Tuesday, August 9, 2016

The great sauce vs. gravy debate

I never knew whether this was an Italian
regional thing (as in where in Italy
your family came from) or an American
regional thing (as in where in this
country they settled), or a generational thing, 

or because "gravy" sounded more American
to people who wanted to assimilate.
I'm not Italian so I can't really weigh in, but
my in-laws were Sicilian—and not one woman in
that family would have been caught dead
serving it from a jar no matter what you call it!

[Linking back to Ruby Tuesday 
and Our World Tuesday.]


  1. To call it ”gravy,“ now aren’t they being saucy.

    So, good on mashed potatoes?

    1. My idea of “gravy” follows that of the dictionary definition: “a sauce made from the thickened and seasoned juices of cooked meat.” The labels up there creep me out, but there must be a reason for Stew Leonard to use the term “gravy” that way, and it must be acceptable to all others who use the term for that meaning. Oh, yeah. There is no right or wrong, just different people with different usages.

  2. Being from the deep south, the only gravy that is even in the neighborhood of red was red eye gravy! Never saw 'Italian Gravy'. You continue to educate this old woman.

  3. Fine pattern in your photo. Almost as good as Campbell's soup cans. I would like to try the product for myself to decide if it is gravy or marinara sauce.


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