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Italian-American cuisine is a style of Italian cuisine adapted throughout the United States of America. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. Prominent American chefs and cooks working in the Italian-American tradition include Giada De Laurentiis, Mario Batali, Michael Chiarello, Frank Pellegrino, Rocco DiSpirito, Tom Colicchio, and Lidia Bastianich. ==Traditional influences== Italian-American food is based heavily on the culinary traditions of Southern Italian immigrants, most of whom arrived in the United States during the late 19th and early 20th centuries. During this time, many Italians came from Naples and Sicily and moved to large American cities, such as New York City, Philadelphia, Chicago, St. Louis, Boston and San Francisco; the immigrant cuisine is thus largely derived from Neapolitan and Sicilian cuisine, and is particularly associated with these cities. Italian-American often identify foods with their regional heritage. Southern Italian staples include dry pasta, tomato sauce, and olive oil, whereas Northern Italian staples include foods such as risotto, white sauce and polenta. Over time, through an increased appreciation of Italian cuisine in the United States, as well as increased imports into the United States from Italy, there has been a push towards producing more authentic dishes, which use techniques and ingredients that are more native to Italy. American cuisine has readily received innovations from Italy, such as espresso and specialty coffee drinks (now ubiquitous in American life), tiramisu, and Nutella. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Italian-American cuisine」の詳細全文を読む スポンサード リンク
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