THE HISTORY of Italian cuisine is rich and diverse, featuring a wide range of influences from around the world. From ancient Roman meals to modern-day dishes popularized in Italian-American culture, Italian cuisine is a melting pot of different traditions and ingredients.
One of the earliest and most influential cultures to shape Italian cuisine was the ancient Greeks. After establishing colonies in Southern Italy and Sicily in the eighth and seventh centuries B.C., the Greeks introduced many ingredients and cooking methods that would become staples of Italian cuisine, including olives, grapevines, and peppers.
The Roman Empire also played a significant role in developing Italian food. The Romans introduced new ingredients to Italy, such as cheeses, sausages, and even exotic ingredients from across the Mediterranean, such as spices and verjus.
Other outside influences continued to shape Italian cuisine over the centuries. Arab traders brought new spices and flavorings to Italy, including sugar, saffron, and cinnamon. In the Middle Ages, trade routes brought fresh foods to Italy, including exotic fruits, such as apricots and melons, which the Arabs introduced.
During the Renaissance period, Italian cuisine began to take on new forms. Trade routes with the Orient brought fresh ingredients like rice and exotic spices, influencing the development of risottos and other rice-based dishes. The Medici family, particularly Catherine de Medici, was instrumental in bringing new French cooking methods to Italy, which led to the creation of classic Italian dishes like Osso Bucco and Chicken alla Marsala.
Italian cuisine continued to evolve throughout the 19th and 20th centuries as waves of immigrants from different regions of Italy brought their unique culinary traditions to the United States. Italian-American cuisine, typified by spaghetti and meatballs, became wildly popular, and many Italian dishes evolved into Italian-American fusion dishes.
From ancient times to the modern day, The food traditions of many different nations have influenced Italian cooking, each leaving its unique mark on the rich tapestry of Italian cuisine. Today, Italian food remains one of the world’s most beloved and widely appreciated cuisines.
Thanks to Nixson Santos and his family, Italian cuisine and its rich history are alive and well in Tullahoma.
Last October, Santos and his brother-in-law, Ronnie, decided to open a second location of their family-owned restaurant in Tullahoma.
Alongside his cousin, Fredy, Ronnie is the co-owner of Ragú in Maryland. At their Maryland-based business, the partners offer Napoli and Florence Italian-style dishes with authentic ingredients such as their sauce and imported Grande mozzarella cheese. They aim to serve Italian-inspired fresh dishes, including seafood, pasta, subs, and paninis.
After several discussions with his brother-in-law, Ronnie decided it was time to expand the business and bring Ragú somewhere he knew the restaurant would be welcome.
Santos wanted to bring Ragú to Tullahoma because he loved his small town and knew that Tullahoma was ready for something fresh and different.
Ragú II opened its doors in 2022 and has gained a faithful following. Patrons come in hungry and ready to try freshly prepared, made-to-order dishes that entice the senses. From the visual to the delicious smells and tastes, Santos and his staff ensure each customer can get the Italian experience they have come in for.
“Our customers are great,” Santos said. “They have been very supportive, and I’m glad they love our food. That’s why we try to make everything fresh for them and do the best we can. I’m really happy that people really love it.”
Their menu consists of a selection of New York-style pizza, fresh salads, paninis, wraps, classic pasta, risotto, and homemade gnocchi “from the land” Italian dishes and “from the sea” seafood dishes. There are also soups, grilled flatbread, chicken wings, sub sandwiches and burgers, and healthy and gluten-free options.
Santos said the key to their success is that fresh ingredients always come first. From one of their most popular dishes, traditional Ragú, made with imported Italian D.O.P. San Marzano tomatoes, to their New York-style pizza, they work tirelessly to ensure only the freshest ingredients are used.
“People really love our menu and food,” Santos said. “We try to serve everything as fresh as possible. We want people to enjoy the experience of eating our food. We try to have a lot to choose from.”
With almost a year under their belts as business owners, Santos invites everyone to come out and experience Italy’s historically rich and delicious food. GN
