Regional Italian American Specialties

httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-regionalspecialities-1-400×600.jpg
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 » Todd Coleman
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-regionalspecialities-2-400×600.jpg
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. Todd Coleman
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-regionalspecialities-3-400×600.jpg
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.
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-regionalspecialities-4-400×600.jpg
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 » Todd Coleman

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.
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-regionalspecialities-6-400×600.jpg
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. Todd Coleman
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-regionalspecialities-7-400×552.jpg
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. Todd Coleman
httpswww.saveur.comsitessaveur.comfilesimport2011images2011-117-SAV143-regionalspecialities-8-400×267.jpg
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. Barbara Ries