Italian-American cuisine

Italian-American cuisine is a style of Italian cuisine adapted throughout the United States of America. 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.

Prominent American chefs and cooks working in the Italian-American tradition include Giada De Laurentiis, Mario Batali, Michael Chiarello, Frank Pellegrino, Rocco DiSpirito, Tom Colicchio, and Lidia Bastianich.

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, most of whom arrived in the United States during the late 19th and early 20th centuries. During this time, many Italians came from Naples and Sicily and moved to large American cities, such as New York City, Philadelphia, Chicago, St. Louis, Boston and San Francisco; the immigrant cuisine is thus largely derived from Neapolitan and Sicilian cuisine, and is particularly associated with these cities.

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