Taylor Tobin is a Brooklyn-based food and lifestyle writer whose work can be seen in publications like Insider, Observer, Fairygodboss, and Apartment Therapy. She spends most of her free time on some combination of bikes, books, and bourbon.
If you’ve ever headed to a restaurant in the Little Italy section of an American city and sat down at a checkered tablecloth, there’s a good chance the dish you ordered wasn’t Italian at all. Instead, it likely fell into a culinary category known as “Italian American.” Beloved dishes like chicken Parmesan, baked ziti, and basically the entire Olive Garden menu all qualify as Italian American.
“The principle of Italian food is freshness. We like to keep recipes simple and want the customer to taste the ingredients, not have them camouflaged by heavy butter and cream,” explains, executive chef of Cipriani Las Vegas, also points out the importance of fresh and local ingredients to Italian food. “W
A specific American pizza topping that Italian chefs don’t appreciate is pineapple. “Pineapple doesn’t go on pizza. It’s a fruit that doesn’t match with Italian flavours. It’s too strong and the finish will cover most of the delicate flavours of the other ingredients,” said, executive chef and co-owner of Stellina Pizzeria in Washington, D.C.
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