North American style Italian dressing is thought to date back to 1948, in Kansas City, MO. There, an Italian-American G.I. named Phillip Sollomi started serving his mother’s homemade dressing at his family-style chicken restaurant. "The Wish-Bone Restaurant" is a thing of the past, but Mrs. Sollomi’s Wish-Bone Italian Dressing is the number one Italian dressing in America to this day.[neutrality is disputed]
North American-style Italian dressing is not used in Italy, where salad is normally dressed with olive oil, vinegar, salt, and sometimes black pepper at the table, and not with a pre-mixed vinaigrette. Italian dressing is also used as a marinade for meat or vegetables, for stir-frys, and on sandwiches. Pasta salads sometimes include Italian dressing. The caloric content of Italian dressing varies widely. A variety of Italian dressing, known as creamy Italian, consists of the same ingredients, but with buttermilk or mayonnaise added to make it creamy.