Chefs in both Italy and the U.S. claim vodka pasta sauce invention
Vodka pasta sauce is not a traditional Italian dish; it gained popularity in the 1970s. Originating on the Atlantic Coast of the U.S., it began as a simple, home-cooked favorite. Particularly favored in New York City, the city is often considered the birthplace of this dish. Many credit Chef Luigi Franzese of Orsini Restaurant with its creation, while others argue that Italian chef Armando Mei developed his own version just a few blocks away as early as 1967. Distinguishing between the dish's invention and its rise in popularity is challenging. By the 1970s, vodka pasta sauce had become a restaurant sensation, with critics evaluating various interpretations. This environment paved the way for Carbone's, which gained a devoted following thanks to its sauce and renowned chicken parm.
However, some assert that vodka sauce originated in Italy before making its way to the U.S. The first documented reference appeared in 1974 in the memoir and cookbook "L'Abbuffone" by Italian actor Ugo Tognazzi. Others suggest that the restaurant Dante in Bologna was the first to combine the ingredients. There's also a captivating story that the sauce was created in Rome as part of a promotion for a vodka brand. While it may be impossible to pinpoint a single origin, one thing is clear: vodka pasta sauce is a delightful blend that has firmly established its place in culinary culture.
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