. So what the heck is Aragosta Fra Diavolo?
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.
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.
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.
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.
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.
The original tomato sauce was served on fish.
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