12 Italian Foods In America They Don’t Eat In Italy

Italian cuisine is revered worldwide for its rich flavors, simplicity, and tradition. However, as Italian immigrants settled in America, certain dishes evolved and new ones were created, straying away significantly from their original roots. Here are some Italian foods in America that they don’t eat in Italy.

Chicken Alfredo

In America, creamy Alfredo sauce is often paired with chicken, creating a rich and filling dish. However, in Italy, Alfredo sauce, when used, is traditionally served simply with pasta. The original Fettuccine Alfredo consists of just butter and Parmesan cheese, and chicken is rarely mixed with pasta dishes.

Pepperoni Pizza

In Italy, the popular American-style pepperoni pizza doesn’t exist. Italians prefer pizzas like Margherita, with simpler toppings such as mozzarella, basil, and tomato. If you ask for pepperoni in Italy, you’ll get bell peppers, not the spicy salami found on American pizzas.

Spaghetti and Meatballs

While spaghetti and meatballs are iconic in America, in Italy, meatballs (polpette) are typically served as a separate course, not atop a mound of pasta. The combination of spaghetti and meatballs is a result of Italian-American cuisine adapting to local tastes and ingredients.

Italian Dressing

This tangy, herb-infused salad dressing is a staple in American grocery stores, but Italians prefer simpler dressings of olive oil and vinegar. The complex, bottled “Italian dressing” with various herbs and flavors is a purely American creation.

Italian Subs

The loaded Italian subs, stuffed with various meats, cheeses, and veggies, are an American invention. In Italy, sandwiches, or panini, are simpler, often featuring just a couple of high-quality ingredients, such as prosciutto and mozzarella, between slices of fresh bread.

Mozzarella Sticks

These deep-fried mozzarella sticks, often served with marinara sauce, are an American snack not found in traditional Italian cuisine. Italians might enjoy mozzarella in salads or fresh, but not deep-fried in this manner.

Italian Wedding Soup

Although it has an Italian name, this soup, with its mix of meatballs and vegetables, is largely unknown in Italy. Its origins are more likely tied to Italian-American communities, who adapted it based on available ingredients and tastes.

Cheese-Stuffed Crust Pizza

This American invention features a crust stuffed with cheese, which is something you won’t find in traditional Italian pizzerias. Italian pizzas are known for their thin, crispy crusts and simple toppings.

Chicken Parmesan

Though similar dishes exist, the breaded and fried chicken cutlet topped with marinara sauce and mozzarella is a creation that evolved in America. In Italy, such dishes might be served separately, without the heavy use of cheese and sauce.

Spaghetti Carbonara with Cream

Traditional Italian carbonara is made with eggs, cheese, pancetta, and pepper, with no cream. The creamy version is a purely American adaptation, altering the dish’s authentic texture and flavor.

Breadsticks

The soft, buttery breadsticks served in many American Italian restaurants differ significantly from the crunchy grissini that Italians might enjoy. Grissini are thin, crispy breadsticks typically served as an appetizer.

Pizza Rolls

These frozen snacks filled with pizza toppings are a purely American convenience food, with no equivalent in traditional Italian cuisine. Italians value fresh, high-quality ingredients and homemade preparation over pre-packaged snacks.

This article originally appeared on RetailShout.

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