James Silverton > wrote:

> Victor Sack wrote:
>
> > Unless you are talking about pizza, I think the above has little to do
> > with reality in Italy, or else you are talking about America. Salsa or
> > sugo specifically named "marinara" is all but unknown in Italy; it is
> > mostly an American phenomenon. In Italy, "alla marinara" preparations
> > usually involve fish or seafood. I've posted about "marinara" on more
> > than one occasion. Here is an example:
> > <http://groups.google.com/group/rec.food.cooking/msg/e8e9238304bb53a0>.
> >
> I think you are badly informed Victor. Several apparently competent
> authors, some with Italian names, describe it.

It doesn't matter what their names are. What matters, is their books
are written in English for the American audience - and use American
terminology. The argument is easy - there are preciously few
"marinara", in the American sense, recipes written by Italians for
Italians in Italian. You will have a hard time finding such dishes in
Italy. I have never seen them when I lived in Italy and during my
Italian travels, but have seen them often on American menus.

Victor