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Fall Arts Guide 2012: Try Some Classic Italian Joints.

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Village Voice - "(New York, NY) - Italian-American cuisine was born more than a century ago, as immigrants from southern Italy, mainly

Apulia , Sicily and Campania began arriving in New York City in droves and quickly took stock of what ingredients were available for cooking purposes. Nowhere to be seen was the plethora of cured-pork products like pancetta and prosciutto that many had been accustomed to flavoring their sauces with. Instead, mountains of cheap ground beef beckoned in German butcher shops. How could it be incorporated into the southern Italian canon? And so the meatball was born, a symbol of culinary creativity and adaptation in the New World.






Arriving via Naples, sojourners also brought pizza with them. But how they transformed it! Instead of the meager pita with a blob of cheese it once was, suddenly the girth began to skyrocket, and the pies became heaped with an opulence of ingredients appropriate to the new circumstance in which the immigrants found themselves. When French bread was popularized in the '20s, they adapted the demi-baguette to create the Italian hero, and civilization has never been the same. But pasta remained their favorite food, available in myriad shapes in dried form from the old country and ready to be richly sauced with tomatoes, garlic, and cheese."






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Edited by KeystoneRegional

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