Between 1880 and 1920, four million Italian Immigrants travelled the Atlantic to the United States of America. The majority of them came from Southern Italy and from the island of Sicily, and all embarked upon this journey to seek a better future, or even a fresh start, leaving behind a country that had been greatly affected by World War – but not their culinary traditions. Around the same period, immigrants from German-speaking countries arrived in New York bringing with them their favorite food: minced meat served in between two slices of bread, evoking memories of the port of Hamburg and the life they left behind. Enterprising immigrants opened restaurants providing the soldiers with the foods they had developed a craving for and introduced the soldiers’ families to spaghetti and meatballs, sausage and peppers, ravioli, flatbreads, lasagna, and pizza. Soon the gastronomic influences began to coalesce and the Italian-American culinary revolution begun.