How Italian Food Dominated American Kitchens in the 90s

The Spruce Eats also cites the 1990s as a boom in American interest in Italian ingredients and techniques, dubbing the trend “mangia mania”. According to the outlet, it may have something to do with the 1992 publication of Italian cooking doyenne Marcella Hazan’s now-classic tome, “Essentials of Classic Italian Cooking.” A combined edition of Hazan’s 70s and 80s cookbooks “More Classic Italian Cooking” and “The Classic Italian Cookbook”, “Essentials” contained recipes for dishes such as homemade orecchiette pasta and a ricotta and cheese dessert. coffee (via Amazon), which may have helped fuel America’s appetite for new specialty imports.

In addition to the ingredients mentioned above, La Gazzetta Italiana cites Pecorino Romano and Mascarpone cheeses, new pizza styles, new pasta shapes, cappuccino, biscotti and gelato as additional flavors and techniques that have flooded homes. and American restaurants in the ’90s. As the outlet notes, these foods aren’t always incorporated into authentic Italian dishes, but more often into Italian-American versions of Old World recipes. But increasingly, consumers are looking for the truly authentic Italian experiences offered by places like Eataly, New York’s Italian food and wine mega-mart and restaurant, which will no doubt continue to expand Americans’ access. to even more Italian flavors such as pasta. dyed with squid ink and spicy sardines in olive oil.

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