Al Pacino is a big fan of a pasta dish called spaghetti aglio e olio. It’s a Neapolitan dish that features spaghetti noodles, good olive oil, lots of garlic and red pepper flakes for a spicy kick. It goes without saying the pasta dish and the Scarface star have been linked together a lot in recent history.
Al Pacino’s love of Spaghetti Aglio e Olio (Garlic & Oil) also came up in Daniel Bellino Zwicke’s Positano the Amalfi Coast Cookbook: Travel Guide. “When I was the wine director at Barbetta Ristorante in New York City, whenever Al came into the restaurant, he would often ask if we could make him a plate as it wasn’t on the menu,” Zwicke wrote. “Al literally made us an offer we couldn’t refuse, naturally we didn’t, and we always gave Mr. Pacino a plate of his beloved spaghetti aglio olio, just the way he liked it. You’re welcome Al.”
T-Bone Steak ! Al says, "I love a nice T-Bone Steak." And Al likes his steak covered with sautéed onions. He also loves to eat Dover Sole. He likes his Dover Sole sautéed in butter, with a little squeeze of fresh lemon. "So good."
Al loves Italian-American classics, like Spaghetti & Meatballs, Spaghetti in Garlic & Oil, or a simple Spaghetti Marinara. If he has some Eggplant Parmigiana in the frig, he'll eat it straight out of the refrigerator cold. He loves it, and says, "It taste very good ! Cold Spaghetti & Meatballs too. Believe it or not. I love it."
SICILIANS - Many became fisherman, fish sellers, farmers, or produce sellers.
Sicilians built the Banana * Lemon trade in New York City.
NEAPOLITANS living more in cities, became Barbers, Construction Workers,
Tailors, Shoemakers. Neapolitan stone masons built the subways and bridges across North Eastern America. Neapolitan tailors opened shops. Neapolitan pizzaiolo opened pizzerias and created the pizza business of America.
All Italians, whether Sicilian or Neapolitan were Catholic.
SICILIANS versus NEAPOLITANS in AMERICA
Italian Americans of Sicilian and Neapolitan descent represent the two largest regional groups that shaped the Italian diaspora in the United States between 1880 and 1920. Both originate from Southern Italy, but they possess fiercely distinct cultural identities, dialects, and traditions (a concept known as campanilismo).[1,2,3,4]
Key Cultural & Historical Differences
Origins & Ancestry: Sicilians come from the Mediterranean's largest island, which was historically conquered by the Greeks, Arabs, and Normans. Neapolitans come from the bustling, mainland coastal city of Naples and the surrounding Campania region, which was dominated by Spanish and French rules. [1, 2, 3, 4, 5]
Languages: Sicilian (siculu) and Neapolitan (napulitano) are recognized as distinct regional languages rather than mere dialects of standard Italian. They have entirely different vocabularies, pronunciations, and historical roots. [1, 2, 3]
Cuisine: The culinary staples differ significantly based on local agriculture. Neapolitan food is famous for its tomato-heavy dishes, mozzarella, and as the birthplace of pizza. Sicilian cuisine relies heavily on eggplants, citrus, ricotta, seafood, and Arabic-influenced ingredients (like pine nuts and raisins). [1, 2, 3, 4, 5]
The Italian American Experience
When these groups immigrated, "Italy" as a unified country was relatively new (unified in 1861). In the United States, immigrants did not identify as "Italian"; rather, they identified as Napolitani or Siciliani. Little Italy neighborhoods in New York (like Mulberry Street in Manhattan or Bensonhurst in Brooklyn) were initially segregated block by block based on these hometowns. Over generations in America, these distinct cultures blended to form the broader Italian American identity, though many families still proudly trace their specific regional heritage.
Anthony Bourdain's Favorite Italian Foods - Tony's Food Adventures in Italy
Daniel Bellino Zwicke is a Bestselling Cookbook author, culinary travel writer, and prominent voice in Italian-American food culture. Known for his deep roots in Greenwich Village and New York City's intersection of authentic Italian cuisine, travel adventures, and cultural memory. He captures this blend of food and travel across his widely successful Instagram page @NewYork.Italian and his extensive library of books.
Travel Storytelling: The book weaves historical and personal anecdotes about Italian adventures with handy regional travel info.
Special Tribute: It features a dedicated segment tracing Anthony Bourdain's footsteps across regions like Sicily, Rome, Venice, and Puglia.
The Ultimate Roman Obsession: Cacio e Pepe
Bourdain’s absolute favorite Italian pasta dish was cacio e pepe, the classic Roman specialty of pasta, starchy cooking water, black pepper, and sharp Pecorino Romano cheese. During his first-ever trip to the Eternal City on No Reservations, he dined at an undisclosed location—later revealed by fans to be Ristorante Roma Sparita in Trastevere—where the pasta was served inside a crispy, golden Parmesan cheese bowl. Transfixed by the meal, Bourdain famously declared it "the greatest thing in the history of the World" and jokingly muttered that it "could be illegal somewhere.
