6 “Italian” Dishes That Aren’t Actually Italian

The Italian cuisine is one of the most popular cuisines in the world! But you’ll be surprised to find that many “Italian” dishes you love, aren’t actually Italian!

Italians can be very strict about their food. What shape of pasta goes with a particular sauce, when to drink certain types of coffee and which herbs or other ingredients that must or must not be added to certain dishes are considered matters of great importance.

Two women sharing a dish of pasta

But as always happens with immigration, dishes change when they get to another country, adapting to the tastes of the people who live there, and the ingredients available. So, many dishes you may have thought were classically Italian, are in fact adaptations, and are very hard to find in Italy itself.

If you want to learn to make authentic Italian dishes, why not join one of our online cooking classes? You’ll learn from our talented Italian chefs, and have fun with new friends at the same time!

Read on to find out more about “Italian” dishes that aren’t actually Italian!

1. Spaghetti Bolognese

Head to Bologna, and you won’t find spaghetti served with Bolognese sauce, only tagliatelle. Emilia Romagna, where Bologna is the capital, serves “ragu alla Bolognese” – ‘ragu from Bologna’. The sauce is called ragu, not Bolognese.

We’re really only just starting to use the word ragu in the UK to describe a meaty pasta sauce.

Bowl of bolognese sauce, with tomato, garlic and dried pasta on table.

Tagliatelle is used because it holds the meaty sauce better. And a true Bolognese ragu will be much meatier than the tomato-heavy sauces we serve in the UK; they’ll use just a little tomato paste and no chopped tomatoes at all.

The authentic ragu recipe, documented by the Accademia Italiana della Cucina, and subsequently recorded by Bologna’s Chamber of Commerce, limits the ingredients to beef, pancetta, carrots, celery stalks, onions, tomato paste, white wine and milk.

2. Spaghetti and Meatballs

Spaghetti, yes; meatballs, yes. Together, no way. Italian meatballs are called “polpette”. In most regions of Italy, polpette are fried and eaten as they are, mostly as a second course without sauce.

Another possibility is to insert a small cube of fontina cheese into the middle of each polpetta before flouring and frying.

Italian meatballs being served in a pan

In southern Italy Italian meatloaf, or “polpettone”, which literally means ‘big meatball’, is often served with a tomato sauce that is prepared directly in the pan with some onions and diced tomatoes. In this variation, you baste the polpettone with the tomato sauce, but it is never served with spaghetti.

Leftover polpettone can be used for sandwiches – or panini, as Italians call them. This is perhaps the origin of the American ‘meatball sub’.

Set up for an online cooking lesson with tablet and ingredients

3. Garlic Bread

The Italians do eat garlic rubbed on toasted bread – with olive oil, not butter – and call it bruschetta. But they will toast an Italian bread such as ciabatta, not a French baguette, as has become popular in the UK and America.

And you definitely won’t find it served with pizza or pasta – it will be given as an antipasti. The most common bruschetta is served with freshly chopped tomatoes and a sprinkling of salt and a drizzle of good olive oil: bruschetta al pomodoro.

Delicious bruschetta with tomatoes and olive oil

4. Pepperoni

In America and the UK, we often top our pizzas with pepperoni. But in Italy, “peperone” means peppers – as in bell peppers. You’re more likely to get a pizza topped with “prosciutto crudo” than a spicy salami.

It is served, but it will be a spiced salami not pepperoni. Pepperoni is an American-invented word.

5. Espresso

Of course, espresso is a drink in Italy, it’s just not usually called that – it’s simply un caffè. A double espresso is caffè doppio. The most common coffee is a single espresso shot – un caffè – served at drinking temperature and drunk standing up at the bar.

While we’re on the subject, Italians only drink coffee with milk in the morning. Either cappuccino or one of the forms of caffé latte: caffè macchiato (espresso plus a dash of milk) or latte macchiato (hot milk with a dash of coffee). Don’t simply ask for a latte, or you’ll get a glass of milk.

Cup of espresso

And don’t order a vente anything if you’re a Starbucks fan, as it literally translates as ‘twenty’; nor a hazelnut-syrup soy milk frappuccino. The Italians keep things classic and simple – they won’t have an option of skimmed or full-fat milk, for example.

If you really want to look like a local, order caffè corretto first thing in the morning, a pick-me-up espresso with a dash of grappa or other spirit.

Three women laughing during a cooking holiday

6. Chicken or Veal Parmesan

This isn’t as common in the UK as in America, but again, is an Americanised version of an Italian dish called melanzane alla parmigiana – from southern Italy – aubergine fried and layered with tomato sauce, mozzarella, and Parmesan, then baked. The Americans developed this idea using meat instead and also serve it on top of pasta. The Italians really prefer to keep their pasta course (primo) and meat course (secondo) separate.

Parmigiana di Melanzane

The abundance of expensive meat in America when the large influx of Italians migrated in the early 20th century is probably the reason for this development. Thus, chicken and veal Parmesan were born.

We teach our guests how to cook real Italian food with the help of a local Italian chef. If you’re looking for easy, delicious Italian meals to make at home, make sure to check out the recipes on our blog!

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Flavours Blog

Food, Recipes, Lifestyle and Travel blog – by the Flavours Holidays team.