What's the History of Philadelphia's Italian Immigrants

As immigrants made their way to the U.S. from Italy in the late 1800s, they naturally brought their favorite recipes with them. As they began to settle down in their new home, they used cooking as a way to maintain their cultural identity. One of the most famous dishes served in Italian restaurants, chicken tetrazzini, was actually not created until the early 1900s. It was named after Luisa Tetrazzini, a renowned opera singer at the time. The muffuletta sandwich, thought by most to be a New Orleans creation, was actually created in Italy, as was the Philly cheese steak sandwich.

What's Philadelphia Italian Food History

Italian restaurants started really taking hold in the Philly and elsewhere. After World War II as GIs returning home from Europe brought with them a love for pizza, which they had never tasted before going overseas. Several immigrants seized upon this development to open their own eateries, and it only made sense to do so. After all, they had already been making these dishes for years; why not make a business out of it? These enterprising people introduced several other dishes to America, including ravioli, lasagna, sausage and peppers, manicotti, baked ziti, and many others.

History of Philadelphia's Italian Restaurants

Q: What are Philadelphia Italian Foods and Restaurants

The 1950s and 1960s saw an explosion in Italian restaurants across America. Delicatessens offered a wide variety of sandwiches, including salami, pepperoni, mozzarella, provolone, capicola, mortadella, and minestrone. Chicken cacciatore, shrimp scampi, eggplant parmigiana, fettuccini Alfredo, and fried calamari became some of the best-loved dishes in the country. Calzones and strombolis also became extremely popular as well. And pizza, of course, continued to explode in popularity.

From Italy to Philly: A Flavorful Journey of Culinary Heritage

In the late 1800s, a wave of Italian immigrants arrived in the U.S., carrying with them not just their dreams but also their cherished recipes. These culinary traditions became a way for them to preserve their cultural identity in their new homeland. Surprisingly, some dishes we now consider quintessentially Italian-American, like chicken tetrazzini and the muffuletta sandwich, were creations inspired by their new life in America.

As the 20th century dawned, Italian restaurants flourished in Philadelphia and beyond. After World War II, returning GIs brought back a newfound love for pizza, a dish previously unknown to many Americans. This sparked a culinary revolution as Italian immigrants transformed their home-cooked meals into thriving businesses. Ravioli, lasagna, sausage and peppers, manicotti, baked ziti, and countless other dishes made their way onto American tables, enriching the culinary landscape.

The 1950s and 60s witnessed an explosion of Italian eateries across the nation. Delicatessens piled high with cured meats, cheeses, and fresh-baked bread became community staples. Dishes like chicken cacciatore, shrimp scampi, eggplant parmesan, fettuccini Alfredo, and fried calamari captured Americans' hearts (and stomachs). Pizza, of course, continued its meteoric rise to fame, while calzones and stromboli offered delicious variations on the beloved theme.

By the 1990s, a new wave of Italian culinary treasures washed ashore, introducing Americans to Grana Padano cheese, pecorino Romano, ciabatta bread, crostini, bruschetta, focaccia, polenta, pancetta, and more. Pizza continued to evolve, with an ever-expanding array of toppings and styles.

Today, these Italian-inspired dishes are deeply woven into the fabric of American cuisine, beloved by people of all backgrounds. From frozen pizzas to jars of pasta sauce, grocery stores cater to our cravings for Italian flavors. And while some purists may argue about authenticity, one thing is undeniable: Italian-American cuisine has become an integral and cherished part of our culinary heritage.