Red Sauce America - Food, Culture, and Italian American Experience




No. 282 Braised Meat Balls

By

Tuesday, April 26th, 2022 | 772 views

Italian-style meatballs served with tomato sauce were one of the few “ethnic” dishes included in the War Department cooking technical manuals in World War II.

More »



Amatriciana Sauce – Italy, 1950

By

Tuesday, April 19th, 2022 | 1,070 views

Il Cucchiaio D’Argento was a massive volume of Italian recipes published in post-war Italy, and quickly became the kind of classic given to young couples as a wedding present.

More »



Large Meatball Home Style

By

Tuesday, April 12th, 2022 | 840 views

American Meatballs

Ada Boni’s The Talisman Italian Cook Book is a classic of pre-war Italian cooking. When Metilda la Rosa published a post-war translation in English, it included a few additional recipes.

More »



Salsa del Papa

By

Tuesday, April 5th, 2022 | 926 views

The Salsa del Papa, known as the Pope’s sauce but unrelated to the Vatican, is a loose marinara similar to Puttanesca sauce published by Pellegrino Artusi, the famous literary critic.

More »



Red Sauce: How Italian Food Became American Is Available Today

By

Monday, April 4th, 2022 | 1,065 views

Red Sauce: How Italian Food Became American

Available now, Red Sauce: How Italian Food Became American is now available. Order online or at at your local bookstore.

More »








Red Sauce America logo

Categories


Search
Join the mailing list
* indicates required