The Thanksgiving Holiday between Italy and the United States: when gratitude speaks two languages

On the fourth Thursday of November, millions of people in the United States gather to celebrate Thanksgiving Day with a dinner full of symbolic dishes and gestures: turkey, mashed potatoes, cranberry sauce, and expressions of gratitude. In Italy, Thanksgiving is neither an official nor a traditional holiday, but in recent years it has begun to attract attention, not so much for its historical origins as for its presence in the media and on international tables. This article explores how the holiday is experienced in Italy by those who have ties to the U.S. and how Italians in the United States have turned it into an Italian-American celebration.

Thanksgiving in Italy: a discreet yet meaningful presence.

In Italy, Thanksgiving is not part of the national calendar of holidays, yet in large cities like Rome, the number of themed events is growing: restaurants, bars, and venues organize dinners dedicated to the celebration, aimed at American expats, international students, or curious Italians. For example, in the capital many places offer a “traditional turkey meal” with roast turkey, side dishes, and pumpkin pie.  The American Club of Rome also hosts its “Annual Thanksgiving Dinner” at Emme Restaurant (Via Margutta 19) to mark the occasion. For American students living in or visiting Italy, these events are a fascinating opportunity to observe how an American tradition is reinterpreted in a different cultural context.

At the same time, awareness of the holiday has been fueled by the media: films such as Eat Pray Love include a scene in which the protagonist, while in Italy, takes part in a Thanksgiving meal with new Italian friends. Moreover, specialized articles point out that many Italians, though they do not officially celebrate the holiday, are familiar with it thanks to film and television scenes showing American families gathered around the turkey.

Italians in the U.S. and the cultural “fusion” of the Thanksgiving table.

In the United States, for Italian immigrants or Italian-Americans, Thanksgiving is often a holiday they embrace with enthusiasm. Because it is not religious but cultural, it is accessible to everyone regardless of background. Even on these “foreign” tables, the turkey remains the star, accompanied by mashed potatoes, cranberry sauce, stuffing, and pumpkin pie, but Italian dishes are never far away: lasagna, baked pasta, and perhaps a toast with a glass of Prosecco. An article  reported that actor and chef Stanley Tucci suggested including lasagna in the Thanksgiving menu in many Italian-American families.

This fusion creates a fascinating cultural moment: Italians participating in a local (American) tradition while incorporating elements of their own cuisine and identity. For many, it becomes a new kind of “Sunday lunch,” but one that takes on an added layer of appreciation and gratitude.

Americans in Italy: reinventing Thanksgiving.

For Americans living in Italy, Thanksgiving takes on a creative twist. Finding a whole turkey or ingredients like cranberry sauce is not always easy, so menus are adapted: roast chicken instead of turkey, Italian autumn sides such as chestnuts, potatoes, and seasonal vegetables, and young wine (vino novello) to accompany the meal. As noted in a Rome blog: “[…] if you want to keep the spirit of the American holiday, surprise your guests with turkey and pumpkin pie, but don’t be shocked if there’s also a risotto alla zucca or a local wine on the table.” In this context, Thanksgiving becomes a hybrid: American tradition + Italian culture, with the table serving as the meeting point of identities. 

A similar idea, with a different flavor.

Every year, on the eve of Thanksgiving, the President of the United States officially “pardons” two turkeys, saving them from the oven and sending them into “retirement” on a farm, a university campus, or even to Disney World. Not a bad fate, considering that some of them — such as Pumpkin and Pecan, pardoned in 2008 — have even flown first class on a United Airlines flight to Los Angeles. According to other sources, in previous years these lucky birds also traveled in the cabin, comfortably seated in special cages.

PAROLE DIFFICILI

Tacchino: il piatto principale tradizionale del Ringraziamento, simbolo della festa. In genere è arrostito e servito con salse e contorni.

Il tacchino è il vero protagonista del Ringraziamento: senza di lui, la tavola sembrerebbe incompleta.

The turkey is the real star of Thanksgiving: without it, the table would feel incomplete.

Purè di patate: contorno morbido preparato con patate bollite, latte e burro; accompagna quasi sempre il tacchino.

Nessun pranzo del Ringraziamento è completo senza una montagna di purè di patate accanto al tacchino.

No Thanksgiving meal is complete without a big serving of mashed potatoes next to the turkey.

Ripieno: composto di pane, erbe e verdure usato per farcire il tacchino o servito come contorno.

Ogni famiglia ha la sua ricetta segreta per il ripieno: c’è chi aggiunge sedano, chi mele, chi castagne.

Every family has its own secret stuffing recipe: some add celery, others apples, others chestnuts.

Torta di zucca: dolce simbolo del Ringraziamento, a base di purea di zucca, panna e spezie come cannella e noce moscata.

Dopo il pranzo, la torta di zucca profuma la casa e segna l’inizio della stagione natalizia.

After the meal, the pumpkin pie fills the house with its aroma and marks the start of the holiday season.

Avanzi: ciò che rimane del grande pasto del Ringraziamento e che viene consumato nei giorni successivi.

Ogni anno mangiamo gli avanzi del Ringraziamento per una settimana!

Every year we eat Thanksgiving leftovers for a whole week!

Salsa di mirtilli rossi: salsa agrodolce preparata con mirtilli rossi, servita fredda come accompagnamento al tacchino.

La salsa di mirtilli rossi aggiunge una nota fresca e fruttata al sapore intenso del tacchino.

Cranberry sauce adds a fresh, fruity note to the rich flavor of the turkey.

Salsa di carne: salsa calda e densa ottenuta dai succhi di cottura del tacchino, spesso addensata con farina o brodo.

Durante il pranzo, la nonna versa la salsa di carne sopra il purè e il ripieno: è il tocco finale della festa.

During the meal, grandma pours gravy over the mashed potatoes and stuffing: it’s the finishing touch of the feast.