Melting Pot

From 1876 to 1924, almost one third of Italy’s population emigrated to America. Millions settled into neighborhoods across the country, bringing ingredients, flavors, and techniques from their regions back home. From Sicilians in Manhattan’s Little Italy to Ligurians in San Francisco’s North Beach, Italians created rich cultural enclaves that gave rise to a new cuisine: a unique hybrid called Italian-American food.

See regional Italian-American specialties in the gallery »