Talk:Italian-American cuisine
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A few concerns about recent additions to this page -- I'm not too sure about some of them simply because they're equally well-represented in Italian-Italian cooking. I'm also iffy about using the Italian-American phonetic spellings -- they aren't always consistent and often are very different from their Italian equivalents. Haikupoet 17:12, 5 March 2006 (UTC)
[edit] Pasta Fagioli
When people pronounce it Pasta Fazul it makes angels cry. I suppose that can be left in the article because a lot of New Jersey-Italians actually do pronounce it that way. But pasta fagioli is not only from the south, and if you were to pronounce the dish that way in Florence you would either not be understood, or be laughed out of the Osteria. 67.176.41.21 22:26, 26 April 2006 (UTC) Alex (BTW I now have the name: ABart26 08:19, 23 June 2006 (UTC))
- Don't forget that Neapolitan-Sicilian is quite a bit different from Florentine, and it's not too hard to see how the Latin phaseolus could diverge in different directions like that. So no, you wouldn't say it that way in Florence or Rome, but most of the Italian immigrants in the US had ancestors from the south of Italy, so like it or not that's the dish's most common name on this side of the Atlantic. Haikupoet 06:29, 21 May 2006 (UTC)
[edit] skimming down
Is polenta really Italian american? No, neither is a frittata. They are Italian dishes that are also served in America. ABart26 06:51, 13 August 2006 (UTC)
