In which particular area of Southern Italy & Sicily is the regional cuisine closest to Italian-American food?

July 4th, 2008 · 1 Comment

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I know the vast majority of Italian-Americans trace their roots anywhere from Naples southward to Sicily. My question is, when we think of thick, hearty, spicy red sauces like the ones we would see in the kitchens of Chicago or New York, or the hot Italian Sausages, or the nice cheese filled raviolis, what particular area of Southern Italy or Sicily would we see similar foods like thi on a restaurant's menu. I know you don't see anything like it in Rome or further north.

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    1 response so far ↓

    • 1 Teppista // Jul 4, 2008

      That's a tough question…. Well, the point is that Italian-American food is more American than Italian. Some Italian Americans brought traditions that we (in Italy) kind of lost, while some adapted Italian cuisine to American tastes.
      Southern Italy cuisine tends to be more spicy, but ravioli are typical of northern cuisine (Emilia Romagna).

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