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The immigrants indulged and meatballs transformed from golf balls to baseballs and were made with significantly more meat and less bread. With the boost in income, not only was more meat consumed but in much larger quantities. The comforting meatballs were the perfect solution to the quality of beef available. Though these immigrants were eating more meat than they had ever before, they were not buying filet mignon. It was no longer about necessity but now what Nonna cooks what best. Women went from scraping to put food on the table to striving to be the best cook in the neighborhood. As a result, the dynamic of the family especially the role of women changed greatly. The whole dynamic of food changed completely. Just like with the Irish and corned beef, meat became a meal staple instead of a rare (if at all) luxury. These poor immigrants went from spending 75 percent of their income on food in Italy to only 25 percent of their income on food in America. The majority (about 85 percent) came from southern Italy, where political and economic circumstances left the region extremely impoverished, so it would be the cuisines of Sicily, Calabria, Campania, Abruzzi and Molise (and not Venice) that would make their mark in the United States. So how did spaghetti and meatballs evolve from polpettes? The answer is similar to every ethnic cuisine that traveled to this country immigrants had to make do with the ingredients they could find and afford.Ībout 4 million Italians immigrated to America from 1880 to 1920. Photo courtesy of Emiko Davies / CC BY-NC-SA 3.0īut those large meatballs, doused in marinara over spaghetti are 100 percent American. Polpettes can be made from a variety of meats. This is a dish that everybody can make, starting with the donkey.” Needless to say, meatballs were seen as an incredibly easy dish to make, but a popular one nonetheless.
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Questo è un piatto che tutti lo sanno fare cominciando dal ciuco,” which translates, “Don’t think I’m pretentious enough to teach you how to make meatballs. Of polpettes he writes, “ Non crediate che io abbia la pretensione d’insegnarvi a far le polpette.
#ITALIAN MAGAZINES MANUAL#
In 1891, he earned the unofficial title of ‘ the father of Italian cuisine‘ when he published the first modern Italian cookbook titled La scienza in cucina e l’Arte di mangiar bene: Manuale practico per le famiglie (The science of cooking and the art of eating well: a practical manual for families.) Artusi was the first to bring together the variety of Italy’s regional cuisines into one book and also importantly, the first to write for the home chef. Pellegrino Artusi was a Florentine silk merchant, who in retirement followed his passion for food, traveling and recording recipes. Polpettes are more commonly found at the family table than on a restaurant menu and hold a dear place in the heart of Italian home cooking. Often, they are no bigger in size than golf balls in the region of Abruzzo, they can be no bigger in size than marbles and called polpettines.
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They are primarily eaten as a meal itself (plain) or in soups and made with any meat from turkey to fish.
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Yes, Italy has its version of meatballs called polpettes, but they differ from their American counterpart in multiple ways. So if not Italy, where does this dish come from? Meatballs in general have multiple creation stories all across the world from köttbullarsin Sweden to the various köftes in Turkey. And if you do, it is probably to satisfy the palate of the American tourist. If you go to Italy, you will not find a dish called spaghetti and meatballs. And, nothing says Italian food like a big bowl of spaghetti and meatballs-unless you are Italian.
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Nothing says comfort like a big bowl of spaghetti and meatballs.