IAP 233: Red Sauce: A Two-Part Exploration of How Italian Food Became American with special guest Ian MacAllen (part 2)

May 19, 2022 221

BY: Stephanie Longo

We’re back for the second half of our incredible conversation with Ian MacAllen, the author of Red Sauce: How Italian Food Became American, as we continue our quest to understand the evolution of “Red Sauce Italian,” that unique cuisine born of the melding of Southern Italian tastes and American abundance.

This week, in Part 2, we’ll take the conversation even deeper to explore everything from the ingredients that we treasure to the Red Sauce standards that have gone the way of the Dodo. We’ll discover which beloved Italian American family dish originally contained cow utters, how to differentiate between pasta and macaroni, how those famed pastas REALLY got their shapes, and learn about the strange era when the Italian government tried to ban pasta!

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SOURCE: https://italianamericanpodcast.com

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