“Italian” Dishes That Are Not Italian

True Italian cooking follows strict rules about ingredients, preparation methods, and even when to eat certain foods.

So some dishes we consider Italian classics may be hard to find in Italy itself. The story of these adapted recipes shows how food evolves as it travels to new places.

The Truth About Spaghetti Bolognese

Spaghetti Bolognese is not what you might think. In Bologna, Italy, you won’t find this dish on menus. Instead, locals eat tagliatelle with ragu. This meat sauce is very different from what many people outside Italy call Bolognese.

Real ragu has less tomato and more meat than most non-Italian versions. It uses just a bit of tomato paste, not chopped tomatoes. The sauce clings better to flat tagliatelle pasta than to round spaghetti.

The true recipe for ragu includes:

• Beef
• Pancetta
• Carrots
• Celery
• Onions
• Tomato paste
• White wine
• Milk

This mix of ingredients makes a rich, meaty sauce. It’s quite different from the tomato-heavy sauces often called Bolognese in other countries. So next time you’re in Bologna, don’t ask for spaghetti Bolognese. Try tagliatelle al ragu for a taste of the real thing!

The Spaghetti and Meatball Myth

Spaghetti and meatballs might seem like a classic Italian dish, but it’s not actually part of traditional Italian cuisine. In Italy, meatballs are called “polpette” and are usually served on their own as a main course. They’re typically fried and eaten without sauce.

Some Italian cooks like to add a tasty surprise to their meatballs. They put a small piece of fontina cheese in the middle before cooking. This creates a gooey center when you cut into the meatball.

In southern Italy, there’s a dish called “polpettone,” which means “big meatball.” It’s like a meatloaf cooked with tomatoes and onions in the pan. While it may be served with the tomato sauce, it’s not paired with spaghetti.

Italians sometimes use leftover polpettone to make sandwiches, which they call panini. This might be where the idea for American meatball subs came from.

So next time you’re craving Italian food, remember that spaghetti and meatballs together is more of an American creation than an Italian one!

Garlic Bread: Not Really Italian

Garlic bread isn’t a true Italian dish. Italians do enjoy bread with garlic, but it’s quite different from what many people think of as garlic bread.

In Italy, you might find bruschetta – toasted bread rubbed with garlic and drizzled with olive oil. It’s often topped with chopped tomatoes, salt, and more olive oil. This tasty snack is served as an appetizer, not with main dishes.

Italians use local breads like ciabatta for bruschetta. They don’t use French baguettes. And you won’t see garlic bread served alongside pizza or pasta in Italy. That’s more of an American or British custom.

So next time you’re in Italy, don’t expect to find buttery garlic bread on the table. Instead, try some authentic bruschetta as a starter!

Spicy Salami Mix-Up

Pizza lovers beware! The pepperoni you know and love isn’t what you’ll find in Italy. In fact, asking for pepperoni might get you a pizza topped with bell peppers instead of meat. Italians call bell peppers “peperoni” – notice the single “p.”

If you’re craving that spicy meat topping, ask for “salame piccante” or spicy salami. This tasty treat is similar to American pepperoni but might have a different flavor and texture.

Some Italian restaurants do offer a version of pepperoni, but it’s not as common as in the US or UK. The word “pepperoni” itself is actually an American creation, born from Italian-American culture.

For a more authentic Italian pizza experience, try toppings like:

• Prosciutto crudo (dry-cured ham)
• Salsiccia (Italian sausage)
• Funghi (mushrooms)
• Olive (olives)

Coffee Culture in Italy

Italian coffee is simple yet rich in tradition. In Italy, asking for an espresso might get you a puzzled look. Locals just call it “un caffè.” If you want a stronger kick, ask for a “caffè doppio.”

Most Italians enjoy their coffee while standing at the bar. They sip it quickly and move on with their day. Milk-based drinks like cappuccinos are morning treats only. After lunch, it’s all about pure coffee.

Here are some common Italian coffee terms:

• Caffè macchiato: Espresso with a splash of milk
• Latte macchiato: Hot milk with a dash of coffee
• Caffè corretto: Espresso with a shot of liquor

Be careful when ordering! Asking for a “latte” will get you a glass of milk. And don’t expect fancy syrups or size options like you might find in big coffee chains.

Italian coffee shops keep things classic. They focus on quality over variety. You won’t find low-fat milk options or trendy add-ins. Just good, straightforward coffee.

Breaded Meat with Cheese and Sauce

This tasty dish puts a meaty twist on an old favorite. It swaps eggplant for chicken or veal, keeping the crispy coating and cheesy topping. The meat gets breaded, fried, and covered in tomato sauce and melted cheese.

It’s a hit in America but you won’t find it in Italy. The original version used eggplant instead of meat. Italian cooks in the U.S. changed it up, adding more protein to the plate.

Why the change? When Italians came to America in the early 1900s, they found lots of cheap meat. This led to new recipes with more meat than before.

In Italy, pasta and meat are often served as separate courses. But this dish mixes them together, breaking the old rules. It’s a perfect example of how food can change when it moves to a new place.

Not-So-Italian Salad Topper

Italian dressing isn’t from Italy at all. It’s an American invention from the mid-1900s. The name comes from the Italian background of its creator, not its origin.

In Italy, salads are often kept simple. A little olive oil might be all that’s used. The fancy mix of herbs, spices, and sugar in Italian dressing isn’t something you’d find in a typical Italian kitchen.

The story goes that an Italian-American woman made big batches of her family’s dressing for her husband’s restaurant. People loved it so much that it was bottled and sold.

Here’s a quick comparison:

So next time you reach for that bottle of Italian dressing, remember it’s more of an American tribute to Italian flavors than an authentic Italian product.

Creamy Carbonara

Carbonara has evolved over time, with its creamy version becoming popular outside of Italy. The original Italian dish is much simpler, using just eggs and cheese to create a silky sauce. In contrast, many restaurants abroad add cream to make it extra rich.

The meat choice also differs between traditional and modern versions. Authentic Italian carbonara uses pork cheek, called guanciale. Some Italian cooks might use pancetta as a substitute. But bacon? That’s a big no-no in Italy!

Here’s a quick comparison: