Since the late 1980s, Italian cuisine in the U.S. has been shaped by a tension between traditional- and creative-leaning forces. Remember the wave of “northern Italian cuisine” that came around in the Reagan years? “Sunday gravy” was out and polenta was in.
The problem was that culinary interpreters often didn’t see these dishes in historical or cultural context. The rich meat- and jus-driven sauces we ate as kids in this country were a derivative of haute Neapolitan cuisine (vis-à-vis Ippolito Cavalcanti).
