Talk:Italian-American cuisine

From Wikipedia, the free encyclopedia
  (Redirected from Talk:Italian American cuisine)
Jump to: navigation, search
WikiProject Food and drink (Rated B-class, Mid-importance)
WikiProject icon This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.
B-Class article B  This article has been rated as B-Class on the project's quality scale.
Checklist icon
 Mid  This article has been rated as Mid-importance on the project's importance scale.
 
 
WikiProject Italy (Rated B-class, Mid-importance)
WikiProject icon This article is within the scope of WikiProject Italy, a collaborative effort to improve the coverage of articles on Italy on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.
B-Class article B  This article has been rated as B-Class on the project's quality scale.
 Mid  This article has been rated as Mid-importance on the project's importance scale.
 

Hyphen[edit]

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 blahI did it!) 20:45, 17 January 2012 (UTC)

Marinara sauce or Salsa al pomodoro[edit]

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)

Do you mean oregano? --Jeremy (blah blahI did it!) 22:35, 30 May 2012 (UTC)

Emeril Lagasse[edit]

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)