My Interview on Italian-American Cuisine with Danielle Romero

I’m pleased to share a special conversation with Danielle Romero. Through her YouTube channel, Danielle is dedicated to exploring the nuances of American identity and uncovering hidden historical narratives.

Her personal journey, beginning with the story of her great-grandmother Lola, who left her cultural heritage in Louisiana to move to New York in the 1930s, reflects a fascinating quest to discover hidden heritage, genealogy, and how her family history intertwines with the broader community story.

Danielle wanted to interview me to delve into my perspective on how Italian cuisine has evolved and blended with American cuisine, especially considering my experience and passion for Italian food culture.

Curious about Italian-American cuisine unfamiliar in Italy? Click to learn more!

For those of you interested in watching the full interview, here’s the video. If you’d rather read it, I’ve transcribed the entire conversation below. In this interview, I had the chance to share my thoughts on Italian-American cuisine, debunk some stereotypes, and share personal anecdotes related to my culinary experience.

Here is the transcript of the interview that Danielle Romero conducted with me

Introduce yourself, where you live, and why you focus on food

Hey Danielle, thanks for having me! I’m Guido Pasquariello, a Digital Marketer and Blogger. I’ve been living in Milan for over a decade now, but I was born and raised in Florence, Tuscany. My dad’s from Naples and my mom’s Florentine, so I got to soak up both Tuscan and Campanian food cultures from a young age. 

This probably sparked my curiosity about Italy’s diverse culinary scenes, and it’s partly why I started WhyItalians.com. 

About a year ago, I decided to launch this new blog focusing on Italian eating habits and local, and regional food culture. When I first started writing for whyitalians.com, I knew I wanted to talk about food, but more from an eater’s perspective than a chef’s. 

I realized that while there are millions of blogs out there doing a great job explaining Italy’s famous recipes, they often miss out on the cultural context of those dishes. I thought a recipe blog should stick to recipes, right? Because when you’re about to cook, you’re not really looking to deep-dive into history or culture. So, I figured, why not flip the script and create a food blog that’s not so much about replicating Italian dishes but about understanding the ‘why’ behind them? 

Like, why we’re so particular about certain ingredients or food pairings. So, in my articles, without focusing too much on recipes, I try to bust myths, and stereotypes, and explain the ‘why’ behind each dish, especially for those foreign readers who might have their doubts. I firmly believe that food is an integral part of Italian culture and has played a key role in shaping who we are in the world today. To truly understand Italy, you’ve got to know our food – it’s an essential stop on the journey.

Food, including Italian-American cuisine, is a way to express and solidify identity, both nationally and globally. Just look at how we Italians view Italian-American cuisine, often influenced by many stereotypes, and vice versa, how some Americans see Italian cuisine through their own stereotypes. From both sides, everything can be clarified by researching and studying the culture that created these two cuisines. At whyitalians.com, that’s exactly what I try to do. Of course, my focus is on Italian cuisine, but discussing Italian-American cuisine came naturally since my audience is mainly American.

What made you interested in the Italian-American experience?

For the historical reasons we all know and that you often talk about on your channel, America received a huge wave of Italian immigrants from the late 1800s to the early 1900s. Most of these people, coming from lower social classes and living in Southern Italy, sought better fortune outside Italy. 

Despite having few possessions and sometimes facing negative views of Italy that forced them to leave, they often had one thing in common – their food culture. Not in the sense of specific recipes but using food as a connective tissue within society. 

We know these immigrants faced numerous challenges, including discrimination and integration difficulties, but they significantly contributed to American society and culture. This led to the birth of Italian-American cuisine in America, reflecting a new culture – that of Italian immigrants adapting to life in the U.S. 

Writing for an English-speaking audience, it felt natural to address all those doubts and questions Americans interested in Italian cuisine might have about dishes that are considered 100% Italian but are actually 100% American or, better, Italian-American.

I tried some Italian-American dishes the first time I was in New York. I liked them – they have a taste I enjoy, but they are really different from traditional Italian dishes. Why? Because the cultural substrate in which they were created is different.

Many Americans wonder, okay, but why don’t we find these Italian-American dishes in Italy? In the end, they’re dishes made by Italians, with ingredients that can also be found in Italy, and they’re tasty and delicious. Well… because in Italy, cuisine is not just a series of recipes or ingredients. It’s one of the fundamental building blocks of our culture, and it’s not easy or immediate to mix it with new things. 

Especially in recent times, Italy is aware of our cuisine’s richness and does everything to defend and pass it on, even if sometimes this leads to some exaggerations. So, on whyitalians, I’ve started answering the classic questions a curious Italian-American cuisine fan might have about Italian cuisine. The interesting thing isn’t about what’s better than what; it’s understanding the differences and why two “related” cuisines are also so diverse and sometimes seemingly at odds.

What is a stereotype you know about Italian-Americans?

Well, here in Italy, we’ve been exposed to all those stereotypes that American films and TV series have attributed to Italians and Italian-Americans. Maybe the worst is the association with the Mafia and organized crime. 

But there are also others, not so negative, like having a large family with strong family values, expressiveness, and gesturing. Last but not least, and very relevant to our topic today, is the passion for food and cooking: Italian-Americans are often portrayed as great lovers of food, especially dishes like pizza and pasta. This is based on the rich Italian culinary culture. Still, it becomes a stereotype when it’s assumed that all Italian-Americans are experts in the kitchen or only interested in Italian food. 

I think these stereotypes come from partial truths and real cultural aspects but have been exaggerated or distorted in the media and public perception. Also, Italian immigration to the U.S. went through different historical phases, and the media representations of Italian-Americans often reflected the social tensions and cultural changes of those times.

What is the difference to you between Northern and Southern Italians?

That’s a great question and also very difficult to answer without slipping into generalizations. I think Italy is a country so culturally fragmented and complex that often the difference between north and south is used to simplify what are millennia of history and a unification of our state under a relatively young single flag, which happened only 162 years ago.

I’ll smartly answer regarding food because there’s a big difference between Northern and Southern Italians in their culinary habits and food preferences. 

Quick premise, obviously this is an oversimplification! 

In the North, the cuisine is influenced by proximity to Swiss and Germanic traditions, with an emphasis on less carbohydrate-rich foods and a preference for cheeses, creamy dishes, and meat, along with special and typical ingredients of the northern regions like porcini mushrooms, chestnuts, and truffles. In contrast, in the South, the diet is richer in carbohydrates, with a greater amount of pasta and bread consumed daily. Generalizing, Southern cuisine is more elaborate and influenced by proximity to the sea, with frequent use of fish, plus rich in products like olive oil, olives, pistachios, tomatoes, and then a variety of fresh pasta in many different shapes.

But what often escapes foreigners is that in Italy, the differences in food are already enormous between the regions themselves, regardless of whether they are in the north, center, or south. So trying to divide the culture or approach to food between north and south is extremely difficult and can be an oversimplification that leads to stereotypes.

What’s one combination in Italian-American cooking that would be considered ‘culinary heresy’ in Italy? Why?

Wow, I’d say there are quite a few. One notable example of a combination in Italian-American cooking that would be considered a “culinary heresy” in Italy is the pairing of chicken with pasta, particularly in dishes like Chicken Alfredo or Chicken Parmesan. 

In traditional Italian cuisine, mixing poultry with pasta is very uncommon. The culinary philosophy in Italy typically involves a clear separation of pasta courses (primi piatti) and meat courses (secondi piatti).

But again, this difference, if you really want to delve deeper, is found to be mainly a cultural rather than a taste matter. In short, Italian immigrants in America started putting chicken in pasta for various reasons. First, when they arrived in America, they found noble ingredients in an availability they had never had before in their lives, including more abundant and cheaper chickens. 

Then, they adapted to American cuisine, where there isn’t the same separation between pasta and meat courses as in Italy. So, they created new dishes that mixed these elements to meet American tastes, ending up serving richer one-dish meals like pasta with chicken. As you can see, even in this case, it’s not a story of taste, but of adaptation and newfound wealth.

Honestly, I must say that many Italians look at Italian-American cuisine very, very critically, and I don’t share this view. Certainly, there are many examples where Italian-American cuisine treats some recipes and ingredients in a way that is unusual and unacceptable here, but as long as we’re talking about tastes, then we can talk about it as much as we want. 

The problem is when the discussion turns into complete and blind criticism of the other cuisine, and this obviously happens especially from some Italians towards Italian-American cuisine. This is what is defined as “Gastronazionalismo,” I think that only in Italy could such a thing exist…

Gastronazionalism: is the use of food and culinary traditions to express, defend, and promote national identity. But this becomes a problem when we use it to appreciate what is ours and despise what isn’t.

Food is a cultural product that arises not from protectionism but from the exchange of matter and ideas, and the relationship between Italian and Italian-American cuisine is the perfect example.

I think it’s really interesting to understand why these two sister cuisines are actually so different in taste. It’s obviously a cultural matter, but this is not a reason to despise and attack a different view from ours regarding food.

Many Italian-American dishes are assumed to be ‘imported’ from Italy. Pizza, baked ziti, lasagna… Are there any dishes that Americans might be surprised to learn actually originated in the United States?

Of course, Italian-American cuisine has literally invented many dishes with Italian taste or memory, but that didn’t exist here and has never arrived in Italy. Among the most striking…

Spaghetti and Meatballs: While meatballs are common in Italy, they are typically served on their own. Yes, there are first courses in Southern Italy with mini meatballs, but they are definitely not the spaghetti and meatballs that you have. The combination of spaghetti and large meatballs in tomato sauce is a distinctly Italian-American creation. I’m not saying that today there isn’t a restaurant in Italy that serves them, but it’s definitely a dish that’s very complicated to find here.

Staying on pasta, Fettuccine Alfredo: it’s true that they were born in Rome by Alfredo Di Lelio in 1908, but today they are practically unknown here, or simply served as ‘pasta al burro.’ The creamy version known as Fettuccine Alfredo was popularized and modified in the United States, gaining a richer and more buttery flavor profile.

Then, I think that Garlic Bread is a perfect example: yes, in Italy we eat bread with garlic (especially in my region of origin, Tuscany, dishes like fettunta or the more well-known bruschetta), but Italian immigrants struggled to find extra virgin olive oil in America, so it was natural to replace it with butter, thus the American version of garlic bread, typically slathered with butter and sometimes cheese, is more of an American invention than an Italian one.

Are there ingredients commonly used in Italian-American kitchens that would be surprising or even shocking to find in an Italian dish in Italy?

Oh sure… well, I’d start with Pepperoni Pizza: The type of pepperoni widely used in American pizza is uncommon in Italy. Italian pizza toppings are usually simpler, and the Italian ‘peperoni’ refers to bell peppers, not a type of salami. And if you order a pizza with salami in Italy, it’s a more rustic and less industrial salami, generally very different from American pepperoni.

Then the Marinara Sauce: The thick, herb-filled marinara sauce common in the United States differs from the more straightforward, tomato-based sauces typically used in Italy.

Pre-packaged dressings like Italian dressing are popular in America but are not typical in Italy, where salads are generally simply dressed with olive oil, vinegar, salt, and pepper.

The use of cheeses on pasta like cheddar or Monterey Jack in pasta dishes is common in Italian-American cuisine but would be unusual in Italy, where local cheeses like Parmesan, Pecorino, or Mozzarella are preferred.

These differences highlight how Italian immigrants adapted their culinary traditions to the ingredients and tastes available in America, creating a distinct cuisine that, while having Italian roots, differs in many aspects from the traditional Italian one.

Do Italian chefs have any ‘guilty pleasure’ dishes or food items that would surprise people to learn about?

There are several dishes that represent a mix of flavors different from traditional Italian ones and are often appreciated for their novelty and contrast with everyday Italian cuisine.

First of all, I’d say Barbecue: American barbecue, with its smoked meat and rich sauces, has won over many Italians, especially for its intense flavor and unique cooking technique.

Then Brownies, which are practically everywhere: they are very appreciated for their intense chocolate taste and texture, and are a dessert that until a few decades ago was not found.

Always on desserts, Pancakes: are appreciated for their texture and for being an alternative to traditional Italian breakfast sweets.

Then Cheesecake: another dessert increasingly present in our pastry shops.

Tex-Mex Foods: Dishes like nachos, burritos, and chili con carne have recently gained popularity.

Fried Chicken: American-style fried chicken can now be found in every city.

Your articles often delve into dishes celebrated in Italy versus those unknown. Can you share an Italian-American dish that has surprisingly made its way back to Italy?

Yes, there are some dishes that in reality can be found here if you know where to look, more than a return to Italy it’s about meeting the tastes of American tourists from restaurants that are mainly frequented by American tourists, who request Italian-American dishes convinced they are our everyday food.

Like, this creamier version of Carbonara became popular in the United States and then started to appear in Italy, particularly in restaurants catering to tourists or those looking for an ‘Americanized’ version of Italian dishes. It’s a fascinating example of how a dish that originated in Italy was modified in America and then reintroduced to Italy in its new form.

It’s important to note that the addition of cream to Carbonara is still considered non-traditional and even controversial among culinary purists in Italy.

But beyond this, it’s interesting to see how lately, especially in cities like Milan and Rome, there are restaurants that are starting to offer Italian-American cuisine, I’m not surprised that these types of restaurants are very popular with Italians, in the end, we love our cuisine very much, but we are always ready to try new things and Italian-American cuisine here in Italy is definitely something new and not yet universally known, maybe there are still many stereotypes but in my opinion, it could be quite successful.

Take some tomato in a can, chunks of mozzarella in a bag, some spices, and your pack of pot-sized spaghetti. Preheat the oven and, in the meantime, pour everything into a baking dish to prepare your baked spaghetti the one-pot way. Then, put everything in the oven, wait for it to cook, set the table, and say goodbye forever to any Italian guest you have invited for dinner.” This made me cry with laughter. Tell me about some of the worst kitchen experiences you have had with Italian-American cooking.

I must say that the Oven Baked Spaghetti really happened to me when I was in university and still living in Florence I had the opportunity to meet American students in Italy to study, I saw for the first time what Italian-American cuisine was when a friend cooked me some oven-baked spaghetti.

For her, it was completely normal to cook them like that, for me absolutely wrong, but again one thing is the difference in taste and another is the difference in culture. I realized that our cuisine in America had become something different and self-contained, in this case, the ingredients are part of our culture but the execution is completely different from how we cook spaghetti here in Italy.

A book that I loved very much and that perfectly expresses this concept of how Italian-American cuisine has diverged from Italian is Red Sauce: How Italian Food Became American, by Ian Mac Allen; MacAllen shows that cuisine changes that happen when immigrants move to a new country are not a loss but a gain. it’s the birth of something new and any comparison with another cuisine remains more than anything a matter of taste, but what really involves are the stories and facts that led to the birth of certain dishes. Which in the end are as much American stories as Italian.

Danielle, it has been a real pleasure to be here today and to have the opportunity to share my passions with you and your viewers. Thank you so much for the invitation.