Why Some Italian Americans Call Pasta Sauce ‘Gravy’

Italian culinary traditions are rich and diverse, with numerous regional variations and family-influenced variations. One common source of debate, particularly among Italian Americans, is the terminology used to describe pasta sauces. Some Italian Americans use the word gravy to refer to certain pasta sauces, a practice that often sparks spirited discussions. This article explores why some Italian Americans call pasta sauce gravy, and how it has evolved over time.

Origins and Terminology

Residents of Italy, or Italia, do not typically use the term gravy in their culinary vocabulary. Instead, they use the terms salsa or sugo. Salsa generally refers to any flavored liquid, while sugo specifically denotes pasta sauce. It is worth noting that the word gravy in Italian actually translates to intingolo, which refers to the juice produced by roasting a meat joint.

The Transition to English

The origin of the term gravy being used for pasta sauce can be traced back to the early years of Italian immigration to the United States. When new immigrants began to make and enjoy their stews and sauces, they found a word that was already familiar and worked well for their new culinary experiences. The word gravy became synonymous with a sauce that was rich in flavor and typically contained meat.

Regional and Family Traditions

The use of the term gravy for pasta sauce can vary significantly based on regional and familial traditions. For example, an Italian family in South Philadelphia may have been accustomed to calling their red sauce gravy, while a cousin from outside Philadelphia might use gravy to describe a red sauce with meat. Conversely, another family outside Philadelphia might only use gravy for meat-based sauces. Ultimately, it comes down to family upbringing and tradition.

National and Community Sentiment

Italian-Americans often passionately defend their use (or lack thereof) of the term gravy. It is sometimes seen as a matter of pride to use the traditional Italian terms salsa or sugo. However, it is important to recognize that this is a matter of personal preference and regional customs, not a reflection of cultural accuracy. In the end, the debate over sauce vs. gravy is more about family tradition than linguistic correctness.

The Evolution of Gravy in Italian-American Cuisine

Gravy in the context of Italian-American cuisine has roots in Neapolitan ragu, a sauce made with meat, tomatoes, garlic, and onions, traditionally served with pasta. When Italian immigrants came to the United States, they adapted this dish and began to call it gravy, a term that resonated with their new cultural environment. As a result, the term gravy became normalized in Italian-American families.

Other Uses of Jus in Italian

Interestingly, the French term for gravy, jus, is used to describe a variety of flavored liquids, much like salsa in Italian. This linguistic connection highlights the interconnectedness of global culinary traditions. In Italian, many pastas are seasoned with sauces that, while not exactly gravy, are similar in their role of enhancing the flavor of the dish.

The Linguistic Journey of Sauce

Understanding the language and cultural nuances of Italian cuisine can provide fascinating insights into the evolution and adaptation of culinary terms. The term gravy in Italian-American cuisine represents a blend of traditional Italian flavors with American culinary customs. This blend creates a unique and rich culinary heritage, celebrating both cultural roots and community traditions.