THE FOODIST / TASTY ITALIAN DISHES THAT AREN'T SO ITALIAN

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Italians have given the world culinary masterpieces—pasta, espresso, risotto, gelato. But somewhere between Ellis Island and the Olive Garden, a few dishes were Americanized, reinvented, or flat-out invented. 

They're still tasty, but don't go looking for them in Rome unless you're packing your own grated cheese. 

Here are ten delicious dishes many diners assume are pure Italian—but Mama Mia, they’re not. 

 1. Spaghetti and Meatballs A red-sauce staple from Hoboken to Hollywood. In Italy, polpette (meatballs) are served solo, as a second course—never over a mountain of pasta. 

2. Fettuccine Alfredo Creamy, buttery, and beloved—especially on U.S. menus. But in Italy, fettuccine al burro is far more restrained: just butter and Parmigiano, no cream in sight. 

3. Chicken (or Veal) Parmesan Pounded, breaded cutlets drenched in marinara and melted mozzarella? A crowd-pleaser here, but a stranger to Italian kitchens. Italy reserves Parmigiana for eggplant—and keeps the sauce subtle. 

4. Garlic Bread Americans think garlic bread is an essential side. Italians think it’s bruschetta—toasted bread with olive oil and maybe a rub of garlic. Butter? Not invited. 

5. Pepperoni Pizza Order pepperoni in Naples, and you’ll get bell peppers. The spicy salami-topped pizza we know and love is an American evolution. In Italy, ask for diavola if you want heat. 

6. Italian Dressing Those herb-flecked bottles in American fridges are more Midwest than Milan. Real Italian salads are dressed simply—olive oil, vinegar, a pinch of salt. That’s it. 

7. Shrimp Scampi In Italy, scampi refers to langoustines, not shrimp—and they’re usually grilled. The buttery shrimp-pasta combo found in U.S. seafood joints is a Yankee remix. 

8. Baked Ziti Ziti baked with sauce, ricotta, and gobs of cheese—perfect for potlucks and Sunday feasts. But it’s more Staten Island than Sicily. Italy’s pasta al forno is similar, but never quite so gooey. 

9. Mozzarella Sticks No one’s denying the glory of fried cheese. But these crunchy logs dipped in marinara are pure Americana. Italy prefers its mozzarella fresh—on a plate, not a fryer basket. 

10. Tiramisu (with extras) Yes, tiramisu is Italian—technically. But whipped cream, liquor, and chocolate drizzle? Those are American add-ons. The original is elegant and restrained: mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa. 

 Just because they aren't authentically Italian doesn't mean they aren't worthy of your fork. These dishes are part of the Italian-American culinary story—a love letter written in tomato sauce, garlic, and melted cheese. And that, my friend, is worth a second helping. Buon appetito—wherever the recipe came from.