In the late 19th century, thousands of Italian families settled in Chicago’s Little Italy neighbourhood, opening trattorias, bakeries and small grocery shops to recreate the flavours of home. The immigrants brought with them recipes, traditions and, above all, the Italian way of experiencing the table as a time for gathering, sharing and conviviality. It wasn’t always possible to find the exact ingredients for the original recipes, and so a process of adaptation began: new ingredients, more generous portions, bolder flavours… this is Chicago’s Italian-American cuisine, and we’ve tried it with our Barbera d’Asti Superiore I Tre Vescovi!
Deep Dish Pizza
Created in the 1940s at the historic Pizzeria Uno, based on an idea by Texan entrepreneur Ike Sewell and Italian restaurateur Ric Riccardo, Deep Dish Pizza was intended to recreate a dish that would be familiar to Italian immigrants, while adapting it to American tastes.
A sort of ‘upside-down pizza’ cooked in a deep baking tin, similar to those used for cakes (literally, ‘deep dish pizza’ means exactly that). The dough forms a sort of shell that first holds the (loooads of) cheese and then the tomato, the opposite of how our pizzas are topped. This sequence is not accidental: it prevents the cheese from burning during the long cooking times, which can be as long as 30–40 minutes.
Over the years, this pizza has become a true gastronomic symbol of Chicago. Which one is the best? Everyone has their own opinion, but on one thing everyone agrees: it is 100% a Chicago creation.
Italian Beef Sandwich
Another symbol of Chicago’s Italian-American cuisine is the Italian beef sandwich, which has become even more iconic thanks to the series “The Bear”. As roast beef was an expensive commodity in the 1920s and 1930s, it was used sparingly; to feed more people at parties, weddings and family gatherings, the beef was sliced very thinly and served on bread.
To keep it tender and flavourful, the slices of meat were soaked in the spice-rich cooking gravy, a technique that enhanced the flavour even with the limited amount of available meat.
Its popularity is inextricably linked to Al’s #1 Italian Beef, which opened in 1938 and is still considered one of the landmarks for this dish. Success came quickly: the sandwich was cheap, nutritious and perfect for the city’s workers.
And what is one of the most typical condiments to add to the Italian Beef Sandwich? Giardiniera, none other than the way we’ve always preserved pickled vegetables in Piedmont.
A hearty cuisine, just like the Midwest, to be paired with Italian wine
Chicago’s cuisine reflects the character of the Midwest: bold flavours, hearty dishes and a strong sense of conviviality. On our journey, it was not difficult to draw parallels with certain Italian culinary traditions, where meals are often lavish, tied to the seasons and, above all, centred on sharing.
And this is precisely where Italian wine naturally finds its place. In the city’s restaurants and wine bars, there is a growing interest in wines that speak of their terroirs, traditions and unique identities.
Barbera’s natural acidity, the freshness of the fruit and its good structure make this wine perfect for accompanying rich, flavourful dishes such as those found in Chicago. A pairing that demonstrates just how well Italian wine adapts to different culinary contexts, especially when it complements dishes that express a place’s own identity.
Because whilst Italian cuisine in Chicago has evolved over time, the spirit of the table has remained the same: sharing a good meal and a good glass of wine, even thousands of miles from home.
