Think spaghetti and meatballs is a classic Italian dish? Think again.
These 20 so-called ‘Italian’ dishes are more popular abroad than in Italy itself! Each one of these dishes has a story that challenges what many consider traditional Italian cuisine.
From creamy sauces to crispy toppings, these foods have been adapted and embraced by cultures around the world, often deviating from their original roots.
1. Spaghetti and Meatballs
Spaghetti and meatballs? Not in Italy! Italians eat their pasta and meat separately. While spaghetti is a beloved staple in Italian cuisine, the notion of pairing it with large, juicy meatballs is a creation found mostly in the United States.
Back in Italy, you’ll find meatballs, or “polpette,” served as a main dish, sans pasta. Often, these meatballs are smaller and simpler, focusing on the quality of the meat rather than the size.
2. Fettuccine Alfredo
Fettuccine Alfredo sounds so Italian, right? Well, if you’re in Italy craving Alfredo, be prepared for a surprise. While this creamy pasta dish takes its name from Alfredo di Lelio, an Italian restaurateur, the rich cream sauce is not what you’d find in Italy.
In Rome, Alfredo’s original dish was just pasta, butter, and Parmesan. No cream, no garlic! American chefs expanded on this, crafting the creamy sauce we know today.
3. Chicken Parmesan
Chicken Parmesan, or “Chicken Parm,” is a staple in many Italian-American homes, but it’s not a traditional Italian dish. In Italy, you’ll find “Melanzane alla Parmigiana” with eggplant, not chicken.
The idea of breading a chicken breast, smothering it in marinara sauce, and topping it with cheese is an Italian-American invention, possibly inspired by the eggplant version. If you’re searching for authentic Parmigiana in Italy, expect succulent layers of eggplant, tomatoes, and cheese.
4. Garlic Bread
This is a favorite sidekick to pasta dishes in America, but in Italy, it’s a different story. Italians prefer bruschetta, which is simply toasted bread rubbed with garlic, drizzled with olive oil, and sometimes topped with tomatoes.
The buttery, garlicky version we know was popularized in the United States, turning a simple Italian starter into a richer side dish. Next time you enjoy garlic bread, savor it as a delightful American adaptation.
5. Pepperoni Pizza
Order a pepperoni pizza in Italy, and you might get a surprise! “Peperoni” in Italian refers to bell peppers, not spicy salami. The pepperoni pizza we love in America is an Italian-American creation.
In Italy, you’ll find pizzas with various toppings like “salame piccante,” closer to what Americans call pepperoni, but not quite the same. So, if you’re a spicy salami lover, remember that pepperoni pizza is more American than Italian. Enjoy it as a zesty fusion of cultures!
6. Italian Dressing
When you drizzle Italian dressing on your salad, you’re enjoying a unique twist inspired by Italian ingredients, yet crafted on American shores. Italian dressing is a favorite for salads in the U.S., but in Italy, such a concoction doesn’t exist. Italians use olive oil and vinegar to dress their salads.
The herb-laden, tangy dressing was inspired by Italian flavors but not seen on Italian tables. Consider it a tribute to Italian culinary influence, rather than an authentic Italian creation.
7. Caesar Salad
Although Caesar salad might sound Italian, it was actually born in Tijuana, Mexico. Created by Italian-American restaurateur Caesar Cardini, the salad has become a staple worldwide.
The combination of romaine lettuce, croutons, Parmesan, and the famous Caesar dressing isn’t found in Italy. Instead, Italians focus on simpler, seasonal salads. It’s a flavorful journey from Mexico to your plate, not something you’d typically find in an Italian trattoria.
8. Marinara Sauce
Marinara sauce is everywhere in the U.S., but its Italian roots are slightly different. In Italy, “marinara” refers to a sauce made with tomatoes, garlic, herbs, and sometimes seafood.
The simple tomato-based sauce we know as marinara is often called “sugo” or “pomodoro” in Italy, with subtle variations in flavor. When you enjoy marinara sauce on your pasta, you’re tasting a version of Italian culinary art that’s evolved abroad.
9. Stuffed Shells
Stuffed shells are beloved in many Italian-American homes, but in Italy, they’re not as common. The dish involves pasta shells filled with ricotta, spinach, and often baked with marinara sauce and cheese.
While the concept of stuffed pasta exists in Italy, it’s more often seen in dishes like “cannelloni” or “agnolotti.” Stuffed shells are an American twist on Italian stuffed pasta traditions.
10. Italian Wedding Soup
Despite its name, Italian wedding soup isn’t a traditional Italian dish. The name comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the harmonious blending of flavors, not weddings.
This soup, with tiny meatballs, greens, and pasta, is more Italian-American, inspired by various Italian soups.
11. Baked Ziti
This popular comfort food in the U.S. is not a staple in Italy. While similar baked pasta dishes exist, like “pasta al forno,” baked ziti as we know it is an Italian-American creation.
In Italy, pasta is often baked with a variety of ingredients, but “ziti” specifically is less common. The concept traveled across the ocean and evolved into the cheesy, saucy dish loved in America. Nevertheless, it’s a crowd-pleaser that brings warmth to any gathering.
12. Veal Parmesan
Like its chicken counterpart, Veal Parmesan isn’t authentically Italian. In Italy, “Parmigiana” refers to dishes with layers like eggplant, not breaded and fried meats.
The dish’s creation is an Italian-American innovation, bringing together the flavors of Italy with American preferences for breaded, saucy, cheesy goodness. Treat this dish as a savory delight, a nod to Italian culinary influence with a twist that’s firmly American.
13. Pasta Primavera
Pasta Primavera, with its vibrant vegetables, seems like it might hail from Italy, but it was actually created in New York. Chef Sirio Maccioni introduced it at Le Cirque, and it quickly became a hit.
The dish highlights fresh vegetables, embodying the essence of “primavera” or spring. While Italians enjoy seasonal vegetables, this specific dish isn’t a staple on Italian tables.
14. Italian Sausage Sub
Filled with spicy sausage, peppers, and onions, the Italian sausage sub is a favorite in the U.S. But in Italy, you won’t find this sandwich.
Italians enjoy sausages in various dishes, but the concept of stuffing them into a sub roll with marinara sauce is a distinctly Italian-American invention. It’s a deliciously messy, flavor-packed creation that merges the best of both culinary worlds, crafted for a hearty appetite.
15. Shrimp Scampi
In Italy, “scampi” refers to a type of crustacean, and the preparation is quite different. American chefs adapted the idea, creating a dish with shrimp, garlic, butter, and wine, often served over pasta. It’s a savory, rich experience, flavored with Italian inspiration.
When you enjoy Shrimp Scampi, you’re tasting a delightful fusion, a testament to the adaptability of Italian flavors across cultures. It’s a dish that charms with its simple, yet bold, flavors.
16. Mozzarella Sticks
Italians love mozzarella, but the idea of deep-frying it into sticks is an American invention, inspired by the love of cheese and crispy textures.
Mozzarella sticks, crispy on the outside and gooey on the inside, are a hit at many American tables. But in Italy, this starter is nowhere to be found. Savor mozzarella sticks as a playful, cheesy treat, showcasing a creative twist on classic Italian cheese.
17. New York-Style Pizza
New York-style pizza, with its thin crust and foldable slices, is an icon in the U.S. In Italy pizzas are typically smaller and less laden with toppings.
This style evolved in America, reflecting the bustling city life and the need for quick, satisfying meals. New York-style pizza is a beloved slice of culinary history, a deliciously portable meal with roots in Italy, but a heart in New York.
18. Fried Calamari
This popular appetizer isn’t typically Italian. Italians enjoy calamari, often grilled or served with a light dressing.
The battered and deep-fried version is made in the USA. This American adaptation turns a simple ingredient into a crunchy delight. When you bite into fried calamari, you’re enjoying an inventive twist on Italian seafood traditions.
19. Italian Hoagie
The Italian hoagie, stacked high with meats like salami, ham, and capicola, is a staple in American delis, but it’s not an Italian creation.
In Italy, sandwiches are simpler, focusing on one or two ingredients. The hoagie reflects American love for hearty, layered sandwiches. It’s a satisfying, overstuffed delight that celebrates Italian flavors, crafted into a uniquely American experience.
20. Italian Cream Cake
Italian Cream Cake, with its layers and cream cheese frosting, is a Southern dessert in the U.S., not an Italian treat.
The cake’s origins are unclear, but it’s thought to have been inspired by Italian ingredients like coconut and pecans, crafted into a rich, layered cake.