#31: Italian-American Chef, Ettore Boiardi (1897-1985)

I don’t think it can get much more historic than this photo of Italian-American chef Ettore Boiardi, who was at least partially responsible for the phenomenon that is Italian-American food today. Renowned for his contribution, he must be equally loved and despised depending on what you think of Italian-American fare.

While many Italians may think the food he promoted was responsible for diluting Italian cuisine, there is no denying his part in its proliferation in the US and worldwide, particularly with his innovations in canned spaghetti sauce and grated parmesan cheese.