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Italian-American cuisine (Italian:cucina italoamericana) is a style ofItalian cuisine adapted throughout theUnited States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, calledItalian Americans.

As immigrants from the differentregions of Italy settled throughout the variousregions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide.

Italian-American food is based primarily on the culinary traditions ofsouthern Italianimmigrants, although a significant number ofnorthern Italian immigrants also came to the United States and also influenced this style of cuisine to some extent.

Italian-Americans often identify foods with their regional heritage. Southern Italian staples include drypasta,tomato sauce, andolive oil, whereas northern Italian staples include foods such asrisotto,white sauce, andpolenta.^[1]

In the late 19th and early 20th century, the Italian poor suffered from severe food insecurity, from taxes, modernization (depriving them of feudal land access), and overpopulation. The non-landowning class survived on a mostly vegetarian diet consisting of hard bread and soups;^[2]: 22 meat, if any, was reserved for celebration.^[3] Partial knowledge of fine food trickled down from the rich from restaurants, despite the poor having little means to access them.^[2]: 41

Under this background, waves of Italians immigrated to the United States, mainly throughEllis Island. In the US, these immigrants found hard work, long hours, and cramped quarters; yet for the first time they were paid well enough to afford plenty of soft bread, flour, meat, cheese, eggs, and even olive oil, dry pasta, and cheese imported from Italy or the Italian diaspora in Argentina.^[2]: 49 Reacting to this newfound abundance, Italian-American cuisine shows two important characteristics: it heavily emphasizes the use of "rich ingredients" (meat, cheese, and eggs) compared to its Italian peasant counterpart, yet it retains a simple-to-prepare style characteristic ofcucina povera (Italian for 'cuisine of the poor').^[4]: 9 The stereotypical Italian-American "red sauce" cuisine is, accordingly, a fusion of these characteristics with a southern Italian (chieflyNeapolitan andSicilian cuisine) base.^[3] Immigrants from different regions of Italy also exchanged their regional recipes as they become neighbors.^[2]: 53

Northern Italians also left important marks on Italian-American cuisine. Two cheesemakers from Parma,Paolo Sartori and CountJulio Bolognaisi, took advantage of the milk supply inWisconsin and producedParmesan cheese.^[3]

There were very few Italian-American cookbooks published until the 1960s. Italian-Americans, like Italians in Italy, chiefly passed down recipes as an oral tradition.^[4]: 8 Girls tookhome economics classes that boasted the superiority of a homogenousAmerican cuisine, influencing the range of ingredients and techniques they use at home.^[4]: 18

Instead of learning about Italian food from the immigrant population, the general American population of this time explored Italian food using cookbooks written by Anglo-American chefs, containing those chefs' adaptations of Italian food.^{[4]: 18–19} These books were also used by Italian Americans who were convinced that these books formed "an integral part of their cultural heritage" and had no alternatives.^[4]: 19 Only with the "new ethnicities" movement of the 1960s did significant efforts to document Italian-American cooking and associatedfoodways appear.^[4]: 20

Over time, through an increased appreciation of Italian cuisine in the United States, as well as increased imports into the United States from Italy,^[5] there has been a push towards producing more authentic dishes, which use techniques and ingredients that are more native to Italy.^{[citation needed]}

On the other hand, e.g.carbonara, a dish unrecorded in Italy beforeWorld War II, may be due to an American influence in relationship to the alliedliberation of Rome in 1944.^[6][7][8]

Italian-American food andMediterranean cuisine has been highly influential in the American diet. It is one of the top three cuisines in the United States, according to theNational Restaurant Association:

Prof.Donna Gabaccia in "Italian Americana" Winter and Summer 1998 volumes, no. 1 & 2 states that "food and cooking are powerful expressions of our ties to the past and to our current identity"."Italian, Mexican and Chinese (Cantonese) cuisines have joined the mainstream. These three cuisines have become so ingrained in the American culture that they are no longer foreign to the American palate. According to theNational Restaurant Association study, more than nine out of 10 consumers are familiar with and have tried these foods, and about half report eating them frequently".^[9]

Rated high on the list of popular, or trending, items in the survey includeMediterraneanflatbread,ciabatta bread,espresso, and specialty coffee drinks.^[10]Pizza andpasta are also common dishes in the United States; however, they are presented in very different forms than in Italy.

Within popular discourse, Italian-American pasta sauces are at times portrayed as a simplified, unsophisticated version of those present in Italian cuisine, a distinction described byfood studies scholar Maryann Tebben in 2017 as a "recent phenomenon".^[11]

There is a strong association between Italian-American cuisine and the history ofwinemaking in the United States.

ManyItalian wines were first introduced to the United States in the late 18th century. Italian vintners were first brought to the state ofFlorida in 1766 byDr. Andrew Turnbull, a British Consul atSmyrna (nowİzmir).Filippo Mazzei, an Italian physician, and close friend of U.S. PresidentThomas Jefferson, also helped to cultivate vineyards, olives, and other Mediterranean fruit with the help of Italians.^[12]

In later years, Americanviticulture was more influenced by the Italiandiaspora of thetransatlantic migrations, which steadily brought more Italians to America from the 1870s through the 1920s. Most of these Italians entered the East Coast of the United States throughEllis Island, whereas many of those quickly passed through to the American West Coast, where California still had its famous "Gold rush".

In California, Italian-Americans were inspired by the expanse of rolling hills and fertile fields. Prior toProhibition starting in 1919, many wineries had made their start: Seghesio,Simi,Sebastiani Vineyards and Foppiano began in the late 19th century and remain in operation today. Others included Giuseppe Magliavacca's Napa winery, Secondo Guasti's Italian Vineyard Company and Andrea Sbarbaro'sItalian Swiss Colony.

From 1919 until therepeal of Prohibition in 1933, many Italian-Americans struggled to keep their vineyards going. Many remained through providing sacramental wine to theCatholic Church or grape juice to the general market. These few holdouts can be credited with salvaging America's viticulture heritage, in an industry that values the longevity and tradition of the vine and its produce.^[13]

Today, Italian-American wineries prove a powerful asset on the world market. Some of these companies include:Atlas Peak (also known asAntinori),Cosentino, Dalla Valle,^[14] Delicato,^[15] Ferrari-Carano,^[16]E & J Gallo Winery, Geyser Peak,Louis M. Martini,Mazzocco,Robert Mondavi,Monte Bello Ridge,Corrado Parducci, Pedroncelli Winery,^[17] Robert Pepi,^[18]Picchetti Brothers Winery, Rochioli,^[19] Rafanelli,^[20]Rubicon Estate Winery (also known asFrancis Ford Coppola Presents),Sebastiani Vineyards, Signorello,^[21]Sattui,Trinchero (most often under theSutter Home brand),Valley of the Moon, Viansa,^[22] and more.

Name	Image	Description
American chop suey		A distant relative ofragù alla bolognese made primarily with hamburger meat
Baked ziti		Ziti pasta, originally fromSicily, tube-shaped pasta similar to penne but much longer, mixed with a tomato sauce and covered in cheese, then baked in the oven
Fettuccine Alfredo		Dish made withfettuccine, butter, Parmesan cheese and other ingredients (usually calledfettuccine al burro in Italy)
Lasagna		Particularly usingricotta, calledlasagne alla napoletana in Italy. The ricotta distinguishes it from the better-known (outside the U.S.) north Italian style that usesbéchamel sauce, calledlasagne alla bolognese or just lasagne.
Penne alla vodka		The sauce of this pasta dish consists of tomato, onion, ham, cream and vodka.
Spaghetti and meatballs		A dish based on Neapolitan festival dishes involving much smaller meatballs as well as other ingredients,[23] iconic in the United States. The dish as served in the United States is unknown in Italy. Meatballs (Italian:polpette) are not served on top of pasta in Italy.
Pasta primavera		Pasta with a cream sauce and vegetables

Name	Image	Description
Eggplant parmesan orparmigiana di melanzane		Is a common Italian dish. It typically includes sliced eggplant,marinara sauce, and cheese, layered repeatedly. It is never served on or with spaghetti in Italy and there are no meat "parmigianas" though zucchini- and artichoke-based versions do exist.
Peas and eggs orpiselli, cacio e uova		Originally a meal eaten by poor Italian immigrants, has since become a favoritelenten meal. It consists of simply eggs and peas, fried in a pan with olive oil and some garlic, onion and pepper.

Name	Image	Description
Frittata		An open-faced omelette containing meat, cheese, potatoes, peas, asparagus, peppers,cucuzza (i.e.,pumpkin), onions, and other vegetables, alone or in combination. These can be eaten by themselves or on sandwiches.
Italian sausage		Pork sausage with annise and spices
Sausage and peppers		(Italian:salsiccia), Peppers and onions cooked together, sometimes with a very light red sauce
Porchetta, also known asporketta		Italian roast pork sandwich, or Italian pulled pork depending on the region of the U.S. Roast pork butt or shoulder; often a full suckling pig. Traditionally a holiday or celebration dish or found at festivals or fairs. However, it is commonly eaten in a sandwich form, usually withbroccoli rabe, inPhiladelphia's Italian-American communities and in recent times throughout the city. Brought to America mostly by immigrants fromAbruzzo, as well as those fromLazio (especially theAlban Hills),Marche, andTuscany.
Chicken (or veal) parmesan		Fried breaded chicken or veal cutlets covered in sauce and cheese, served with pasta. A very popular dish in casual dining restaurants, as well as a sandwich filling. The name of this dish is often abbreviated to "parm".
Chicken marsala		Chicken cutlets, mushrooms, and Marsala wine
Chicken Francese		Developed by Italian American restaurateurs after theSecond World War, when French food became popular after GIs returning from France had developed a taste for it[24]

Name	Image	Description
Alfredo sauce		Derived from the fettuccine Alfredo made popular by Roman restaurateur Alfredo di Lelio[25] starting in 1914. American Alfredo sauce consists largely of cream, butter, andParmigiano Reggiano cheese with nutmeg and black pepper seasonings, and is served over vegetables and some meats (particularly chicken and shellfish), as well as the signature pasta ribbons. The authentic Alfredo dish only consists offettuccine pasta, butter and Parmigiano Reggiano. The primary difference between authentic fettuccine Alfredo and Alfredo sauce is that while the pasta dish is prepared by adding ingredients to the cooked pasta, Alfredo sauce is prepared in bulk and poured over pasta or other ingredients (vegetables such asbroccoli and meats such as shrimp or grilled chicken are common additions). Although very popular in the United States, this sauce is virtually unheard of in Italy.[26]
Marinara sauce		A quick-cooking, sometimes spicy tomato sauce without meat served on pasta.Salsa al pomodoro is the usual Italian name.
Bolognese sauce		A meat-based sauce originating fromBologna, Italy
Sundaysauce		A meat-infusedtomato sauce commonly made on Sundays and special occasions; derived from the Italianragù napoletano. In some areas, includingBoston,New Jersey, andPhiladelphia, it is sometimes called "gravy".
Italian dressing		A vinaigrette dressing consisting of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, sugar or corn syrup, herbs and spices.

Name	Image	Description
LobsterFra Diavolo		A pasta dish made with lobster, sometimes other seafood, that contains crushed red pepper to make it spicy
Baccalà		Dried and salted cod fish, traditionally served duringLent or forChristmas Eve. Can be fried,baccalà salad, so on.
Alici oracciughe		Another integral dish served during Christmas Eve'sFeast of the Seven Fishes. This dish's full name isspaghetti con aglio, olio e acciughe (lit. 'spaghetti with garlic, oil, and anchovies';alici is another word for 'anchovy'). The anchovies and garlic are sliced very thin and dissolve in the oil. When served, the dish appears to be just pasta covered in hot oil (many variants exist in Italy: some don't have anchovies, some addcapers orchili pepper).

Name	Image	Description
Cioppino		A fish stew characteristic of West Coast Italian American cookery, particularlySan Francisco
Wedding soup		A soup with meatballs or sausage and pasta in a chicken broth
Pasta e fagioli		(or "pasta fazool" in Italian-American slang, from southern Italianfasule (lit. 'beans') instead of standard Italianfagioli) pasta with beans, oftencannellini beans, that has the consistency of a stew

Name	Image	Description
Calzone,Pizza puff, andstromboli		While the half-moon shaped Italian calzone is well known in the United States, the very similar tube-shaped stromboli as well as large, loaf-like calzones served in slices are also fairly common.
Italianbread		Perhaps a bit closer toFrench bread in composition and appearance, American "Italian bread" is a lean white bread, often braided and covered insesame seeds, with a thin but usually crisp crust and a soft crumb. American "Italian bread" does not particularly resemble many traditional Italian bread forms, but is very popular in both loaf form and roll form, where it is often closely associated with sandwich making. A regional variety of this isScali.
Pizza		The most common form of American pizza is based on (and called) theNeapolitan style, the earliest and essentially standard version of which is commonly calledNew York–style. Also popular in America is a version of theSicilian pizza, a larger square pizza in which the dough is risen an inch or more, and which is topped (contrary to native Sicilian tradition) in much the same way as the thin-crusted round Neapolitan form, including the use ofmozzarella. Even more Americanized forms such asGreek pizza,apizza (i.e.New Haven–style pizza) andChicago-style have become common.
Submarine sandwich		Originated in several different Italian American communities in the Northeastern United States from the late 19th to mid-20th centuries. Also calledItalian sandwich. Muffuletta – a large sandwich withcold cuts andolive salad, made on a round loaf; originated inNew Orleans Italian beef sandwich – a type of roast beef sandwich native toChicago, similar to aFrench dip sandwich Meatball sandwich
Pepperoni roll		A bread roll, stuffed with pepperoni and cheese, then baked
Pizzagaina (Italian:pizza chiena),pizza ghen orpizza rustica		Easter pie, made with various cheeses, eggs, and salted meats. Comparetorta pasqualina [it], fromLiguria, or the Italian–Argentine version,torta pascualina.[27]Pizzagaina may also be calledpasteed orpastiere, although it is more of a quiche than pie unlikepizzagaina.[28]
Garlic bread		Baguette topped with garlic and oil

• Tiramisu – a sweet multi-layered cake with light fluffy cream, often served with a coffee or other hot caffeinated beverage. Tiramisu is one of the more recent Italian imports, having been invented after World War II (probably in theVeneto orFriuli-Venezia Giulia region), but adopted readily by American diners.
• Cannoli – a sweetricotta filling in a fried pastry shell
• Struffoli –fried dough for dessert. Christmas cake is typical ofNaples. InAbruzzo, this dish is calledcicerchiata, meaning "blue sweet-pea dish" and is eaten before Easter.
• Biscotti d'annodare – knot cookies
• Sfogliatelle – a sort of custard turnover made with leaved (millefoglie) pastry; a similar pastry, larger and filled with a type ofpastry cream, is sometimes called a "lobster tail".
• Biscotti – generally anise flavored, often nut-studded hard cookie that may alternatively contain dried fruit or chocolate are common as well; often dipped in coffee rather than sweet dessert wines as in Italy. American biscotti are almost always loaf-type cookies that are sliced and rebaked to crispness, while the term refers to almost all forms ofcookies in Italy.
• Pizzelle – traditionalItalianwafflecookies made from flour, eggs, sugar, butter or oil, and flavoring (usuallyanise oranisette, less commonlyvanilla orlemon zest). Originally from Abruzzo, brought over to the United States by Abruzzese immigrants. Popular duringChristmas in the Northeastern United States among Italian-Americans and especially inPhiladelphia and other cities where large numbers of Abruzzese immigrants settled.^[29][30]
• Zeppole – these cream puffs are often served on Father's Day in many Italian-American communities in the United States. They are made withpâte à choux and then filled with a custard based pastry cream and topped with maraschino cherries and powdered sugar before serving.

• American cuisine
• North American cuisine
• New American cuisine

There are many styles of cookbooks available in English, both on the subjects of traditional and authentic "Italian cuisine" and "Italian-American" food.

• Bastianich, Lidia Matticchio,Lidia's Italian American Kitchen. New York, New York: Alfred A. Knopf, 2001. Focuses on the Italian American kitchen and also the basis of the PBS television cooking show series. Winner of the IACP cookbook Award. Bastianich incorporates Northern Italian and Istrian Slavic influences in her cooking.
• Buonopane, Marguerite D.,The North End Italian Cookbook, 5th ed. Guilford, CT: Globe Pequot Press, 2004,ISBN 0-7627-3043-9: an oft-updated collection of Italian American recipes from Boston, Massachusetts.
• De Laurentiis, Giada,Giada's Family Dinners. New York, New York: Crown Publishing Group/ Random House, Inc., 2006,ISBN 978-0-307-23827-6, or 0-307-23827-X: by the star of television Food Network'sEveryday Italian andBehind the Bash, De Laurentiis' cooking style bridges the gap between Italian and Italian American food.
• Editoriale Domus (editor),The Silver Spoon (original title:Il cucchiaio d'argento). London: Phaidon Press, 2005,ISBN 0-7148-4531-0: an English translation of a best-selling Italian kitchen reference providing a broad survey of the dishes popular around Italy; provided for comparison with the references about American Italian food.
• Gabaccia, Donna, "Food, Recipes, Cookbooks, and Italian American Life" pp. 121–155 inAmerican Woman, Italian Style, Fordham Press, 2011.ISBN 978-0-8232-3176-8.
• Gentile, Maria,The Italian Cook Book: The Art of Eating Well. New York: the Italian Book Co., 1919: a post-World War I effort to popularize Italian cooking in the United States.
• Hill, Henry,The Wiseguy Cookbook. New York: Penguin-Putnam, 2002,ISBN 0-451-20706-8: a presentation of the role of food in the life of theAmerican Mafia by the subject of the movieGoodfellas.
• Mariani, John and Galina,The Italian American Cookbook. Boston: Harvard Common Press, 2000,ISBN 1-55832-166-7: a broad history and survey of Italian American food as eaten around the United States.
• Middione, Carlo,The Food of Southern Italy. New York: William Morrow & Company, 1987,ISBN 0-688-05042-5 (hardcover). A San Franciscan chef's perspective on Italian food.
• Rice, William,Steak Lover's Cookbook. New York: Workman Publishing, 1997,ISBN 0-7611-0080-6. Not an Italian cookbook, but talks extensively about the influence of Italian American cuisine on steakhouse culture and menus.
• Rucker, Alan, and Michele Scicolone,The Sopranos Family Cookbook. New York: Warner Books, 2002,ISBN 0-446-53057-3: a tie-in to the popular HBO television series, featuring recipes typical of Neapolitan-derived New Jersey Italian American food (the fictional Soprano family claimed descent from the town ofAvellino).

On Italian American Winemaking

• Wine Heritage: The Story of Italian American Vintners. Dick Rosano (Author), Robert Mondavi (Foreword).

On Related topics of migration, immigration and diaspora

• Worrall, Janet E, et al. editors,Italian Immigrants Go West: the Impact of Locale on Ethnicity. Cambridge, MA: Italian American Historical Association (AIHA), 2003,ISBN 0-934675-51-1 (hardcover) or 0-934675-51-X (softcover): an anthology of essays on Italian Americans, including subjects of history, literature, ethnic relations, movement west in America, early 19th Century migration from Italy, politics, urban/ suburban/ rural living, typical labor and work life, etc.
• Gabaccia, Donna R.,Italy's Many Diasporas. Seattle, WA: University of Washington Press, 2000,ISBN 0-295-97917-8 or 0-295-97918-6 (alk. paper): foreign countries, emigration and immigration. See essays on "Patria e natio" (29), "legacy of civilta italiana" (33), table 3.3. "Destinations of migrants by region, 1876-1914 by percentage" (70), "Paese, regione and the global labor market" (68). This book will also help better understand the concepts of community among working Italian Americans with the ideas ofpaese orpaesani, and the shared, formative culture among them, often referred to asciviltà italiana.

• (in English)Italian American recipes by La Gazzetta Italiana
• (in English)Moore, Christine Palamidessi; Giunta, Edvige; Ciresi, Rita; Bathanti, Joseph; Vitale, Valerie; Saverino, Joan; Susnjara, Stephanie; Lanzillotto, Annie Kachele; Albright, Carol Bonomo (2008)."Foods of Affection".Italian Americana.26 (2):147–166.ISSN 0096-8846.JSTOR 41353793. – a collection of recipes and stories. Web page archived atthe Wayback Machine

• Italian-American cuisine
• Italian cuisine
• American cuisine

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