Red Sauce in Italy: Terminology, Types, and Cultural Context

The usage of red sauce in Italian cuisine varies across generations and regions, reflecting the diverse influences and linguistic splits in the Italian-American community. This article explores the terminology and usage of red sauce in Italy, clarifying common misconceptions and providing insight into its cultural significance.

Terminology and Naming of Red Sauce in Italy

The term marinara refers to a red sauce commonly used in Italian cuisine. According to many Italian authorities, the term 'alla marinara' means 'in the style of sailors' and is traditionally prepared with tomatoes, garlic, onion, oregano, and/or basil.

For the marinara recipe, you can follow these steps:

Chop fresh tomatoes, garlic, onion, and herbs such as oregano and basil. Cook the garlic and onion in a pan with olive oil until translucent. Add the chopped tomatoes and simmer for about 20 to 30 minutes until the sauce has thickened. Season with fresh herbs and salt to taste.

Tradition in Italian-American Communities

Amongst first-generation Italian immigrants and their descendants, the sauce that was initially called marinara in Italy came to be known as gravy in the United States.

My parents, who are first-generation immigrants, and their parents, originally from Italy, called it marinara sauce. However, upon hearing from an older family member who was a child in the early 1960s, the sauce was referred to as gravy. The use of the term gravy is not unique to my family; my oldest sister, who is also 80 years old, confirms that gravy was the term used in the Italian-American community during her formative years.

Understanding the Terminology in Italy

In Italy, the term marinara is the traditional name for a red sauce. A precise translation of the phrase alla marinara suggests that the sauce is 'in the style of sailors.' This might be due to its common use on ships and by sailors during voyages.

Marinara Versus Salsa di Pomodoro

Another term you might encounter is salsa di pomodoro, which literally translates to 'sauce from the apple of gold apple.' According to our Italian-American friend, this is the correct term for a tomato-based sauce in Italy. It is important to note that while marinara is the popular term, the precise definition of alla marinara can be more specific in culinary contexts.

Popular Uses of Red Sauce

Red sauce is used in various Italian dishes, including:

Spaghetti: A classic pasta dish that pairs well with a drizzle of red sauce. Fish: Red sauce can be used to enhance the flavor of seafood dishes, such as baked cod or grilled swordfish. Meat: The sauce can be used to cook meat dishes, such as osso buco or bistecca alla fiorentina.

Conclusion

The usage of red sauce, be it marinara or salsa di pomodoro, is a significant part of Italian cuisine. Despite the different terms used in Italy and in Italian-American communities, the essence of the sauce remains the same – a flavorful blend of tomatoes, herbs, and spices that enhance the dishes it accompanies.

If you are interested in learning more about Italian cuisine or exploring the various types of red sauce, you can refer to resources such as cookbooks, online recipes, and local Italian restaurants. Enjoy the rich flavors and cultural heritage of this popular sauce!

Further Reading and Resources

Explore the historical and cultural significance of red sauce in EatingWell. For detailed instructions on how to make marinara sauce at home, check out SimplyRecipes.