Italian-American cuisine

[1] In the late 19th and early 20th century, the Italian poor suffered from severe food insecurity, from taxes, modernization (depriving them of feudal land access), and overpopulation.

The non-landowning class survived on a mostly vegetarian diet consisting of hard bread and soups;[2]: 22  meat, if any, was reserved for celebration.

In the US, these immigrants found hard work, long hours, and cramped quarters; yet for the first time they were paid well enough to afford plenty of soft bread, flour, meat, cheese, eggs, and even olive oil, dry pasta, and cheese imported from Italy or the Italian diaspora in Argentina.

[2]: 49  Reacting to this newfound abundance, Italian-American cuisine shows two important characteristics: it heavily emphasizes the use of "rich ingredients" (meat, cheese, and eggs) compared to its Italian peasant counterpart, yet it retains a simple-to-prepare style characteristic of cucina povera (Italian for 'cuisine of the poor').

Two cheesemakers from Parma, Paolo Sartori and Count Julio Bolognaisi, took advantage of the milk supply in Wisconsin and produced Parmesan cheese.

[citation needed] On the other hand, e.g. carbonara, a dish unrecorded in Italy before World War II, may be due to an American influence in relationship to the allied liberation of Rome in 1944.

It is one of the top three cuisines in the United States, according to the National Restaurant Association: Prof. Donna Gabaccia in "Italian Americana" Winter and Summer 1998 volumes, no.

[8]Rated high on the list of popular, or trending, items in the survey include Mediterranean flatbread, ciabatta bread, espresso, and specialty coffee drinks.

These few holdouts can be credited with salvaging America's viticulture heritage, in an industry that values the longevity and tradition of the vine and its produce.