Italian-American food is based primarily on the culinary traditions of Southern Italian immigrants, although a significant number of Northern Italian immigrants also came to the United States and also influenced this style of cuisine to some extent. Most of these immigrants arrived in the United States during the late 19th and early 20th centuries, and during this time, many Italians coming from Naples and Sicily moved to large American cities, such as New York City, Philadelphia, Chicago, St. Louis, Boston, Los Angeles, and San Francisco; the immigrant cuisine is thus largely derived from Neapolitan and Sicilian cuisine, and is particularly associated with these locations.