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Over 568,000 Italian Americans live in the Greater Los Angeles area--95,000 within the city itself making the Italian American population in Los Angeles the fourth largest in the United States. Unlike many other American cities with a nuclear "Little Italy," the Italian American community of Los Angeles has extended in all directions, gracing the entire region with its rich gifts and talents in art, architecture, banking, engineering, literature, cuisine, winemaking, and film. Italian men and women of knowledge, courage, and insight have embraced these industries to make life better for future generations. This book provides a glimpse into the Italian heritage that lies at the heart and soul of Los Angeles. To honor each individual contribution would require many volumes; the people and businesses profiled in this book are representations of the vast Italian community that is woven into the tapestry of Los Angeles.
Una Storia Segreta brings a new perspective to the history of wartime violations of civilian populations. The essays in this volume bring together the voices of the Italian American community and experts in the field, including personal stories by survivors and their children, letters from internment camps, news clips, photographs, and cartoons.
Los Angeles's Little Italy presents a history of the city's vibrant Italian enclave during the 100-year period following the arrival of the city's first Italian pioneer in 1827. While Los Angeles possesses the nation's fifth-largest Italian population today, little is known about its Italian history, which has been examined by only a handful of historians over the past 50 years. Much of historic Little Italy has been erased from the map or is masked by subsequent ethnic settlements. However, the community's memory lives on. From pioneer agriculturalists and winemakers to philanthropists and eccentric personalities, Italian Americans left a lasting impression on the city's social, economic, and cultural fabric and contributed to Los Angeles's development as one of the world's greatest metropolises.
Tony Trolio and sixty contributors recall their growing-up years
"After a lifetime of living and eating in Rome, Elizabeth Minchilli is an expert on the city's cuisine. While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine"--Provided by publisher.
The bestselling author of "Italian Neighbors" returns with a wry and revealing portrait of Italian life--by riding its trains.
A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love. As a newlywed traveling in Italy, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.
This book explores the role of Mediterranean imaginaries in one of the preeminent tropes of Italian history: the formation or 'making of' Italians. While previous scholarship on the construction of Italian identity has often focused too narrowly on the territorial notion of the nation-state, and over-identified Italy with its capital, Rome, this book highlights the importance of the Mediterranean Sea to the development of Italian collective imaginaries. From this perspective, this book re-interprets key historical processes and actors in the history of modern Italy, and thereby challenges mainstream interpretations of Italian collective identity as weak or incomplete. Ultimately, it argues that Mediterranean imaginaries acted as counterweights to the solidification of a 'national' Italian identity, and still constitute alternative but equally viable modes of collective belonging.
Discover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Award–winning chef. A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Pizzeria Mozza and the Michelin-starred Osteria Mozza. In The Mozza Cookbook, Silverton shares these recipes with the rest of the world. The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as: • Fried Squash Blossoms with Ricotta • Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto • Mussels al Forno with Salsa Calabrese • Fennel Sausage, Panna, and Scallion Pizza • Fresh Ricotta and Egg Ravioli with Brown Butter • Grilled Quail Wrapped in Pancetta with Sage and Honey • Sautéed Cavolo Nero • Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato • Olive Oil Gelato In The Mozza Cookbook, you’ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist.