The idea of Italian food has traveled far from its roots, and we’ve seen it quite commonly since we love putting our own spin on things. Thanks to generations of immigration, a dash of nostalgia, and loads of creativity, some of our favorite dishes are more American than Italian.
Surprised? Well, the real surprise comes with the list we’re about to share. So grab a fork and take a tour of the Italian dishes that Italy never claimed.
Spaghetti and Meatballs
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Spaghetti and meatballs are a comfort food classic. But if you thought you could find this combo in Rome, you’re delusional. In Italy, meatballs—known as polpette—are typically served alone, often fried or stewed, and eaten as a second course. Mixing them with pasta is pure American imagination, and possibly a little Hollywood flair.
Fettuccine Alfredo
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The creamy version served across the U.S. is unrecognizable to Italians. In Italy, ‘Alfredo’ is basically just pasta tossed with butter and Parmigiano, not the heavy cream-drenched version. That white sauce we know and love is an American upgrade, which got its big break when Hollywood stars tasted it in Rome and raved about it back home.
Chicken or Veal Parmesan
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Eggplant Parmigiana is a genuine dish from southern Italy, but layering tomato sauce and cheese over fried chicken or veal isn't something you'd find in Italian kitchens. In the American version, the chicken is fried, smothered in sauce, and covered in cheese.
Spaghetti Bolognese
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Ask for this in Bologna, and you’ll probably get a look. There, they serve ragù, a slow-cooked meat sauce, over tagliatelle, not spaghetti. And it’s not swimming in tomato sauce, either. American versions took a sharp left turn somewhere around the canned tomatoes aisle.
Garlic Bread
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Italy has bruschetta, which is grilled bread with olive oil, garlic, maybe some tomatoes. The foil-wrapped, buttery garlic bread that comes with your spaghetti at the local diner is basically a garlic-flavored American invention with zero ties to Italian tradition.
Pepperoni Pizza
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In Italy, “pepperoni” means bell peppers. Order that on a pizza expecting spicy meat, and you'll end up with veggies. The American pepperoni—spicy, cured, and beloved—is a linguistic mix-up that turned into a national obsession.
Shrimp Scampi
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Scampi in Italy refers to a type of shellfish that looks like mini lobsters. But when immigrants couldn’t find them, they subbed in shrimp—and didn’t bother changing the name. So yes, “shrimp scampi” technically means “shrimp shrimp.” And we’re all just rolling with it.
Cioppino
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This seafood stew comes from San Francisco, not Sicily. Italian fishermen in California cooked up whatever was left from the day’s catch, tossed it in wine and tomatoes, and called it dinner. It’s coastal, flavorful, and proudly American-born.
Baked Ziti
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While baked pasta exists in Italy, especially in the south, the casserole-style baked ziti with layers of cheese and tomato sauce is purely American. In Italy, ziti is more likely to appear in celebratory dishes, not weekday oven bakes.
Penne alla Vodka
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Vodka and pasta are an unlikely duo with mysterious origins. Some say it was a clever marketing trick in the '70s; others blame a Russian-Italian fusion experiment gone rogue. Either way, it’s not something you’d find in an Italian trattoria.
Angel Hair Pasta with Sauce
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Capellini is considered too delicate for sauce by many Italians. It’s reserved for light broths or soups like minestrina. Tossing it with heavy sauces, as is common in American kitchens, would be frowned upon by most Italian chefs. That's asking for a soggy mess. But hey, in America, we love a noodle challenge.
Cream Carbonara
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Real carbonara is eggs, Pecorino Romano, guanciale, and pepper. That’s it. No cream. No bacon. No peas. If your carbonara looks like fettuccine Alfredo with a tan, it’s not the real deal.
Shrimp Fra Diavolo
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This spicy tomato seafood dish sounds Italian thanks to its name—“Brother Devil.” But you won’t find it in Italy. It likely originated in the northeastern U.S. and plays more to American palates with its heat and garlic-heavy base.
Chicken Piccata
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What’s not to love when the food is lemony, buttery, and cheesy! While Italy has veal scaloppine al limone, swapping in chicken and turning it into a signature dinner party dish is another American remix.
Italian Dressing
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Bottled “Italian” dressing is more Midwest than Mediterranean. Italians usually stick to olive oil, vinegar, and maybe a squeeze of lemon, without any sugar, preservatives, or mysterious herbs. That tangy salad topper that says ‘Italian’ is a grocery store classic, not a trattoria staple.
