A panel of Italian chefs has criticized popular American dishes they believe have unauthentic Italian roots. They argue that many American-Italian dishes, such as chicken parmesan and pasta with chicken, were created by Italian immigrants in the U.S. who adapted traditional recipes to incorporate more ingredients and richer flavors. The chefs claim that American versions of Italian dishes often feature larger portions and heavier amounts of garlic, sauce, and cheese, making them inauthentic according to Italian culinary standards.
Chicken parmesan, a dish with disputed origins, is considered unauthentic by Italian chefs due to its Americanized nature. They argue that topping pasta dishes with chicken is uncommon in Italy, where simple ingredients are preferred. Similarly, dishes like pasta Alfredo are criticized for being overly heavy and missing the mark on traditional Italian pasta dishes, which prioritize simplicity and elegance. Chefs emphasize that Italian cuisine focuses on the quality of ingredients rather than heavy creams and sauces that can mask the natural flavors of the food.
Garlic bread is criticized for being a subpar substitute for bruschetta, a traditional Italian appetizer that emphasizes simplicity and quality ingredients. Italian chefs argue that garlic bread lacks the creativity and artistry found in a well-prepared bruschetta. Likewise, American marinara sauce is criticized for being overly sweet and containing fake flavors like oregano and garlic. Italian chefs emphasize that traditional tomato sauce in Italy is slightly sour and free from overpowering sweeteners.
Italian chefs express strong opinions against certain pizza toppings, such as pineapple, that they believe clash with traditional Italian flavors. While some fruits like pears or figs are acceptable, overly sweet toppings like pineapple are considered unsuitable for pizza. Italian chefs are vocal in their opposition to dishes like Hawaiian pizza, which they believe disrupt the delicate balance of flavors found in traditional Italian cuisine. Additionally, Italian dressing is debunked as a myth by chefs, who assert that traditional Italian salads are dressed with only extra virgin olive oil and wine or balsamic vinegar.
Chef Fabio Viviani highlights the Americanized nature of spaghetti and meatballs, a comfort food classic that lacks authenticity according to Italian culinary standards. While the combination is popular in the U.S., traditional Italian meatballs, or “polpette,” are typically served on their own or with side dishes rather than over pasta. The focus of traditional Italian cooking is on balance of flavors and quality ingredients, whereas American versions often prioritize protein-packed, substantial meals over authenticity. Italian chefs express a preference for simpler dishes that highlight the natural flavors of ingredients without heavy sauces or excessive toppings.
