"We may receive a commission on purchases made from links. The 1980s marked a golden era for Italian-American cuisine. It was the era of excess, when dining out was always an occasion and portions were generous enough to actually satisfy your hunger. "Food in the '80s was all about upscale decadence," recalls Theresa Scotto, Brooklyn-born restaurateur and owner of Pelato restaurants. Many of the era's most popular dishes borrowed Italian roots, whether that be technique or one defining flavor, then took flight in American kitchens."
"When asked about the first flavor that comes to mind from the era, Joe Isidori - part of a long lineage of Italian-American chefs in NYC and current chef-owner of Arthur & Sons - answers immediately, "Tomato and basil, no question. That combo was everywhere; you couldn't walk into a restaurant in New York without smelling that classic pairing." James Delmage, founder and cookbook author of " Sip & Feast," echoes the same sentiment even more emphatically."
The 1980s represented a golden era for Italian-American cuisine characterized by indulgence, oversized portions, and upscale decadence. Many popular dishes adapted Italian techniques or singular flavors and expanded in American kitchens. Tomato and basil formed the era's defining aromatic pairing, and red-sauce preparations dominated menus. Dishes often featured heavy additions of butter, cream, and cheese, reflecting a distinctly Americanized approach to Italian roots. Penne alla vodka emerged as an iconic dish of the decade, notable for its creamy pink sauce, spicy kick, and the aspirational flourish of vodka. These recipes emphasized richness and theatrical presentation.
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