Stacy AllenItalian-American cuisine is beloved for its hearty flavors and comforting dishes, but many of the foods we associate with “Italian” cooking in the United States are actually creations of Italian immigrants adapting to their new environment. These dishes are often inspired by traditional Italian recipes but have evolved in ways that make them distinct from the food you’d find in Italy. Here are the top 10 Italian-American foods you won’t find in Italy.
Chicken Parmesan
Chicken Parmesan, or “Chicken Parm,” is a staple of Italian-American cuisine. It features breaded chicken cutlets topped with marinara sauce and melted mozzarella or Parmesan cheese. While similar dishes exist in Italy, such as eggplant Parmesan (Parmigiana di Melanzane), the chicken version is a distinctly American creation. In Italy, it’s rare to find chicken served this way, especially in a cheesy, tomato-based dish.
Stacy Allen
Spaghetti and Meatballs
Spaghetti and meatballs is perhaps the most iconic Italian-American dish, but you won’t find this pairing in Italy. Italians do enjoy pasta with various sauces and meat in many forms, but large meatballs served on top of spaghetti is a combination that was born in America. In Italy, meatballs (polpette) are typically smaller and served as a standalone dish, not with pasta.
Louise Lister
Garlic Bread
Garlic bread, often served alongside pasta dishes in Italian-American restaurants, is another creation you won’t find in Italy. While Italians do enjoy bruschetta, which is toasted bread topped with various ingredients (including garlic), the buttery, garlic-smeared loaves of bread we know in the U.S. are not part of traditional Italian cuisine. In Italy, bread is typically served plain or with a drizzle of olive oil.
Sonia Wong
Italian Dressing
The salad dressing known as “Italian dressing” in the United States, made with oil, vinegar, and various herbs, is not something you’ll find in Italy. Italians usually dress their salads with a simple drizzle of olive oil and a splash of vinegar or lemon juice, without the complex mixture of herbs and spices found in the American version. The idea of a bottled “Italian dressing” is purely American.
getinspiredeveryday.com
Pepperoni Pizza
Pepperoni pizza is an American classic, but it’s not something you’ll encounter in Italy. While pizza in Italy often features a variety of toppings, including spicy salami, the American-style pepperoni (a highly processed, spiced sausage) is a distinctly American invention. In Italy, you might find pizzas topped with salame piccante, which is similar but not quite the same as American pepperoni.
Contadina
New York-Style Pizza
New York-style pizza, with its large, foldable slices and thin, crispy crust, is a beloved Italian-American creation. In Italy, pizza is typically smaller, with a softer, chewier crust, meant to be eaten with a knife and fork. The oversized, grab-and-go slices of New York pizza are unique to the American experience and reflect the fast-paced lifestyle of the city.
charlieandersoncooking.com
Baked Ziti
Baked ziti is a popular Italian-American comfort food that combines pasta, tomato sauce, and melted cheese, all baked together in one dish. While similar baked pasta dishes exist in Italy, such as lasagna or pasta al forno, ziti specifically baked in this way with layers of cheese and sauce is more commonly found in Italian-American households and restaurants.
Beppe Castro
Fettuccine Alfredo
Fettuccine Alfredo, a dish made with fettuccine pasta coated in a rich, creamy sauce of butter, heavy cream, and Parmesan cheese, is a dish you’re unlikely to find in Italy in its American form. In Italy, Alfredo sauce is much simpler, typically just butter and Parmesan cheese, without the addition of heavy cream. The rich, creamy version popular in the U.S. is a product of Italian-American adaptation.
The Spruce Eats / Eric Kleinberg
Italian Wedding Soup
Despite its name, Italian Wedding Soup is not a traditional dish from Italy. The name likely comes from the Italian phrase “minestra maritata,” which refers to the “marriage” of flavors in a soup, rather than actual wedding celebrations. The soup, which usually contains meatballs, greens, and small pasta, is a creation of Italian immigrants in America and is not typically served at weddings in Italy.
Christopher Testani for The New York Times
Calzones and Stromboli
Calzones and stromboli, both of which are stuffed bread-like dishes, are popular in Italian-American pizzerias but have no exact counterparts in Italy. While calzones exist in Italy, they are smaller, more like a folded pizza, and often contain different ingredients. Stromboli, a rolled dough filled with cheese and meats, is entirely an Italian-American invention and does not exist in traditional Italian cuisine.
Clara Mucci