7 'Italian' Dishes That These Native Italian Chefs Will Never Order

Fettuccine Alfredo

Italian chefs believe this popular dish violates their principles of good food; in Italy, pasta dishes emphasize simplicity and ingredient quality, but Alfredo's heavy cream and butter miss the mark.

Marinara Sauce

While marinara exists in Italy, the chefs note that the American version significantly differs from the traditional Italian sauce.

Pizzas With Unconventional Toppings

Italian chefs appreciate America's contribution to pizza but feel that American innovations with creative toppings are excessive and stray from the simplicity of Italian pizza.

Spaghetti and Meatballs

This American staple is not traditional in Italy, where meatballs, known as "polpettes," are smaller, served as a standalone meal or with soup, and not paired with pasta.

Caesar Salad

Though created by an Italian in Mexico, Caesar salad is not Italian; it is known in Italy only in restaurants catering to North Americans, despite its flavors aligning with Italian tastes.

Chicken (or Veal) Parmigiana

This Italian-American dish with breaded chicken, marinara, parmesan, and mozzarella originates from the Italian eggplant parmigiana; the American version includes heartier ingredients like chicken and veal.

Penne alla Vodka

This pasta dish with tomato, onion, prosciutto, cream, and vodka is not typical in Italy, especially not south of Milan; a simpler alternative would be "pasta al pomodoro," featuring the same ingredients minus cream and vodka.