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Italian American cuisine
( Italiano Ristorante)
is what is commonly called Italian food
or fine Italian Cuisine
Italian restaurants -
It is in based on the cuisine of the Mezzogiorno (southern Italy),
particularly that of Sicily, Calabria and Campania, the homeland of many
of the early 20th-century Italian immigrants that founded Italian-American
Pizza -- The earliest form of American pizza, now known as "New York-style" and based on the Neapolitan style, set the standard. More Americanized forms such as Greek pizza, Apizza and Chicago-style have become common.
Spaghetti and meatballs - a combination that does not exist in Italy, but is iconic in the USA. Often the meatballs are used in cooking the sauce along with Italian sausage (salsiccia) and braciole (stuffed beef rolls).
Polenta - Cornmeal mash, made in a varying degree of thicknesses depending on the intended use of the final product and often flavored with cheese or butter. Sometimes served with a meat sauce, or with deli meats.
Frittata - An open-faced omelette. There can be potatoes and eggs, peas and eggs, asparagus and eggs, peppers and eggs, cucuzza (i.e. squash/zucchini) and eggs. These can be eaten by themselves or on sandwiches.
Sausage and Peppers - Salsiccia, peppers and onions and a very light red sauce.
Porketta - Porchetta, Roast pork butt or shoulder; often a full suckling pig. Usually a holiday or celebration dish. Brought to America from Le Marche, Tuscany, and the Alban Hills.
Eggplant parmesan or melanzane alla parmigiana is a common Italian dish. It typically includes sliced eggplant, marinara sauce, and parmesan cheese, layered repeatedly. It is sometimes served on or with spaghetti.
Cioppino - a fish stew characteristic of West Coast Italian American cookery, particularly San Francisco
Muffuletta - a large sandwich with cold cuts and olive salad, made on a round loaf; originated in New Orleans
Baked ziti - Ziti pasta, similar to penne, mixed with a tomato sauce and covered in cheese then baked in the oven
Lasagna, particularly using ricotta cheese ("lasagna napoletana" in the Italian kitchen) as a filling rather than the more common style in Italy that uses béchamel sauce ("lasagna bolognese")
Looking for gourmet Italian cuisine, fine Italian cuisine, Italian cuisine, gourmet Italian food, Italian cooking, Italiano Ristorante, Italian food, Italian Ristorante, Italian restaurants, homemade pasta, Tuscan cuisine ? Please scroll down.
Bosko's Trattoria Carry
One of the most popular places in town with visitors
1364 Lincoln Ave, Calistoga, CA 94515-1702 707 942-9088
Average price: $15
Caffe Cicero Italian -
Cantinetta Piero -
Cook St Helena
Cucina A La Cart
Ristorante Allegria -
Tra Vigne Restaurant
Uva Trattoria and Bar
|Still can't find it? Try searching our entire site, the San Francisco North Bay Area ( Marin, Napa, Sonoma and Solano Counties) and the world wide web below|
Sunday gravy - a meat-infused tomato sauce commonly made
on Sundays and special occasions; derived from the Italian ragù
napoletano. There is some friendly debate among Italian-Americans over
whether it should be called "sauce" or "gravy".
Lobster Fra Diavolo - A pasta dish made with Lobster, and sometimes other seafood, that contains crushed red pepper to make it spicy.
American chop suey - a relative of Ragù bolognese made primarily with hamburger meat
Chicken (or Veal) Parmesan - fried breaded chicken or veal cutlets covered in sauce and cheese, served with pasta. A very popular dish in casual dining restaurants.
Pasta Fagioli (pronounced Pasta Fazool by some, from southern Italian fasule instead of standard Italian fagioli) - Pasta with beans, often cannelini beans, that has the consistency of a stew.
Pizzagiena or pizza ghen - Easter Pie, made with various cheeses, eggs, and salted meats. Compare torta pasqualina, from Liguria, or the Italian-Argentinean version, torta pascualina. (find references).
Baccalà - salt cod fish, traditionally served during Lent or for Christmas Eve. Can have it fried, baccala salad, etc.
Aliche - another integral dish served during Christmas Eve's "Feast of the Seven Fishes." This dish's full name is Spaghetti con aglio, olio e acciughe (spaghetti with garlic, oil, and anchovies; aliche is a dialect word for anchovy). The anchovies and garlic are sliced very thin and dissolve in the oil. When served, the dish appears to be just pasta covered in hot oil. (The Italian original dish doesn't have anchovies)
Peas and Eggs - originally a meal eaten by poor Italian immigrants has since become a favorite lenten meal. It consists of simply eggs and peas, fried in a pan with olive oil and some garlic, onion and pepper.
Italian beef sandwich -- a type of roast beef sandwich popular in Chicago, similar to a French dip sandwich.
Wedding soup - A soup with meatballs or sausage and pasta in a chicken broth
Cannoli - a sweet ricotta filling in a fried pastry shell
Struffoli (or Struf') - Fried dough for dessert
Evushgadil or biscotti d'annodare - knot cookies
Sfogliatelle - a sort of custard turnover made with leaved ("foglie") pastry; a similar pastry, larger and filled with a type of pastry cream, is sometimes called a "lobster tail"
Biscotti -- generally nut-flavored; often dipped in coffee rather than wine as in Italy
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