Talk:Spaghetti and meatballs

message: Why does this direct to On Top of Spaghetti? I am changing this to a blank page, as I think "spaghetti and meatballs" deserve their own page, just like Macaroni and Cheese.
76.185.161.52 03:37, 15 August 2007 (UTC)

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: I read the article about Il talismano della felicità and it says the english version included some obbligatory American recipes for the American audience.  I wonder whether the Italian version had a recipe for spaghetti and meatballs.  If not, the Americanized version of the book can hardly be used to back up the claim of authenticity.72.78.15.183 (talk) 02:50, 19 August 2010 (UTC)
thread_title:  Question about Il talismano 

message: As summarized by The Atlantic, spaghetti with meatballs is an Americanized dish
Where the original Italian/Campanian recipe have small amounts of meat as flavoring for the sauce, with meat eventually served later as second dish, the American version has substantially larger meatballs and is meant to be a single course
In other words, in the American version, pasta can be seen as a side for the meatballs, in the Italian recipes pasta is the core of the dish and meat is just an ingredient of the sauce
Since my edits are being blocked, I leave this here for anyone who want to implement it. Have a nice day!
For whatever reasons, what became Italian-American cuisine started with a base of Campanian food, minus many kinds of vegetables and cheeses and plus a lot of meat. Thus the rise of spaghetti and meatballs, a dish unknown in Italy. It probably had its origin in several baked Neapolitan pasta dishes, served at religious festivals such as Carnival and Christmas, that used meatballs no bigger than walnuts and also called for such ingredients as ham and boiled eggs. Thus, too, the rise of the lavish portions and the reliance on garlic, hot pepper flakes, and oregano, seasonings that seemed to become more and more prominent as the immigrants were assimilated into American culture. Levenstein and Conlin point out that Italian-Americans embraced enthusiastically the Americanized version of their food, and went on thinking of it as just like the food in the old country.
http://www.theatlantic.com/magazine/archive/1986/07/pasta/306226/
http://www.dummies.com/how-to/content/an-italian-dinners-courses.html  — Preceding unsigned comment added by 61.125.230.75 (talk) 02:05, 23 May 2016 (UTC)
replies: text: Yup, there's also "spaghetti bolognese" which is basically the equivalent of "spaghetti with meatballs" in most European countries (other than Italy, of course). "Spaghetti bolognese" actually somewhat resembles ragù alla napoletana and it usually contains minced beef, tomato sauce, onions, garlic, carrots, herbs and sometimes cream. It is served with spaghetti and parmesan/grana padano cheese. JJohannes (talk) 21:00, 2 November 2017 (UTC)
replies: text: Nonsense. — fortunavelut luna 07:26, 3 November 2017 (UTC)
thread_title:  In brief 

message: the dishes mentioned as "italian equivalents," , maccheroni, rigatoni, are not, in fact spaghetti. they are different forms of pasta but not spaghetti. Therefore I remain unconvinced. 2001:982:7A85:1:E9BE:F63B:9F11:4A5C (talk) 14:57, 20 January 2022 (UTC)
thread_title:  italian or not? 

message: 80% of the article is about dishes that are not spaghetti and meatballs, which is really weird. I mean, most of the article is not encyclopedic, but just a desperate argument for the idea that spaghetti and meatballs is an Italian dish, even though nobody's ever seen it in a restaurant in Italy! Sorry guys, but why can't you be proud of the dish as an American specialty, instead of trying desperately to persuade the world it is Italian when it's clearly not? It's really an unusual lack of self-confidence to come from the Americans... ;-)  — Preceding unsigned comment added by ‎ 158.194.47.42 (talk) 15:36, 29 November 2023 (UTC)
thread_title:  Come on, this is just arguing, not writing encyclopedic texts