The Americanization of Spaghetti
June 25, 2017
Looking through my bookshelves I came upon this odd volume, written by Giuseppe Prezzolini in 1955. I had no idea that there was enough interest in pasta in the fifties to warrant an entire book.
Mr. Prezzolini, it turns out, was a professor at Columbia, and the head of their Casa Italiana. He was also a literary critic, magazine editor, and author of several books. And in good news for spaghetti eaters everywhere, the man lived to be 100.
The book contains a slew of historical recipes, like this one.
As well as dozens of contemporary recipes from many sources. This was my favorite:
Categorised in: Vintage Books and Magazines
Made this last night: failed on presentation, but the casserole era cream and butter flavors were *amazing*.
Hi. Still available new (2016 edition) in paperback from Amazon Italy ….
(in Italian I imagine)