A FOOD TRADITION

Italian American cuisine

Italian American cuisine emerged from successive migrations from southern Italy and Sicily, especially in northeastern and urban communities, and later spread across the United States. It combines Italian regional practices with American ingredients, industrial food production, and local restaurant and household traditions. Tomatoes, pasta, bread, garlic, olive oil, cheese, sausage, and beef are common, with techniques including braising, frying, baking, preserving, and slow sauce-making. Representative examples include baked ziti, chicken Parmesan, and Italian American meatballs with tomato sauce. It is a distinct American tradition rather than a synonym for Italian regional cuisine.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.