The original image of Italian food when it spread outside Italy was largely shaped by the Italian immigrant communities, especially in the United States, during the late 19th and early 20th centuries. These immigrants brought with them their regional dishes and food traditions, which were often adapted to local ingredients and tastes abroad. For example, Neapolitan immigrants introduced pizza as a street food snack, eaten with the crust folded over, which eventually became widely popular in America and beyond

. At that time, Italian food abroad was associated with simple, hearty, and affordable dishes made from locally grown or preserved ingredients, such as dried pasta, cheese, tomatoes, and olive oil. The cuisine was seen as family- style, modest eateries, ice cream parlors, and cheap pizzerias, reflecting the immigrant experience and economic conditions

. This image was also linked to conviviality, festivity, and a welcoming affability cultivated by Italian entrepreneurs, which helped counter negative stereotypes about Italian communities

. The classic Margherita pizza, created in Naples in 1889 with ingredients representing the Italian flag (tomato, mozzarella, basil), became an iconic symbol of Italian food internationally

. However, many dishes and ingredients that are now considered quintessentially Italian, such as pasta and tomatoes, only became popular in Italy and abroad relatively recently, and their association with Italian cuisine was strengthened by the diaspora

. Over time, the "Italian Sounding" phenomenon emerged, where Italian names, colors, and imagery were used on products and dishes abroad that were often detached from authentic Italian recipes, reflecting adaptations by immigrant communities and commercial interests

. In summary, the original image of Italian food outside Italy was that of simple, regional, immigrant-rooted dishes emphasizing pasta, pizza, and convivial dining, which evolved through adaptation and marketing into the globally recognized cuisine today