People have certain ideas on what Italian American cuisine is. Generally people think of large plates of spaghetti and meatballs, often influenced by gangster films. However as with a lot of food around the world there is more to this particular type of cuisine than stereotypical images would suggest.
The first thing to be aware of is that this kind of food is not the same as Italian food. Despite the fact that a lot of people serving Italian American cuisine come from Italian families the recipes have since developed and are distinct from the kind of food you can expect in Europe. This is not necessarily a bad thing it is just that other influences result in a different style.
However these recipes tend to reflect the family in America as opposed to Italy. The reason for this is cultural. In Europe it is said that before families immigrated to the United States there was a shortage of meat. This meant that you tended to get smaller plates of food but with more variety as opposed to the American and English starter, main course and dessert menu.
One explanation for this cultural difference is in the nature of the ingredients available. Italian cookery tends to focus on the freshness of ingredients. In Europe during the early part of the twentieth century meat was more scarce and expensive. Therefore it tended to be used more sparingly in recipes.
Another difference is that Italians tend to have small plates of pasta as one small course. This tends to come just before a main serving of meat. In the United States you are more likely to get larger servings of spaghetti and meatballs. One reason for this is said to be that in Europe at that time meat was relatively scarce whereas in the United States cheaper meat was easier to come by and therefore could be served in larger amounts.
It is also worth remembering that like any type of cuisine over time it can develop. Just as the food from Italy changed as people came over to America so too have the tastes and styles of the people who have grown up in the country. A lot of chefs have taken this culture and learned from others to create fusion or fine dining variations on this type of food.
For example you can go into a restaurant and order an antipasti of wild mushroom crostini followed by semolina gnocchi in an oxtail ragu as the primi. A secondi may then consist of lamb cacciatore with brussel sprouts and pancetta on the side, followed by a sumptuous dessert or cheese course. As you can see this is different from the starter, main course and dessert style of menu.
The point is that Italian American cuisine is always developing. While it is possible to get spaghetti and meatballs the way Mama used to make it there are a range of other options as well. It is worth looking online to find restaurants in your local area that serve authentic dishes or new twists on the classics as well as feedback from other diners in order to find the best ones!
The first thing to be aware of is that this kind of food is not the same as Italian food. Despite the fact that a lot of people serving Italian American cuisine come from Italian families the recipes have since developed and are distinct from the kind of food you can expect in Europe. This is not necessarily a bad thing it is just that other influences result in a different style.
However these recipes tend to reflect the family in America as opposed to Italy. The reason for this is cultural. In Europe it is said that before families immigrated to the United States there was a shortage of meat. This meant that you tended to get smaller plates of food but with more variety as opposed to the American and English starter, main course and dessert menu.
One explanation for this cultural difference is in the nature of the ingredients available. Italian cookery tends to focus on the freshness of ingredients. In Europe during the early part of the twentieth century meat was more scarce and expensive. Therefore it tended to be used more sparingly in recipes.
Another difference is that Italians tend to have small plates of pasta as one small course. This tends to come just before a main serving of meat. In the United States you are more likely to get larger servings of spaghetti and meatballs. One reason for this is said to be that in Europe at that time meat was relatively scarce whereas in the United States cheaper meat was easier to come by and therefore could be served in larger amounts.
It is also worth remembering that like any type of cuisine over time it can develop. Just as the food from Italy changed as people came over to America so too have the tastes and styles of the people who have grown up in the country. A lot of chefs have taken this culture and learned from others to create fusion or fine dining variations on this type of food.
For example you can go into a restaurant and order an antipasti of wild mushroom crostini followed by semolina gnocchi in an oxtail ragu as the primi. A secondi may then consist of lamb cacciatore with brussel sprouts and pancetta on the side, followed by a sumptuous dessert or cheese course. As you can see this is different from the starter, main course and dessert style of menu.
The point is that Italian American cuisine is always developing. While it is possible to get spaghetti and meatballs the way Mama used to make it there are a range of other options as well. It is worth looking online to find restaurants in your local area that serve authentic dishes or new twists on the classics as well as feedback from other diners in order to find the best ones!
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