By Michael Jackman

In metro Detroit's dining scene, there's perhaps no food as misunderstood as Italian. Most customers think of Italian food as "spaghetti and meatballs," or such "Italianese" derangements as "steak Gorgonzola Alfredo" dreamed up by some corporate chain. More accurately called "Italian-American," this fusion fare is relentlessly "kicked up" for the next generation — always "zestier" and more "robusto," with more red meat and extra cheese and endless breadsticks.

Our original Italian immigrants probably had something to do with pulling the cuisine out of shape. After settling comfortably in America, they were eager to show off their newfound prosperity. The big Sunday meal would feature more meat, more fowl, and larger portions than back in the Old World. (The rest of the week, however, would involve decidedly humbler meals.)

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Source: http://www.metrotimes.com/