Red Sauce America explores Italian American and Italian food, culture, history and Italian American experience.

We publish long-form researched histories, interivews, book reviews, recipes, and cultural essays.

The site is published by Ian MacAllen, author of Red Suace: How Italian Food Became American . He has written about food for Whetstone, NJ Monthly, America Domani, and elsewhere, and has beenn featured on television, radio, podcasts, and in print interviews in The New York Times, The Guardian, Eater, Punch, Salon, Thrillest and more.

Ian MacAllen is available for consultations, events, and interviews. He's discussed Italian and Italian American cuisine at the New York Public Library and a dozen other venues.