An early version of Puttanesca Sauce, this salty marinara style sauce was introduced by Antonia Isola’s Simple Italian Cookery, one of the first Italian cooking books printed in English.
Neapolitan pizzas have always been small. These pizzas are typically about 10 to 12 inches in diameter. Traditionally these pies are served whole, although in modern restaurants, some Neapolitan-style pies are cut into 5 or 6-inch slices, intended to allow customers to share.
The Academia of the Italian Kitchen was established in 1953 as a gatekeeper for historic Italian recipes.
Dante’s of Bologna, a night club in the Italian city, served pasta with vodka sauce to late night partiers. Vodka was not common in Italy until the 1970s.
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