|This is the talk page for discussing improvements to the Italian-American cuisine article.
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|WikiProject Food and drink||(Rated B-class, Mid-importance)|
|WikiProject Italy||(Rated B-class, Mid-importance)|
The vast majority of ethnic American article, including the parent of this one Italian American, do not employ the hyphen. I am going to be bold and remove them an move this article to reflect the naming structures of the other articles. --Jeremy (blah blah • I did it!) 20:45, 17 January 2012 (UTC)
Marinara sauce or Salsa al pomodoro
There is a basic difference between the two sauces: the marinara uses origan but the salsa al pomodoro uses basil. In addition the marinara has got garlic instead salsa al pomodoro may have garlic or onion.
The difference is evident: marinara has a strong taste (garlic lightly fried in oil with origan with addition of tomatoes after some minutes) but the salsa al pomodoro is sweet (onions lightly fried in oil with addition of tomatoes and at the end addition of basil). In the south of Italy the garlic substitutes onions in the salsa al pomodoro. --Ilario (talk) 19:03, 30 May 2012 (UTC)
As far as I know, Emeril Lagasse does only limited work in Italian-American food, and focuses on Creole. Creole is primarily an adaptation of French cuisine. Mrschwen (talk) 07:04, 5 November 2012 (UTC)
On another note, the term American Chop Suey is very regional. Most Americans would have no idea what its referring to, and would assume the Chinese-American dish, not Macaroni and Beef. Mrschwen (talk) 07:11, 5 November 2012 (UTC)
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