Most Americans don’t see a difference between Italian food and Italian-American food, but native Italians sure do.
Long before ragù was a ubiquitous brand of spaghetti sauce in a jar, it was ―and is ― the basis for untold volumes of Italian goodness, from tagliatelle a ragù to lasagna to gnocchi to supplì, deep-fried rice balls stuffed...
When it comes to pasta, Italy's inventiveness knows no bounds. There are as many shapes as there are sauces, and for each shape a name. via www.thelocal.it