The Cultural Divide: Sauce vs. Gravy
If you’ve lived in the tri-state area, you’ve undoubtedly encountered the heated discussion surrounding the terms ‘pasta sauce’ and ‘gravy.’ Italian Americans, steered by generations of culinary tradition, hold strong opinions on this topic. It’s important to note that in Italy, the terminology diverges altogether—what Americans refer to usually as sauce made from tomatoes is called ‘sugo,’ while slow-cooked variations with meat are known as ‘ragù.’
The Geographic Influence on Terminology
Historians like Simone Cinotto and Lorraine Ranalli, author of ‘Gravy Wars,’ suggest that geography plays a pivotal role in this debate. It seems that the term ‘gravy’ is more prevalent among Italian communities on the East Coast, particularly in Philadelphia, New York, and Boston. Yet, this doesn’t account for areas like Chicago and New Orleans, where ‘gravy’ also finds a home. The etymological debate continues, as those differentiating based on their family’s immigration history also find strength in their arguments.
Defining Sauce and Gravy in Italian American Culture
Interestingly, the distinction between sauce and gravy is nuanced even within Italian American households. While some Italian Americans, including celebrated director Martin Scorsese, advocate for the use of ‘sauce,’ others reserve ‘gravy’ for the robust, meat-laden varieties. Adaptations in language have blurred these lines, leading to a culinary landscape where both terms coexist—each carrying its own rich history and familial significance. Enjoying a meal with loved ones transcends this debate, yet the traditions may continue to evolve as newer generations discover their culinary roots.
