What Makes Food Italian? Don't Ask American Chefs
NO sooner was that first plate of stylish fettuccine or risotto off the stove than some American had to start fooling with it. But then Italian food in America has always been open to interpretation. It all began about 100 years ago with spaghetti and meatballs. Like many dishes -- even pasta primavera -- it is unknown in Italy. It was originally served when the earliest little mom-and-pop restaurants run by new immigrants opened their doors in this country.