Thanksgiving is a time when many kitchens fill with the warm aroma of roasting turkey, savory stuffing, and spiced pies. But for those of us who grew up in an immigrant’s experience of home country and Americana, Thanksgiving has its own unique flavor—literally and figuratively.
In this blog, I’ll explore the meaning of Thanksgiving, its cultural history, and how Italian American families, especially those with roots in Campania, put their own delicious spin on this iconic holiday.
What is Thanksgiving and Why Do We Celebrate it in the U.S.?
Thanksgiving, celebrated every fourth Thursday of November, is a day when Americans pause to reflect on gratitude, family, and food. Its origins date back to the early 17th century when the Pilgrims and Wampanoag Native Americans shared a harvest feast in Plymouth, Massachusetts. While this iconic gathering is often romanticized, the day has evolved into a secular holiday that transcends religious and cultural lines.
In the United States, Thanksgiving represents more than just a historical event. It’s a celebration of unity and abundance—a time to gather with loved ones around the table, recount blessings, and, of course, indulge in a feast. For many immigrant families, like mine, Thanksgiving was a blend of traditions embracing the American experience and traditions an complemented with foods with Italian origins
Thanksgiving Around the World
While Thanksgiving is uniquely American in its official form, the concept of giving thanks and celebrating the harvest is universal. Many cultures have similar traditions:
- Canada’s Thanksgiving: Celebrated on the second Monday of October, Canadian Thanksgiving also focuses on gratitude and harvest.
- Germany’s Erntedankfest: This harvest festival typically occurs in late September or early October and includes parades and church services.
- Korea’s Chuseok: A major harvest festival celebrated with family gatherings, ancestral rituals, and traditional rice cakes.
Italian culture, too, has its own ways of honoring abundance. In southern Italy, particularly in Campania, harvest festivals known as sagre celebrate everything from chestnuts to wine to truffles. These communal feasts might not look exactly like American Thanksgiving, but the spirit—gathering to celebrate food and family—is unmistakably similar.
Italian American Traditions for Thanksgiving
For Italian Americans, Thanksgiving is a beautiful fusion of cultures. My family, like many others, puts an Italian spin on the traditional American feast. Sure, there’s a turkey at the center of the table, but it’s surrounded by dishes that speak to our heritage.
The Hybrid Feast
A typical Italian American Thanksgiving begins with antipasti: a spread of cured meats, cheeses, olives, and marinated vegetables. Then comes the pasta course, often a lasagna or baked ziti; but between our family and my uncle’s family it was always both! Some might follow this with Turkey, but in our house we always served everything together. It was a huge feast both with the typical American style mashed potatoes and gravy as well as Italian-inspired sides like sausage stuffing and roasted fennel. My father’s favorite was a dish of escarole and cured meat, cooked into a savory dish where the meat sweetens the naturally bitter escarole greens.
Unique to our family, but famous in Italy during the holiday season, is the roasting of chestnuts. Chestnuts play a special part in Italian holiday traditions. As it turns out, my ancestors were simple farmers of Chestnuts up until 1889 when my great grandfather emigrated to the US. I’ve always remembered roasted golden brown chestnuts, with a cut in a sliced criss-cross at the top that would curl back and away from the chestnut meet when fully cooked. The taste may be acquired for some, but I loved the distinctive nutty flavor combined with a wonderful chew.
I won’t leave some of the most well known, iconic, and loved Italian ficture during the holidays – the sweets. In addition to pumpkin pie, which we had plenty of, often had ample amounts of Italian cookies, a ricotta stuffed sweet pastry called sfogliatelle,occasionally cannoli, or a ricotta cheesecake. And occasionally my father and my uncle would bring home a staple in pasticeria’s in Naples, rum infused Baba.
Italian American Recipes from Campania
Growing up, many of the dishes on our Thanksgiving table had roots in Campania, the region of southern Italy that includes Naples, Amalfi, and the island of Capri. Campania is known for its bold, flavorful cuisine, and those flavors have made their way into Italian American kitchens—sometimes with a twist.
Roasted Chestnuts (Caldarroste)
Ingredients:
- 1 kg (2.2 lbs) fresh chestnuts
- Water (for soaking)
- Salt (optional)
Prep Time:
- Preparation: 10 minutes
- Cooking: 20-30 minutes
Total Time: 40 minutes
Instructions:
- Prepare the Chestnuts:
- Wash the chestnuts thoroughly.
- Using a sharp knife, cut a small “X” on the flat side of each chestnut. This prevents them from bursting during roasting.
- Soak (Optional):
- Soak the chestnuts in water for 1-2 hours to make them easier to peel.
- Roast:
- Heat a large skillet or roasting pan over medium-high heat.
- Place the chestnuts in the pan in a single layer. Cover with a lid or foil and roast for 20-30 minutes, turning occasionally.
- Cool and Peel:
- Let the chestnuts cool slightly before peeling. Serve warm, sprinkled with salt if desired.
Escarole and Ham Soup (Minestra Mitrata)
Ingredients:
- 2 heads escarole, cleaned and chopped
- 150 g (5 oz) cooked ham, diced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 5 L (6 cups) chicken broth
- 1 small onion, finely chopped
- 1 bay leaf
- Salt and black pepper, to taste
- Grated Parmigiano-Reggiano cheese (for serving)
- Crusty bread (optional, for serving)
Prep Time:
- Preparation: 15 minutes
- Cooking: 25 minutes
Total Time: 40 minutes
Instructions:
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add garlic and onion, and sauté until fragrant and translucent.
- Add Escarole and Ham:
- Add the chopped escarole and diced ham to the pot. Cook for 5 minutes, stirring occasionally.
- Simmer Soup:
- Pour in the chicken broth and add the bay leaf. Season with salt and black pepper.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until the escarole is tender.
- Serve:
- Remove the bay leaf. Ladle the soup into bowls, sprinkle with grated Parmigiano-Reggiano, and serve with crusty bread if desired.
Stuffed Artichokes
In Campania: The traditional version of stuffed artichokes, or carciofi ripieni, involves breadcrumbs, garlic, parsley, and a drizzle of olive oil. The artichokes are slow-cooked until tender and fragrant.
In Italian America: We amp it up with grated Parmesan or Pecorino, perhaps some diced pancetta, and a sprinkle of red pepper flakes for heat. The result is a dish that’s both hearty and comforting, perfect for Thanksgiving.
Eggplant Parmigiana
In Campania: Thinly sliced eggplant is lightly fried and layered with simple tomato sauce, fresh basil, and mozzarella, then baked to perfection.
In Italian America: Our version often includes breaded and fried eggplant slices and a thicker, more robust marinara sauce. It’s a crowd-pleaser and often makes an appearance at Thanksgiving, especially as a vegetarian main dish.
Pastiera
In Campania: Pastiera, a traditional Easter dessert, is made with ricotta, cooked wheat berries, and a hint of orange blossom water.
In Italian America: The orange blossom water is often swapped for vanilla extract, and wheat berries might be replaced with rice or even omitted entirely. It’s not a Thanksgiving staple, but its creamy, citrusy flavor feels right at home on a holiday dessert table.
The Heart of the Holiday
As much as I love the food, what makes Thanksgiving special is the time spent with family. I have fond memories of sitting at the kids’ table, sneaking bites of prosciutto when no one was looking, and listening to my grandparents tell stories of their journey to America.
For Italian Americans, Thanksgiving is more than a day of turkey and football. It’s an opportunity to honor our dual identities—to celebrate the land that gave us so much while paying homage to the traditions that shaped us.
Warm Wishes for the Season
To all our clients, their families, and their friends: I wish you a Thanksgiving filled with warmth, laughter, and delicious food. May your holiday table be as rich in love as it is in flavor, and may the spirit of gratitude carry you through the season and beyond.
From our family to yours, Buona Festa del Ringraziamento!
