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From Red Sauce to Cioppino: How Italian American Food Became Synonymous with America’s — and the Bay Area’s — Cuisine

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The Italian food many Americans grew up with — often called “red sauce” cuisine — is influenced by Italian traditions, “but it is not Italian food,” writes Ian MacAllen, author of “Red Sauce: How Italian Food Became American.” This distinction between Italian and Italian American food evolved from the story of Italian immigration to America — one where pizza and pasta ended up becoming synonymous with American food itself. The Bay Area’s own wine, tomato sauce and cioppino stems from the legacies of the Italian American immigrants who brought their old-world tastes to California’s vineyards and tomato fields. We’ll talk about the legacy and culture of Italian Americans in the Bay Area today, from North Beach to Temescal’s Colombo Club to San Jose’s
Chiaramonte’s Deli.


Ian MacAllen, author, "Red Sauce: How Italian Food Became American."<br />

Ken Borelli, first vice president, Italian American Heritage Foundation in San Jose; author, “Flavors From a Calabrese Kitchen.”

Gina Correnti, co-owner, Trattoria Contadina.


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