The ten are just a very few of the fun facts to be found in my electronic book with the rather self-explanatory subtitle: From the Antipasto to the Zabaglione – The Story of Italian Restaurants in America. The fairly concise tome (about 140 pages if published as a standard size book) follows the food of the Italian immigrants from port cities, Bohemian enclaves and the early cheap, table d’hôte eateries through the appearance of spaghetti and meatballs and the development of a recognizable Italian-American cooking, with which America fell in love, to the introduction of fine-dining then alta cucina, sleek trattorias, regionally inspired spots and beyond. Much of what we know of Italian food has actually been introduced or codified in restaurants.
It is a very pleasurable saga. And, it is just $3.99 on Amazon and Barnes & Noble websites and can be read on your PC and Mac.