The traditional Italian cuisine, rooted in the simplicity and seasonality of rural life, is a stark contrast to the American-Italian fare brought over by immigrants in cities like New York, Chicago, Boston, and Los Angeles.

In Italy, meals were built around abundant local, fresh ingredients such as tomatoes, olive oil, and herbs. As a result, dishes were often minimalistic, focusing on showcasing the ingredients’ pure flavors. In contrast, American-Italian cuisine introduced a heavier use of cheese and meat and a wider variety of dishes.

The origins of popular American-Italian dishes can be traced back to the poverty and limited resources of early Italian immigrants. For example, dishes like spaghetti and meatballs were created to stretch a small amount of meat to feed a large family. Similarly, dishes like lasagna and eggplant parmesan were made using inexpensive ingredients.

As Italian immigrants became more successful, they began to open restaurants and introduce their cuisine to a broader audience. These restaurants often adapted their dishes to appeal to American tastes, creating new dishes like chicken parmesan and fettuccine alfredo.

Despite these changes, the essence of Italian cuisine remains a focus on fresh, simple ingredients and a celebration of family and community. Even in the bustling cities of America, the hearty and comforting dishes of the Italian immigrants continue to bring a taste of the old country to the table.

And yet, the traditional Italian cuisine is still being kept and passed down by the families who kept the tradition alive. The difference is clear, but both have unique values and are worth trying.