10 'Italian' dishes that don't exist in Italy
Wherever you travel in the Western world, the chances are you’ll never be too far from a restaurant offering Italian food. But is it really Italian? Here, The Local speaks to Italian food blogger and culinary tour guide Monica Cesarato who dispels a few persistent food myths.
Back to Ten 'Italian' dishes that don't exist in Italy»
Penne Alfredo This is a definite no-no in Italy, according to Cesarato. Legend has it that, back in the 1920s, an Italian brought a similar dish over to America that was cooked with butter and sage. However, possibly short of ingredients one day, he substituted cream for the butter and parsley for the sage. Presumably his patrons liked it because the dish is now common in English-speaking countries. Not in Italy, though. As for the chicken element of the Anglo Penne Alfredo – “Just don’t go there,” sighs Cesarato. “In Italy, the only chicken you put in pasta is livers and kidneys when you make a ragù sauce. But that’s about as far as we go.”