In recent years, Italians and Americans are revealing the distinguishing differences between Italian cuisine in their homeland and Italian cuisine in America. Substantial recognition and pride in American immigrants from Italy reflects the “Italian” classification for both cuisines. Italian cuisine, unlike Italian-American cuisine, stems from a distinguished heritage, which utilizes freshness and quality of local ingredients to produce their best dish, while Italian-American serve their spin on Italian cuisine in the most cost effective way.
“According to immigration records, more than 5 million Italians have settled in the United States” (Kittler & Sucher, 2004, p. 156). “Many Italians who arrived faced discrimination and hostility, and, in …show more content…
Girardelli writes, “Ethnic food is usually a marker of ethnic identity for a well-defined group of people. However, when the popularity of an ethnic food becomes a mainstream phenomenon, those who are willing to profit from an emerging business opportunity can easily commodify the food’s ethnic component.” Fazoli’s great use of communicative strategies lands them profitability and success. As an “Italian” restaurant, they give their customers the notion that their food is an authentic product of Italian cuisine (Giradelli, …show more content…
Upon visiting Portfino’s, the ambience of Italy is evident throughout the dining experiences. The décor portraying Italian fields and villages reflects that of the services and food that is offered at the eatery. The meals were brought out in the order of salad, appetizer, main course/pasta, and dessert. First a salad was served which consisted of undoubtedly fresh romaine and was accompanied by bruschetta and bread. The bread tasted fresh from the oven and the tomatoes, which were bought from a local market (according to the waiter), were juicy and absorbed in the bread nicely. Shortly after finishing the salad, the main course was unveiled. With the heat still steaming off the chicken, an aroma presented itself of prosciutto and herbs, which gave the cuisine its justice. Seemingly to finish the dish rather fast, it only leaves the eater craving more. In the experience of eating at a second-generation Italian restaurant it is evident that they genuinely care for the quality of Italian cuisine. In personal opinion, Italian food may only be given its proper justice in the land of which it originated from, Italy, but none the less, Portofino’s offers a second to none dining experience that properly serves the ethics and qualities that embodies Italian cuisine as it were originally
“According to immigration records, more than 5 million Italians have settled in the United States” (Kittler & Sucher, 2004, p. 156). “Many Italians who arrived faced discrimination and hostility, and, in …show more content…
Girardelli writes, “Ethnic food is usually a marker of ethnic identity for a well-defined group of people. However, when the popularity of an ethnic food becomes a mainstream phenomenon, those who are willing to profit from an emerging business opportunity can easily commodify the food’s ethnic component.” Fazoli’s great use of communicative strategies lands them profitability and success. As an “Italian” restaurant, they give their customers the notion that their food is an authentic product of Italian cuisine (Giradelli, …show more content…
Upon visiting Portfino’s, the ambience of Italy is evident throughout the dining experiences. The décor portraying Italian fields and villages reflects that of the services and food that is offered at the eatery. The meals were brought out in the order of salad, appetizer, main course/pasta, and dessert. First a salad was served which consisted of undoubtedly fresh romaine and was accompanied by bruschetta and bread. The bread tasted fresh from the oven and the tomatoes, which were bought from a local market (according to the waiter), were juicy and absorbed in the bread nicely. Shortly after finishing the salad, the main course was unveiled. With the heat still steaming off the chicken, an aroma presented itself of prosciutto and herbs, which gave the cuisine its justice. Seemingly to finish the dish rather fast, it only leaves the eater craving more. In the experience of eating at a second-generation Italian restaurant it is evident that they genuinely care for the quality of Italian cuisine. In personal opinion, Italian food may only be given its proper justice in the land of which it originated from, Italy, but none the less, Portofino’s offers a second to none dining experience that properly serves the ethics and qualities that embodies Italian cuisine as it were originally