When Italians came to the United States, they brought with them a rich culinary history. Unfortunately, the ingredients for the authentic Italian food that they knew and loved weren’t always available. They also didn’t have the time to cook like they did back home. When it came to eating out, restauranteurs had to adapt to cater to American tastes. The result? Delicious new twists on their old favorite meals.
However, this means that nowadays, it can be difficult to define the “authentic” cuisine. So when a restaurant claims to be the real straight-from-Italy deal, how do you know if it actually knows its carpaccio from its gabagool? Grab a fork – let’s dig in.
The Essence of Authentic Italian Food
One of the most significant differences between Italian and Italian-American meals is how they’re set out. Italian Americans tend to serve food in the American style, with optional starters, an array of fish, pasta, pizza, chicken, or meat dishes for mains, followed by a dessert. In Italy, each category of food has a specific place in the meal. For festive meals, there’s a progression from antipasti to primi, to secondi, and all the way to dolce.
What’s more, the impression of Italian food as a carb overload isn’t quite right. In Italy, protein is more often the hero of a meal, followed by vegetables. American menus tend to have fewer vegetables, reflecting the influence of the general American diet. And despite its iconic status, pasta isn’t as central to the cuisine in Italy as it is in Italian restaurants in the United States.
The Evolution of Italian-American Cuisine
The immigrants looking for a better life in the “new world” of America arrived in large numbers from the late 1880s onward, bringing their food with them. Since things were different in their new home, right down to the ingredients, they had to get creative – and it took America by storm.
Pizza flourished, becoming a staple of the American diet. New local varieties evolved, such as the New York slice and Chicago deep dish. Red sauces also became an iconic part of any meal, far more popular and prevalent than in Italy. The eggplant parmigiana technique was applied to plentiful chicken and veal to create new restaurant standards.
Although they’re tasty in their own way, many dishes considered standard in America would never be found in an authentic Italian restaurant. One that might shock you is garlic bread – a purely American invention! Opt for some focaccia or bruschetta instead. Next up is marinara sauce, or at least the sauce called marinara in the States. Unless you want a seafood extravaganza, stick with the spaghetti al pomodoro, with a simple yet refined sauce of cherry tomatoes, garlic, and basil.
From Italy With Love: Toast to the Bel Paese at Ambra
Recognizing the “real deal” is your ticket to a dining experience straight from the streets of Italy. We can make it easy for you – for a truly authentic Italian restaurant in New York, Ambra should be your first port of call.
Make a reservation, or come as you are! Everyone is welcome around our tables. Pull up a chair, explore our authentic Italian food menu, and make every meal a celebration.