The Turkish have kofte; the Brazilians almôndegas. Polish cooks make pulpety, the Swedes do kottbuller, and the Greeks fry keftedes. And you can find them all in New York City.
They're all meatballs. But nine times out of ten, when we talk about meatballs in New York, we're only referring to one. It's coated in red sauce and sits over bread or pasta. It's often flecked with dried oregano and hails, clearly, from Italy.
Source: http://www.seriouseats.com
We the Italians is a company that in 10 years has become a key relational hub between Italy and the community of the more than 20 million Italian Americans in the United States. We have built a set of information channels that monthly reaches 3 million Italian Americans.
We have also consolidated an unparalleled geographical presence, structuring a network of more than 80 Ambassadors in all the Italian regions, across all 50 American states, plus ten focused on specific themes.
