- By Charlotte Brown
- October 23, 2025
Italian-American cuisine is more than a collection of comforting recipes—it’s a reflection of migration, adaptation, and enduring creativity. Across the United States, these dishes have become part of the country’s culinary DNA.
As waves of Italian immigrants arrived in the Midwest during the early 20th century, they brought regional traditions from Naples, Sicily, and beyond. In Detroit, those recipes met the industrious spirit of a city on the rise.
Italian cooks transformed humble ingredients into soulful, satisfying meals that fueled families and communities. Over generations, their kitchens helped shape the city’s identity—one simmering pot of sauce at a time.
Today, that legacy lives on in restaurants, bakeries, pizzerias, and more. It’s also celebrated in Detroit: The City of Chefs, a documentary series by filmmaker and chef Keith Famie, proudly supported by Paris Gourmet.
THE EVOLUTION OF ITALIAN-AMERICAN CUISINE
When Italian immigrants arrived in the United States, they carried generations of culinary knowledge, including techniques honed in home kitchens, family recipes rooted in simplicity, and an unwavering respect for quality ingredients.
But the landscape they entered was entirely new. Local produce, meat, and dairy were abundant, while familiar staples like olive oil or certain regional cheeses were harder to find.
To bridge the gap, Italian cooks began blending Old World traditions with New World resources. They swapped regional olive oils for butter or lard, used canned tomatoes to replicate the brightness of sun-ripened Italian varieties, and took advantage of the plentiful meats available in America.
Over time, these substitutions and innovations gave rise to a new bold, flavorful, and unapologetically generous cuisine.
Several key differences set Italian-American cooking apart from its traditional roots:
- Tomato-forward sauces replaced lighter ragùs, giving rise to the iconic “red sauce” that became synonymous with Italian comfort food.
- Heavier use of meat and cheese reflected both accessibility and American preferences for richness and indulgence.
- Heartier portions and simplified recipes suited family-style dining and the busy pace of modern life.
What emerged wasn’t a departure from tradition but an evolution of it—a cuisine that honored its origins while celebrating its new home.
THE DISHES THAT DEFINE ITALIAN-AMERICAN CUISINE
Over time, certain dishes came to symbolize Italian-American cooking, showcasing how Italian tradition met American abundance and created something entirely new:
- Spaghetti and Meatballs
Spaghetti and meatballs are actually an American invention. In Italy, meatballs (“polpette”) are smaller and rarely served with pasta. But in the U.S., where meat was more accessible, cooks combined the two into a hearty, family-style meal. - Chicken Parmesan
Rooted in Southern Italian cooking, chicken Parmesan evolved from “melanzane alla parmigiana” (eggplant Parmesan). In America, cooks began breading and frying chicken cutlets, layering them with tomato sauce and mozzarella for a satisfying, crowd-pleasing meal. - Lasagna and Baked Ziti
These oven-baked pastas—layered with cheese, sauce, and meat—reflect the generosity of Italian-American cooking. Served at family gatherings and holidays, they emphasize what this cuisine does best: bring people together around a shared table. - Detroit-Style Pizza
Born in Italian-American neighborhoods, this rectangular pie is baked in deep steel pans, creating a thick, airy crust and caramelized cheese edges. Its distinctive shape and texture have made it a national favorite—and a symbol of Detroit’s culinary innovation.
Today, chefs across kitchens continue to reinvent these classics while staying true to the heart of what defines Italian-American cuisine.
DETROIT’S ITALIAN INFLUENCE
From the mid-20th century onward, family-owned restaurants and neighborhood trattorias became cornerstones of Detroit’s culinary life. They served handmade pasta, red-sauce specialties, and hearty dishes that comforted generations of diners.
Detroit earned the nickname “The Capital of Pizza.” With its signature square pies, caramelized edges, and satisfying chew, Detroit-style pizza is now celebrated across the country as one of America’s great regional specialties—proof of the city’s Italian-American ingenuity.
Today, a new generation of Detroit chefs carries that legacy forward. They honor the traditions of those who came before them while embracing bold, modern techniques—using local ingredients, reimagining classic recipes, and presenting Italian-American cuisine through a contemporary lens.
DETROIT: THE CITY OF CHEFS — A CULINARY LEGACY ON FILM
At the heart of Detroit’s evolving food story is Detroit: The City of Chefs—a documentary series created by filmmaker and chef Keith Famie.
Through stunning visuals and heartfelt storytelling, the series captures the passion, grit, and artistry that define the city’s culinary community. Each installment dives deeper into the kitchens, histories, and personal stories that have shaped Detroit’s identity as one of America’s great food cities.
- Part I (2024): Detroit: The City of Chefs I explores the city’s mid-century dining icons, spotlighting legendary establishments like the London Chop House, Joe Muer’s, and Mario’s. Narrated by Chuck Gaidica, the film features interviews with culinary pioneers such as Milos Cihelka, Brian Polcyn, and Joe Muer Jr.
- Part II (2025): This chapter follows the rise of nationally recognized chefs—including James Rigato of Mabel Gray and Mike Ransom of Ima—while exploring the city’s growing reputation for creativity and excellence on the national stage.
- Part III (2026, in development): The upcoming installment will look to the future, focusing on plant-forward cooking, sustainability, and Michigan’s thriving local agriculture.
For those eager to watch the series, the films have aired on Detroit PBS, with the first installment available to stream on demand. Additional information, including trailers and viewing updates, can be found at detroitcityofchefs.com.
As a proud supporter of Detroit: The City of Chefs, Paris Gourmet celebrates the artistry, diversity, and dedication of the chefs who bring Detroit’s culinary legacy to life.
PARIS GOURMET: HONORING ITALIAN CRAFTSMANSHIP THROUGH INGREDIENTS
At Paris Gourmet, honoring Italian culinary tradition begins with sourcing ingredients that reflect its uncompromising quality.
Our Italian-inspired products—including Diced Roasted Italian Hazelnuts, Whole Peeled Italian Tomatoes, and Italian-style Espresso—are crafted to help chefs bring those timeless flavors to life with ease and consistency.
Paris Gourmet proudly celebrates the chefs who carry these traditions forward—preserving the soul of Italian cooking while continually reinventing it for a new generation.