Americans have a long love affair with Italian cuisine. Millions of Italian immigrants arriving to U.S. shores beginning in the late 1800s brought with them their native dishes, adapted to local ingredients. Later, American soldiers stationed in Italy during World War II returned with a palate for bowls of spaghetti and plates of chicken parmesan that reminded them of their time overseas.
But over the past few decades, as food culture in the United States has expanded and as more Americans travel for pleasure, an appreciation of Italy’s authentic, regional cuisine has emerged. The red-and-white checkered tablecloths of the 1950s and ’60s have largely disappeared, replaced by elegant dining rooms, knowledgeable servers and kitchens offering elevated takes on original recipes. The Italian appreciation for high-quality ingredients from local purveyors is a focus. But restaurateurs won’t hesitate to source directly from Italy when they feel it matters—everything from 00 flour to Napolitano pizza ovens.
Wine Spectator salutes the exploration of Italy’s regional cuisine and wines with a look at restaurants across the U.S. that are raising the bar. We highlight distinctive dining experiences that exalt Italian products and dishes. And we go directly to the source, offering recommendations from some of Italy’s leading winemakers about where they like to eat when traveling stateside, complemented by my own picks for authentic Italian dining from coast to coast.
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Dining and Cooking