Cook potatoes and onions with cheese in a skillet, and you have frico caldo, a dish from Friuli on the Italian side of the Austrian border. Thinly slice raw swordfish and top it with an orange fennel salad, and you have Sicilian carpaccio di pesce spada.
 Spaghetti and meatballs? Well, let’s just say Italian food has evolved since arriving in the United States.
 “When I came to the U.S. in 1979, what people served as Italian food from south of Rome was not really Italian ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.