Italian-American cuisine

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

As immigrants from the different regions of Italy settled throughout the various regions 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.

Influences
Italian-American food is based primarily on the culinary traditions of southern Italian immigrants, although a significant number of northern 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 dry pasta, tomato sauce, and olive oil, whereas northern Italian staples include foods such as risotto, white sauce, and polenta.

Migration
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; meat, if any, was reserved for celebration. Partial knowledge of fine food trickled down from the rich from restaurants, despite the poor having little means to access them.

Under this background, waves of Italians immigrated to the United States, mainly through Ellis 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. 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 of cucina povera ('the cuisine of the poor'). The stereotypical Italian-American "red sauce" cuisine is, accordingly, a fusion of these characteristics with a southern Italian (chiefly Neapolitan and Sicilian cuisine) base. Immigrants from different regions of Italy also exchanged their regional recipes as they become neighbors.

Northern Italians also left important marks on Italian-American cuisine. Two cheesemakers from Parma, Paolo Sartori and Count Julio Bolognaisi, took advantage of the milk supply in Wisconsin and produced Parmesan cheese.

Americanization
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. Girls took home economics classes that boasted the superiority of a homogenous American cuisine, influencing the range of ingredients and techniques they use at home.

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. 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. Only with the "new ethnicities" movement of the 1960s did significant efforts to document Italian-American cooking and associated foodways appear.

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

American cuisine has readily received innovations from Italy, such as espresso (which evolved into specialty coffee drinks, now ubiquitous in American life), tiramisu, and Nutella.

On the other hand, e.g. carbonara, a dish unrecorded in Italy before World War II, may be due to an American influence in relationship to the allied liberation of Rome in 1944. Many Italians then were happy to use powdered eggs and bacon supplied by the United States and their armed forces for pasta dishes.

Popularity
Italian-American food and Mediterranean cuisine has been highly influential in the American diet. It is one of the top three cuisines in the United States, according to the National 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 the National 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"."

Rated high on the list of popular, or trending, items in the survey include Mediterranean flatbread, ciabatta bread, espresso and specialty coffee drinks. Pizza and pasta are also common dishes in the United States; however, they are presented in very different forms than in Italy.

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

Many Italian wines were first introduced to the United States in the late 18th century. Italian vintners were first brought to the state of Florida in 1766 by Dr. Andrew Turnbull, a British Consul at Smyrna (now İzmir). Filippo Mazzei, an Italian physician, and close friend of U.S. President Thomas Jefferson, also helped to cultivate vineyards, olives, and other Mediterranean fruit with the help of Italians.

In later years, American viticulture was more influenced by the Italian diaspora of the transatlantic 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 through Ellis 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 to Prohibition 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's Italian Swiss Colony.

From 1919 until the repeal of Prohibition in 1933, many Italian-Americans struggled to keep their vineyards going. Many remained through providing sacramental wine to the Catholic 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.

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

Sweets

 * 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 the Veneto region), but adopted readily by American diners.
 * Cannoli – a sweet ricotta filling in a fried pastry shell
 * Struffoli – fried dough for dessert. Christmas cake is typical of Naples. In Abruzzo, this dish is called cicerchiata, 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 of pastry 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 of cookie in Italy.
 * Pizzelle – traditional Italian waffle cookies made from flour, eggs, sugar, butter or oil, and flavoring (usually anise or anisette, less commonly vanilla or lemon zest). Originally from Abruzzo, brought over to the United States by Abruzzese immigrants. Popular during Christmas in the Northeastern United States among Italian-Americans and especially in Philadelphia and other cities where large numbers of Abruzzese immigrants settled.
 * Zeppole – these cream puffs are often served on Saint Joseph's Day in many Italian-American communities in the United States. They are made with pâte à choux and then filled with a custard based pastry cream and topped with maraschino cherries and powdered sugar before serving.