Italian-American cuisine

Part of a series on
American cuisine
Regional cuisines Northeastern New England New Jersey New York City Philadelphia Midwestern Chicago Michigan North Dakota Ohio Omaha St. Louis Wisconsin Mid-Atlantic Baltimore Pittsburgh Southern (list) Atlanta Cajun Floribbean Kentucky Louisiana Creole Lowcountry Houston New Orleans Texas Tex-Mex Western California California fusion Los Angeles Pacific Northwest Rocky Mountain Southwestern New Mexican Other Hawaiian Military rations Puerto Rican Roadkill Tailgate party
History Thirteen Colonies Antebellum America Chuckwagon Culinary Revolution Food truck Diner Hot dog cart Ice cream van
Ingredients and foods List of American foods Apple Beef Blueberry Chocolate Collard greens Corn Okra Pecan Potato Pumpkin Sunflower seed Tomato Turkey Vanilla
Styles Barbecue in the United States Alabama Kansas City Memphis North Carolina South Carolina Santa Maria St. Louis Texas Fast food Fusion New American Pizza in the United States
Ethnic and cultural American Chinese Filipino-American cuisine Greek-American Indian Italian-American Japanese Jewish Mexican-American Native American Pennsylvania Dutch Soul food Tlingit
Holidays and festivals Fourth of July Christmas Thanksgiving
United States portal  Food portal
v t e

Italian-American cuisine (Italian: cucina italoamericana) is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.

As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide.