10 Things You Should Think Twice Before Ordering At An Italian Restaurant

When it comes to eating out, you can never go wrong with an Italian restaurant. Whether you decide to hit up a beloved chain or visit your go-to local favorite, there's always something every member of your group will enjoy, regardless of taste preferences or dietary restrictions. That's because Italian cuisine is some of the most beloved food in the world. Considered comfort food by many, Italian dishes are beloved for their fresh, seasonal ingredients and simple recipes. Italian cuisine also varies by region, offering extensive options, ranging from pasta to meat to seafood, that will please any palate.

Unfortunately, not every restaurant, especially in the U.S., will get every menu item right. It's a common practice to cut corners on some dishes, especially when it's a matter of saving money. Here in the States, many Italian restaurants favor Americanized Italian food over authentic dishes. While there's nothing wrong with Italian-American cuisine, it's important to look out for dishes that may not be worth your money or that you can easily make at home for a fraction of the cost. 

Though reputable restaurants that prioritize fresh, authentic ingredients likely won't fall victim to these menu item pitfalls, be aware of these classic dishes that may skip out on quality ingredients and the rich tradition of Italian cooking. Order with awareness to ensure you enjoy your meal that much more.

Spaghetti with meatballs is as ubiquitous in Italian-American cuisine as pizza, but is it the best thing to order on a restaurant menu? Probably not. First and foremost, it's important to remember that spaghetti with meatballs is a wholly American invention, so if you're looking for an authentic dish that you'd also find in Italy, you won't find it here. Spaghetti with meatballs likely first appeared in the U.S. during the late 19th century when a wave of Italian immigrants from the south of Italy made their way to the country. Because food was more affordable in the U.S., delicacies like meat became staples in the Italian diet, and the once humble meat sauce became pasta accompanied by the large meatballs we know and love today.

Because spaghetti with meatballs is so overdone in Italian-American cuisine, the popular restaurant item is one of the first dishes with which restaurants may cut corners. While not all restaurants do this, some may make their meatballs ahead of time, and then reheat them once ordered, making for a less-than-fresh taste. Tomato sauce is also typically pre-made ahead of time, and reheated many times throughout the night to accommodate different orders and dishes. If this doesn't bother you, plunge in and enjoy, but if you want something a little fresher, try making spaghetti and meatballs at home. This way, you can customize the dish to fit your preferences.

If garlic bread is offered complimentary to your meal, there's no harm in enjoying it with the dishes you order. However, going out of your way to pay for garlic bread can often be a misstep, both financially and flavor-wise. Firstly, if it matters to you, bread in Italy is not typically served with loads of garlic, cheese, or butter as we have it in the States, which makes our version a less-than-authentic menu item. Garlic bread, as we know it, is an American invention, inspired by Italian ingredients to suit the American palate. That being said, garlic bread is also a crafty way for restaurants to use cheese, garlic, and other ingredients to hide the fact that the bread is no longer fresh.

Chef Gianluca Guglielmi, Executive Chef of Donato & Co. in Berkley, California tells Chowhound that the correct and most authentic way to make garlic bread is fett'unta, "a simple slice of bread brushed with fresh garlic and drizzled with cold pressed extra virgin olive oil, then sprinkled with freshly ground black pepper." There is no butter, parsley, chunks of garlic or Parmesan, he adds, especially since Italians prefer to use the D.O.P.-certified Parmigiano Reggiano.

Sorry to burst your bubble, but the much-loved truffle pasta that feels elegant and rich in flavor isn't always what it's cracked up to be. That's because truffle-rich dishes, especially those made with a cream sauce, don't typically feature fresh, real truffles. Instead, restaurants have a variety of substitutes that are more affordable and passable enough for most palettes to use in place of the real stuff.

Chef Brandon Boudet, Executive Chef and Co-Owner of Little Dom's in Los Angeles, California tells Chowhound that there are a host of other things that might wind up in your pasta aside from fresh white or black truffles. "Stay clear of truffle oil, pieces, dried truffles, [or] truffle salt, as these have likely been enhanced with chemicals or other ingredients that alter the flavor — this ultimately does not taste like a real, fresh truffle," he says. Cream sauce, which is already rich in flavor, can further meld with these substitutes and hide the artificial flavors better. Fresh truffles, he adds, are easy enough for restaurants to source that this shouldn't be an issue. If a restaurant is willing to grade the truffle fresh onto your pasta in front of you, that's a good sign that what you're getting are the freshest ingredients.

If you're craving carbonara for dinner, take a second to consider whether the restaurant you're about to go to can prepare a fresh and flavorful dish of pasta instead of a heavy mass of cream that will sit in your stomach. While how it's prepared is a matter of whether or not the chef sticks to the original, Italian recipe, it's important to remember that carbonara likely came from a request to accommodate the American palate in the first place. The most commonly accepted origin story of carbonara dates back to World War 2, when Roman restaurant owners sought to please American soldiers stationed in Italy with a pasta that combined popular American breakfast foods — eggs and bacon — with what they had on hand.

Since the dish made its way to the States, we've found ways to customize it even further, for better or for worse. Chef Gianluca therefore cautions against ordering it if you know the ingredients are artificial or preserved. "Many Carbonara recipes are made with manufactured cream, fake Parmesan cheese, and bacon," he says. "The real Italian Carbonara is made with guanciale, which is cured pork jowl, egg yolk, Pecorino Romano, and a superior quality black pepper." It's that simple, and that's why it's also an easy recipe to make at home.

A platter of mozzarella, basil, and tomato masquerading as a "salad" can never be wrong, right? The answer depends on the season in which you decide to order it.

Caprese salad gets its name from Capri, the area where it was likely first created. While its origins are contested, many love Caprese for its fresh flavors, including summer-ripened tomatoes, basil, juicy mozzarella, and a dash of extra virgin olive oil. It's also seen as a patriotic dish for Italy, since, much like the Margherita pizza, all ingredients, when put together, resemble the Italian flag.

But as delicious as Caprese is, whether it be in a salad or a sandwich, the dish's tastiness is tied to its seasonality. If you're ordering Caprese salad, or any tomato-based dish like it, outside of the summer months, you're not going to get the most ripe, flavorful tomatoes around. "Many of these salads are on the menu year-round and feature ordinary mozzarella and tasteless tomatoes," Chef Gianluca says. "A great Caprese should be ordered only in the summertime, preferably made with good heirloom tomatoes, imported buffalo mozzarella, fresh basil, cold pressed extra virgin olive oil, and Sicilian sea salt." A house salad, featuring in-season veggies and greens, or a salad topped with burrata are great alternatives if you're craving something in the Caprese wheelhouse, but it's not summer yet.