Regional Italian American Specialties

Chicago's baked chicken Vesuvio, redolent with white wine and garlic, was likely minted at a bygone Taylor Street eatery in the 1940s. See the recipe for Chicken Vesuvio »
Clams casino, bivalves topped with parmesan, bread crumbs, and bacon, was invented at Narragansett Pier Casino in Rhode Island in 1894, and soon became a local specialty.
It's believed that St. Louis's toasted ravioli came to be in 1943 when the chef at Oldani's restaurant salvaged some mistakenly fried ravioli with a dusting of Parmesan and bread crumbs.
Johnny Marzetti, a macaroni casserole invented in the 1920s by Marzetti's restaurant in Columbus, Ohio, is served for school lunch across the state. See the recipe for Johnny Marzetti »
Utica Greens
Utica Greens

Utica greens, named for the New York town where Italian factory workers settled in the 1900s, is a sauté of escarole, bread crumbs, potatoes, and hot peppers.

In West Virginia, the doughy pepperoni roll was invented by a Calabrian baker in the early 20th century as a hearty lunch for Italian miners to take with them to work.
We have Italians from Philly to thank for the city's roast pork sandwich, with garlicky spinach or broccoli rabe, succulent pork, roasted peppers, and provolone cheese.
Focaccia, a Genoese flatbread topped with everything from scallions to tomato sauce, became a specialty of Liguria Bakery in San Francico's North Beach neighborhood.

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