Hand pouring olive oil on spaghetti

10 'Italian' Foods That Actually Aren't At All Italian

NEWS

BY ALYSA SALZBERG

Plate of chicken parmesan next to silverware

Chicken Parmesan

Chicken Parmesan didn't originate in Italy's Parma region and isn't Italian at all. It's an evolution of eggplant parmigiana, which is served and eaten in Italy.
Chicken parmesan with melted cheese
The dish first appeared widely on U.S. menus in the 1940s, and it’s quintessentially Italian-American, especially since it often uses frozen, pre-breaded chicken breasts.
Fork and spoon in spaghetti and meatballs

Spaghetti & Meatballs

While spaghetti and meatballs is a popular "Italian" offering, it is not eaten in Italy. Italian meatballs (polpettes) are smaller and never served with pasta.
Parmesan on spaghetti and meatballs
Pasta and meat are separate courses in Italian cuisine, but they are often combined in Italian-American cuisine in order to adapt Italian food to American preferences.
Hands cutting up New York-Style Pizza

New York-Style Pizza

New York pizza is an Italian-American variant of the original. New York pizza is topped with dry rather than wet mozzarella, is huge, and available for sale by the slice.
Neapolitan Pizza on cutting board
Traditional Neapolitan pizza, on the other hand, is topped with wet mozzarella, is much smaller, and has a crispier, lighter crust. A whole pizza is meant to serve just one person.
Caesar salad in bowl

Caesar Salad

Caesar salad was invented in 1924 by Cesare Cardini, an Italian immigrant who owned a restaurant in Tijuana, Mexico. Since then, countless variants have developed.
Olive oil with Mediterranean ingredients

Garlic Bread

Garlic bread as we know it is Italian-American. It may have evolved from bruschetta or fettunta, which are both toasted bread slices with olive oil on them.
Garlic bread in basket
Olive oil is a staple in Italy, but it wasn't always available when Italian immigrants started coming to America. They used butter instead, creating the garlic bread we know today.