The Italian Thanksgiving in New England was and still is a piece de resistance – a masterpiece of Italian and American cooking. It’s also a result of Italian cooks who successfully resisted do-gooders trying to Americanize their food habits.
An Italian Thanksgiving in the Italian cities like Waterbury, Conn., or Providence, R.I., or Revere, Mass., typically started out with antipasti – thin slices of prosciutto, salami, mortadella along with black olives and crusty bread. Soup followed, maybe escarole or dumpling, and lasagna or ravioli.
