Spaghetti with meatballs are part of the culinary tradition of the Abruzzo, Apulia, Sicily, and other parts of southern Italy. A recipe for rigatoni with meatballs is in "Il cucchiaio d'argento" ("The Silver Spoon"), a comprehensive Italian cookbook known as the "bible" of Italian cooking. Other dishes that have similarities to spaghetti and meatballs include "pasta seduta" 'seated pasta' and "maccaroni azzese" in Apulia. Some baked pasta dishes from Apulia combine pasta and meat where meatballs, mortadella, or salami are baked with rigatoni, tomato sauce, and mozzarella, then covered with a pastry top. Other pasta recipes include slices of meat rolled up with
Italian ice ice is also known as water ice in the Philadelphia metropolitan area (i.e. the Delaware Valley and South Jersey). Like Italian ice, water ice is similarly derived from granita brought to Philadelphia by Italian immigrants. Water ice has also been described as a specific type of Italian ice originating in Philadelphia, or a "variation on the more broadly-accepted Italian ice." Except when made from fruit or fruit juice, Italian ice is defined in US law as a food of minimal nutritional value. Italian ice Italian ice is a sweetened frozen dessert made with fruit (often from concentrates, juices or purées)