Southern Italian food in the United States is both the beneficiary and victim of generalization. So-called “red-sauce Italian” is arguably Americans’ favorite “ethnic” cuisine. But as diners seek greater authenticity, they, and the restaurateurs serving them, are discovering the variety of cuisines in southern Italy.One of Italy’s southernmost regions, sunny but windswept Puglia, is not only the heel and ankle of the great Italian boot—jutting out into the Adriatic Sea, it is not protected ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?