Italian cuisine is renowned for its authenticity and simplicity, yet many dishes labeled as “Italian” abroad are unrecognizable to Italians. This phenomenon is largely due to the creative adaptations made by Italian immigrants in the United States, who blended traditional recipes with local ingredients and tastes.
From creamy sauces to spicy pizzas, let’s explore the surprising dishes that have become staples in Italian-American cuisine but are surprisingly absent from the Italian culinary scene.
Chicken Alfredo
Although the creamy Chicken Alfredo, featuring chicken in a rich, velvety Alfredo sauce, is a beloved dish in the U.S. and the world at large, it is practically unheard of in Italy.
The original Fettuccine Alfredo (also known as Fettuccine Al Burro), created by Alfredo di Lelio in Rome, consists simply of fettuccine pasta, butter, and Parmesan cheese. The heavy cream-based version with the addition of proteins like chicken is an American invention.
Spaghetti & Meatballs
While spaghetti and meatballs are iconic in Italian-American cuisine, in Italy, meatballs (known as polpette) are typically served as a separate dish, not atop pasta. This combination was a product of Italian immigrants adapting their recipes when they came to America between 1880 and 1920.
Although there are some regional Italian dishes that do incorporate small meatballs with pasta, such as the Spaghetti Alla Chitarra con Pallottine, a classic Abruzzese dish with tiny meatballs, these preparations are different from the American version of spaghetti and meatballs and are not widespread throughout Italy.
Garlic Bread
The Tradition: Italians love their bread and enjoy eating it plain. It is typically served alongside meals, often dipping it into olive oil or using it to mop up sauces. But garlic bread, as we know it, doesn’t exist there. The concept of slathering bread with butter and garlic is more of an American invention.
Pepperoni Pizza
Order a “pepperoni pizza” in Italy, and you’ll likely receive a pizza topped with bell peppers (peperoni in Italian). For the spicy salami Americans associate with pepperoni, you’d need to ask for a Pizza Diavola. Pepperoni as we know it was invented by Italian immigrants in the U.S. in the early 20th century.
The first documented appearance of pepperoni was in 1919 in New York City, when Italian-American butchers and pizzeria owners created this adaptation of traditional Italian spicy salamis using American ingredients and techniques.
Chicken Parmesan
The Italian dish Parmigiana refers to eggplant Parmesan (Melanzane Alla Parmigiana), not chicken. This classic dish involves layering eggplant slices with tomato sauce and cheese, which is then baked until it turns golden. The chicken version is an Americanized adaptation that doesn’t exist in traditional Italian kitchens.
Pasta Primavera
Pasta Primavera, a colorful mix of fresh spring vegetables and pasta, was invented in Canada in 1975 when New York restaurateur Sirio Maccioni (owner of Le Cirque) was visiting Nova Scotia. It later gained fame in the 1970s at Le Cirque restaurant in New York City. Despite its continued popularity in American Italian restaurants, the dish has no roots in authentic Italian cuisine.
Italian Dressing
Italians typically dress their salads with premium quality extra virgin olive oil and either vinegar or lemon juice (using very little of both), along with salt, since Italians prioritize enhancing rather than masking the natural flavors of the vegetables. Bottled Italian dressing, which is essentially a mix of vinegar, oil, herbs, spices, bell peppers, etc., is a pre-made vinaigrette that is more of an American convenience than anything else.
Phillip Sollomi reportedly created a popular Italian dressing in 1948 at his Kansas City restaurant called the Wishbone, based on a recipe from his Sicilian family.
However, there’s another legitimate claim to the invention of American-style Italian dressing: Florence Hanna, who had both French and Italian heritage, reportedly created an Italian dressing at Ken’s Steak House in Massachusetts around 1941. Regardless of its origin, this is not a recipe you’d find in Italy.
Chicken Ravioli
Ravioli is a beloved Italian dish, but filling it with chicken would raise eyebrows among Italians. Traditional ravioli fillings include ricotta, spinach, or meat like veal or pork because pairing chicken with pasta is generally avoided in Italy. Chicken ravioli is more of an American innovation.
Marinara Sauce
While marinara (translates to “seafaring” in Italian) sauce does have Italian origins, its use as a catch-all thick, tomato-based pasta sauce used for dipping or paired with pasta dishes is more of an Italian-American adaptation.
In the United States, marinara sauce is often richer, sometimes sweeter, and more complex than its Italian counterpart, frequently incorporating additional ingredients like onions, bell peppers, and sometimes sugar.
In Italy, Alla Marinara (sailor’s style) is a simple cooking sauce consisting of tomatoes, basil, and oregano that is used as a quick Pizza sauce and on various pasta dishes, including the Bucatini and Spaghetti and also used in fish dishes like the Pesce alla Marinara.
Alla Marinara most likely originated in southern Italy, specifically Naples or Sicily, during the 16th century after tomatoes were introduced to Europe via Spanish explorers.
Chicken Carbonara
Authentic carbonara from Italy contains no chicken or cream. The original recipe features egg yolks, Guanciale (cured pork cheek) or Pancetta, pecorino Romano cheese, and black pepper for its creamy texture. This dish originated in Rome and is a staple of Italian cuisine, but the chicken version is an American twist.